Make zesty and spicy shrimp tacos topped with a bright, fresh cilantro lime slaw. This recipe provides clear steps for both the seasoned shrimp and the tangy slaw.
Author:Ahazzam
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Skillet Cooking
Cuisine:Mexican
Diet:Low Fat
Ingredients
Scale
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
12 small corn or flour tortillas
1 small head green cabbage, thinly shredded
1/2 cup fresh cilantro, chopped
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon lime zest
1/4 teaspoon black pepper
1/4 cup water (for thinning slaw, if needed)
Instructions
In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, cayenne pepper, and salt. Set aside to marinate for 10 minutes.
Prepare the slaw: In a separate bowl, whisk together mayonnaise, lime juice, lime zest, and black pepper until smooth.
Add the shredded cabbage and chopped cilantro to the dressing. Toss well to coat. If the slaw seems too thick, add water one tablespoon at a time until you reach your desired consistency.
Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2 to 3 minutes per side, until pink and opaque throughout. Do not overcook.
Warm the tortillas according to package directions (you can warm them directly over a gas flame for a few seconds per side, or wrap them in a damp paper towel and microwave briefly).
Assemble the tacos: Place a portion of the cooked shrimp onto each warm tortilla. Top generously with the cilantro lime slaw. Serve immediately.
Notes
For extra flavor, you can add 1/2 teaspoon of smoked paprika to the shrimp seasoning mix.
If you prefer a lighter slaw dressing, substitute Greek yogurt for the mayonnaise.
Use fresh lime juice; bottled juice changes the flavor profile.