Ingredients
Shrimp
- 1 pound medium shrimp, shelled, deveined, tails removed
- 1 (1 ounce) packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1 tablespoon fresh lime juice (about ½ lime)
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Slaw
- 1 cup shredded green cabbage
- ¼ cup shredded red cabbage
- ¼ cup mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice (optional)
- ½ teaspoon cumin
- Salt, to taste
Additional
- 8 small corn tortillas (6-inch) or flour tortillas
Instructions
- Prepare the slaw: In a medium bowl, combine shredded green and red cabbage with mayonnaise, chopped cilantro, lime juice, and cumin. Season to taste with salt. Mix well, then refrigerate until ready to use to let flavors meld.
- Season the shrimp: In a separate bowl, toss the shrimp with taco seasoning, fresh lime juice, and garlic powder until fully coated.
- Cook the shrimp: Heat olive oil in a pan over medium-high heat. Add the seasoned shrimp in a single layer. Using tongs, cook for 1 to 2 minutes on each side, or until shrimp turn pink and are cooked through.
- Warm the tortillas: Heat the corn tortillas over an open flame or follow package instructions to warm them, making them pliable and soft.
- Assemble the tacos: Fill each warm tortilla with a portion of the cabbage slaw and cooked shrimp. Add any additional toppings you desire, such as extra cilantro, lime wedges, or salsa, then serve immediately.
Notes
- You can substitute corn tortillas with flour tortillas if preferred.
- For a spicier kick, add a pinch of cayenne pepper to the shrimp seasoning.
- Homemade taco seasoning can be used as a healthier alternative to store-bought packets.
- To make it dairy-free, substitute mayonnaise with a vegan mayo or Greek yogurt.
- Use fresh lime juice to enhance brightness and flavor in both shrimp and slaw.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
