shrimp tacos with cabbage slaw
These delightful shrimp tacos are filled with seasoned shrimp and topped with a refreshing cabbage slaw. Perfect for a casual dinner or a gathering with friends, they are quick to prepare and packed with flavor.
Equipment
- 1 mixing bowl
- 1 frying pan or skillet
- 1 spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
- 1 zester or grater (optional)
Ingredients
- 16 oz shrimp, peeled and deveined
- 2 teaspoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- to taste salt and pepper
- 8 small corn or flour tortillas
- 2 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 medium carrot, grated
- ¼ cup cilantro, chopped
- 1 lime, juiced
- ¼ cup mayonnaise (optional) Optional for creamier slaw.
- hot sauce (optional) Add if desired.
Instructions
- In a large mixing bowl, combine the shrimp, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss until the shrimp are well coated.
- Heat a frying pan over medium-high heat. Once hot, add the shrimp and cook for about 2-3 minutes on each side or until they are pink and cooked through. Remove from heat.
- In another mixing bowl, combine the green cabbage, red cabbage, grated carrot, cilantro, and lime juice. Toss to mix. You can add mayonnaise for a creamier slaw, if desired.
- Warm the tortillas in a dry skillet or microwave until soft.
- To assemble the tacos, place a portion of shrimp in each tortilla, top with the cabbage slaw, and add hot sauce if desired.
- Serve immediately and enjoy!
Notes
You can substitute the shrimp with grilled chicken or beans for a vegetarian option.
Feel free to customize the slaw by adding other toppings like avocado, diced tomatoes, or jalapeños for extra flavor.
These tacos can be served with a side of rice or beans for a more filling meal.