A fresh, zesty taco recipe with a little heat
These spicy shrimp tacos are quick, vibrant, and packed with flavor. The shrimp cook in minutes with warm spices, while the fresh slaw adds crunch and a cool contrast. It’s the kind of meal that feels light but still satisfying. Perfect for lunch, dinner, or
Spicy Shrimp Tacos with Fresh Slaw
Ingredients
For the shrimp:
- 500 g shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lime
For the fresh slaw:
- 2 cups shredded cabbage
- 1 small carrot grated
- 2 tablespoons mayonnaise
- 1 tablespoon yogurt
- 1 teaspoon lemon or lime juice
- Pinch of salt
- 1 tablespoon chopped coriander
For serving:
- 8 small tortillas
- Jalapeño slices
- Lime wedges
- Fresh coriander leaves
- Sour cream or avocado optional
Instructions
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In a bowl, toss the shrimp with olive oil, paprika, chili powder, cumin, garlic powder, salt, black pepper, and lime juice. Let it sit for 10 minutes.
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In another bowl, mix cabbage, grated carrot, mayonnaise, yogurt, lime juice, salt, and chopped coriander to make the slaw. Set aside.
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Heat a pan over medium heat and cook the shrimp for 2–3 minutes on each side until pink and fully cooked.
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Warm the tortillas in a dry pan for about 20–30 seconds on each side.
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Fill each tortilla with fresh slaw, then top with the cooked shrimp.
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Add jalapeño slices, coriander leaves, and a squeeze of lime.
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Serve immediately while warm.
a casual get-together at home.
