Ingredients
Scale
- 1 lb (450 g) shrimp, peeled and deveined 🦐
- 2 tbsp olive oil 🫒
- 1 tsp chili powder 🌶️
- 1/2 tsp ground cumin 🧂
- 1/2 tsp smoked paprika 🔥
- Salt 🧂 and black pepper 🧈 to taste
- 8 small corn or flour tortillas 🌮
- 2 cups shredded green cabbage 🥬
- 1/2 cup shredded red cabbage (or carrot) 🥕
- 1 small jalapeño, thinly sliced 🌶️
- 1/4 cup chopped cilantro 🌿
- 1/3 cup mayonnaise 🥣
- 2 tbsp Greek yogurt or sour cream 🥛
- Juice of 2 limes (about 3 tbsp) 🍋
- 1 tsp honey or agave (optional) 🍯
- 1/4 red onion, thinly sliced 🧅
- 1 ripe avocado, sliced 🥑
- Lime wedges for serving 🍋
Instructions
- Make the slaw: In a bowl combine shredded cabbage, sliced jalapeño, red onion and chopped cilantro 🌿.
- Whisk dressing: In a small bowl mix mayonnaise, Greek yogurt, lime juice, honey (if using), salt and pepper until smooth 🥣🍋.
- Toss slaw with dressing until evenly coated; refrigerate while you cook the shrimp 🥬.
- Season shrimp: Pat shrimp dry and toss with olive oil, chili powder, cumin, smoked paprika, salt and pepper 🦐🫒.
- Cook shrimp: Heat a skillet over medium-high heat. Add a little oil, then cook shrimp 1–2 minutes per side until pink and opaque (total 3–4 minutes) 🔥.
- Warm tortillas: Heat tortillas in a dry skillet or wrap in foil and warm in the oven for a few minutes 🌮.
- Assemble tacos: Place 2–3 shrimp on each tortilla, top with jalapeño-lime slaw, avocado slices and an extra squeeze of lime 🥑🍋.
- Serve immediately with lime wedges and extra cilantro. Enjoy your bright, crunchy shrimp tacos! 🌮🦐