Description
Shrimp tacos with cabbage slaw are a vibrant delight that transports you to a beachside fiesta. This easy-to-make dish features tender shrimp, crisp cabbage slaw, and zesty lime, creating an explosion of flavors in every bite. Perfect for Taco Tuesday or a quick weeknight dinner, these tacos are a crowd-pleaser that invites customization with your favorite toppings. Get ready to indulge in a flavor-packed culinary experience!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 cups shredded green and purple cabbage
- 8 corn or flour tortillas
- 3 tbsp freshly squeezed lime juice
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- ½ cup sour cream or Greek yogurt
Instructions
- Rinse shrimp under cold water and pat dry.
- In a bowl, combine shrimp with olive oil, cumin, smoked paprika, salt, and pepper; toss to coat evenly.
- Heat a skillet over medium-high heat and sauté shrimp for 2-3 minutes on each side until pink and opaque.
- In another bowl, mix shredded cabbage with lime juice; toss gently to coat.
- Warm tortillas in a skillet for about 30 seconds per side.
- Assemble tacos by placing sautéed shrimp on each tortilla, topping with cabbage slaw and a dollop of sour cream or yogurt. Squeeze fresh lime juice over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 180mg
Keywords: Feel free to add diced jalapeños for an extra kick or swap cabbage for other veggies like carrots for added color. Store leftover shrimp and slaw separately in airtight containers for best results.