Ingredients
- For the shrimp:
- 1 lb raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- For the creamy slaw:
- 3 cups shredded cabbage (green or mixed)
- ¼ cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
- Optional: sliced green onions or jalapeños
- For serving:
- 8 small tortillas (flour or corn)
- Extra cilantro and lime wedges
- Optional: avocado slices or hot sauce
Instructions
- In a bowl, whisk olive oil, lime juice, garlic, cilantro, cumin, chili powder, salt, and pepper. Add shrimp and toss to coat. Marinate 15–20 minutes.
- In another bowl, combine cabbage, yogurt (or sour cream), mayo, lime juice, honey, salt, and pepper. Toss and chill until serving.
- Heat a skillet over medium-high. Cook shrimp 2–3 minutes per side until pink and slightly charred—avoid overcrowding.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos: layer slaw, add shrimp, and top with cilantro, lime juice, avocado, jalapeños, or hot sauce as desired.
Notes
- Add diced mango or pineapple salsa for a sweet twist.
- Swap chipotle powder for chili powder for smoky heat.
- Use all mayo or dairy-free yogurt to make slaw dairy-free.
- Grill shrimp on skewers over medium-high for about 2–3 minutes per side.
- Turn into bowls by serving shrimp and slaw over rice or greens instead of tortillas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Marinate & skillet-sear
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 360
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 145mg
