Go Back
Print

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

  1. 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.
  2. In another bowl, mix cabbage, grated carrot, mayonnaise, yogurt, lime juice, salt, and chopped coriander to make the slaw. Set aside.
  3. Heat a pan over medium heat and cook the shrimp for 2–3 minutes on each side until pink and fully cooked.
  4. Warm the tortillas in a dry pan for about 20–30 seconds on each side.
  5. Fill each tortilla with fresh slaw, then top with the cooked shrimp.
  6. Add jalapeño slices, coriander leaves, and a squeeze of lime.
  7. Serve immediately while warm.