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Shrimp Tacos with Cabbage Slaw

Shrimp Tacos with Cabbage Slaw

Spiced seared shrimp in warm tortillas with lime dressed cabbage slaw, cilantro, and salsa.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 278 kcal

Equipment

  • Large skillet
  • Mixing bowl

Ingredients
  

Main Ingredients

  • 1 lb large shrimp peeled and deveined, tails off
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 lime juiced, plus wedges
  • 8 small corn tortillas or flour tortillas
  • 2 cup shredded cabbage
  • ½ cup chopped cilantro
  • ½ cup thinly sliced red onion optional
  • 1 cup salsa
  • 1 avocado optional, sliced

Instructions
 

Cooking

  • Season. Toss the shrimp with the oil, garlic, spices, salt, and pepper.
  • Sear. Cook in a hot skillet 2 to 3 minutes per side until pink and 145 F.
  • Slaw. Toss the shredded cabbage with lime juice and a pinch of salt.
  • Warm. Warm the tortillas in a dry pan or the microwave.
  • Build. Fill the tortillas with shrimp, slaw, cilantro, onion, and salsa and finish with lime.

Notes

Substitutions: Flour tortillas replace corn tortillas, and lettuce replaces cabbage.
Tips: Do not overcook the shrimp.
Storage: Refrigerate components separately for up to 3 days.
Nutrition is calculated for 2 tacos without the optional onion and avocado.
Keyword Corn Tortillas, Fresh Cilantro, Large Shrimp, Shredded Cabbage, Shrimp Tacos with Cabbage Slaw