Description
Bold and flavorful shrimp tacos with a zesty slaw, perfect for summer gatherings.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp brown sugar
- Zest of 1 lime
- Salt and black pepper to taste
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1/4 cup sour cream (or Greek yogurt)
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 tsp hot sauce (optional)
- 1/2 tsp honey
- 8 small corn tortillas
- 1/4 cup fresh cilantro leaves
- Lime wedges, for serving
Instructions
- Prepare the Marinade: In a bowl, combine chili powder, cumin, smoked paprika, brown sugar, lime zest, olive oil, salt, and black pepper. Stir until well blended.
- Toss the shrimp in the marinade. Ensure every shrimp gets covered and allow it to marinate for at least 15 minutes.
- Make the Slaw: In a separate bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), honey, salt, and pepper. Toss with the coleslaw mix and set aside.
- Grill the Tortillas: Heat a dry skillet or grill over medium heat. Toast each tortilla for about 30 seconds per side until lightly charred and warm.
- Cook the Shrimp: Heat a grill or pan over medium-high heat. Cook shrimp for 2-3 minutes per side until they turn pink and opaque.
- Assemble the Tacos: Place grilled shrimp on each tortilla, top with slaw, and garnish with fresh cilantro. Serve with lime wedges.
Notes
Feel free to customize these tacos with additional toppings like sliced radishes or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: shrimp tacos, seafood tacos, summer recipes, taco night, Bobby Flay