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Shrimp Tacos with Cabbage Slaw

Shrimp Tacos with Cabbage Slaw Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined (tails removed)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp salt, plus a pinch for slaw
  • ¼ tsp black pepper
  • 3 cups shredded green cabbage
  • ¼ cup chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • 8 small flour tortillas (6 inch)
  • Optional: crema, sour cream, or sliced avocado for serving

Method
 

  1. Mix the cabbage, cilantro, lime juice, and a pinch of salt in a bowl. Let sit for at least 10 minutes.
  2. Pat the shrimp dry. Toss with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
  3. Heat a large nonstick skillet over medium-high heat for 2 minutes. Add shrimp in a single layer and cook 2 minutes per side, until pink and opaque.
  4. Warm tortillas in a dry skillet or microwave. Fill each with 3 to 4 shrimp, a generous handful of slaw, and any toppings. Serve right away.

Notes

The slaw can be prepped a day ahead; just toss it again before serving to revive the lime flavor. If your shrimp curl tightly into an “O” shape, the pan was a bit too hot, but they’ll still taste great.