Description
Delightful tacos featuring juicy shrimp, crunchy slaw, and vibrant flavors.
Ingredients
- 1 lb wild-caught shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon lime zest (from 1 lime)
- 2 tablespoons lime juice (from that same lime)
- 2 tablespoons honey
- ½ bunch cilantro, finely chopped
- 3 cups finely shredded green cabbage
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
- Avocado, sliced
- 8 6-inch tortillas (corn or flour, your preference)
- Extra lime wedges, for serving
Instructions
- In a bowl, combine salt, black pepper, smoked paprika, garlic powder, and chili powder.
- Add the shrimp to the bowl and toss with the spice mixture until well coated.
- Heat olive oil and butter in a skillet over medium-high heat.
- Once hot, add the seasoned shrimp and cook for about 2-3 minutes on each side until they turn pink and are cooked through.
- Stir in lime zest, lime juice, honey, and chopped cilantro. Mix well and remove from heat.
- In a large bowl, combine shredded cabbage and chopped cilantro.
- In a separate bowl, mix Greek yogurt, lime juice, salt, and pepper.
- Pour the yogurt mixture over the cabbage and toss until well combined.
- Warm the tortillas in a skillet or microwave.
- Place a scoop of the creamy slaw on each tortilla. Top with a few shrimp and slices of avocado.
- Serve each taco with an extra lime wedge for squeezing on top.
Notes
To save time, consider using pre-cooked shrimp or customizing the slaw with different veggies.