Spicy Shrimp Tacos Garlic Cilantro (Printable)
Chili-spiced shrimp in warm tortillas topped with crisp garlic cilantro lime slaw. Ready in 30 minutes.
# What You'll Need:
→ Spiced Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon cayenne pepper, adjusted to taste
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garlic Cilantro Lime Slaw
10 - 3 cups shredded green cabbage
11 - 1 cup shredded purple cabbage
12 - 1 medium carrot, julienned
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tablespoons mayonnaise
15 - 2 tablespoons Greek yogurt or sour cream
16 - 2 cloves garlic, minced
17 - Juice and zest of 1 lime
18 - 1 teaspoon honey or agave nectar
19 - 1/4 teaspoon kosher salt
→ For Serving
20 - 8 small corn or flour tortillas
21 - Lime wedges
22 - Fresh cilantro leaves for garnish
# Method:
01 - In a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper until evenly coated on all sides. Set aside to marinate briefly.
02 - In a large bowl, combine the shredded green cabbage, purple cabbage, julienned carrot, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lime juice, lime zest, honey, and salt until smooth. Pour the dressing over the cabbage mixture and toss thoroughly to coat. Refrigerate until ready to assemble.
03 - Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer without crowding the pan. Cook for approximately 2 minutes per side, or until the shrimp turn pink, opaque, and are lightly charred at the edges. Remove from heat immediately to prevent overcooking.
04 - Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or char them directly over an open gas flame for a few seconds until pliable and lightly blistered.
05 - Place a generous portion of the garlic cilantro lime slaw onto each warm tortilla. Top with the spicy cooked shrimp and garnish with fresh cilantro leaves and a squeeze of fresh lime juice. Serve immediately while the shrimp are still warm.
# Expert Hints:
01 -
- The entire meal lands on the table in thirty minutes, which makes it faster than delivery and infinitely better.
- That garlic cilantro lime slaw is so good you will start putting it on everything from burgers to grain bowls.
- Customizable heat means everyone from spice wimps to chili heads can eat happily at the same table.
02 -
- Do not overcook the shrimp because they go from perfect to rubbery in about thirty seconds, so pull them off the heat the moment they are pink.
- Making the slaw ahead of time actually improves it since the cabbage softens slightly and absorbs more of that garlic lime dressing.
03 -
- Pat the shrimp completely dry with paper towels before seasoning so the spices adhere properly and you get a better sear in the pan.
- Toast the cumin and chili powder in the dry skillet for about twenty seconds before tossing with the shrimp to bloom their essential oils and deepen the flavor.