Spicy Shrimp Tacos Garlic Cilantro (Print Version)
Chili-spiced shrimp in warm tortillas topped with crisp garlic cilantro lime slaw. A vibrant 30-minute meal.
# 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, about 8 ounces
11 - 1 cup shredded purple cabbage, about 2.5 ounces
12 - 1 medium carrot, julienned
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tablespoons mayonnaise
15 - 2 tablespoons Greek yogurt
16 - 2 cloves garlic, minced
17 - Juice and zest of 1 lime
18 - 1 teaspoon honey
19 - 1/4 teaspoon kosher salt
→ For Serving
20 - 8 small corn or flour tortillas
21 - Lime wedges
22 - Fresh cilantro for garnish
# How-To Steps:
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 2 minutes per side until they turn pink and become opaque throughout. Remove from heat promptly to avoid overcooking.
04 - Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or char them lightly directly over an open gas flame using tongs.
05 - Place a generous portion of the garlic cilantro lime slaw onto each warm tortilla. Top with the spicy shrimp, then garnish with additional fresh cilantro and a squeeze of fresh lime juice.
06 - Arrange the tacos on a platter and serve immediately while the shrimp are still warm and the slaw is crisp.
# Expert Tips:
01 -
- The double hit of lime, zest in the slaw and wedges on top, makes every bite feel bright and alive.
- Everything comes together in half an hour, which means you can pull this off on a weeknight without breaking a sweat.
02 -
- Do not overcook the shrimp because they go from perfectly tender to rubbery in under a minute, so pull them off the heat the moment they turn fully opaque.
- Making the slaw at least fifteen minutes ahead gives the cabbage time to soften slightly and the flavors to marry, which is a small step that makes a huge difference.
03 -
- Pat the shrimp completely dry with paper towels before seasoning because moisture is the enemy of a good sear.
- Toast the cumin and chili powder in the dry skillet for thirty seconds before mixing them into the rub to bloom their oils and deepen the flavor dramatically.