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- 1 pound shrimp, peeled and deveined - Spices: chili powder, cumin, smoked paprika, garlic powder - Fresh vegetables: green cabbage, red cabbage, carrot, cilantro For these spicy shrimp tacos, I use fresh, high-quality shrimp. You want them peeled and deveined for easy cooking. Spices add flavor. I use chili powder, cumin, smoked paprika, and garlic powder. These spices give a nice kick. Fresh veggies make the tacos crunchy and bright. I love using green cabbage, red cabbage, grated carrot, and cilantro. They all add great texture and flavor. - Lime juice and honey for dressing - Mayonnaise for creaminess - Tortillas: Recommended type and size The cilantro lime slaw brings freshness to the tacos. I mix lime juice and honey for a tangy dressing. Mayonnaise gives the slaw a creamy texture. Light corn tortillas work best for wrapping. I recommend small corn tortillas, about six inches wide. They hold the filling well without falling apart. - Avocado slices - Lime wedges for serving For extra flavor, I add avocado slices. They add creaminess and smoothness. Lime wedges also help brighten the dish. A squeeze of lime on top makes each bite pop. You can also add these garnishes to make your tacos even better. Check out the Full Recipe for all the steps to make these delicious tacos! To get the shrimp ready, first, make the spice mix. In a bowl, combine: - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper Toss the shrimp in the mix until they are well coated. Marinate them for about 15 minutes. This helps the shrimp soak in the flavors. If you let them sit too long, the shrimp can become mushy. Next, we make the cilantro lime slaw. In a separate bowl, mix together: - 1 cup green cabbage, thinly sliced - 1/2 cup red cabbage, thinly sliced - 1/4 cup fresh cilantro, chopped - 1 medium carrot, grated - 1 lime, juiced - 1 tablespoon mayonnaise - 1 tablespoon honey Toss these ingredients until they are evenly coated. Letting the slaw sit for a few minutes allows the flavors to meld. This makes the slaw taste fresh and zesty. Now it's time to cook the shrimp. Heat a skillet over medium-high heat. Once hot, add the marinated shrimp. Cook them for about 2-3 minutes on each side. The shrimp should turn pink and opaque. While the shrimp cooks, toast the corn tortillas. Take another pan and warm the tortillas for about 30 seconds on each side. This gives them a nice, soft texture. For the full recipe, you can refer to the earlier section. Enjoy your delicious spicy shrimp tacos with cilantro lime slaw! To cook juicy shrimp, start with fresh, high-quality shrimp. Marinate them with olive oil and spices. This step enhances flavor and keeps them moist. Avoid overcooking shrimp; they only need a few minutes per side. Overcooked shrimp turn tough and rubbery. Watch them closely as they change color to pink and opaque. Common mistakes include using frozen shrimp without thawing properly. This can lead to uneven cooking. Also, don't skip the marinating step. It adds depth to your dish. For the slaw, you can play with different vegetables. Adding sliced radishes or bell peppers boosts color and crunch. You can also use green onions for a milder onion flavor. To adjust the spiciness, add more lime juice or honey. These ingredients help balance the heat from the shrimp. If you want a creamier slaw, try adding yogurt instead of mayonnaise. This makes it lighter yet still tasty. When serving tacos, pair them with sides like rice or beans. These sides complement the flavors and make a full meal. Try serving tortilla chips with salsa for an extra crunch. For presentation, stack the tacos neatly on a platter. Add lime wedges around the tacos for a pop of color. Arrange the avocado slices on top for a beautiful finish. Enjoy your meal! Check out the Full Recipe for more details. {{image_2}} You can swap shrimp for chicken or tofu. The cooking time for chicken is a bit longer. For tofu, press it first to remove extra water. Use the same spice mix. It works well with chicken and tofu, too. Best seasonings for other proteins: - Chicken: Use 1 tablespoon of taco seasoning for great flavor. - Tofu: Add soy sauce and smoked paprika for a smoky taste. If you need gluten-free options, use corn or almond flour tortillas. They hold up well and taste great. Dairy-free alternatives for slaw dressing: - Swap mayonnaise for vegan mayo or avocado. Both add creaminess without dairy. - For a tangy kick, try a splash of apple cider vinegar. You can add many toppings for fun. Salsa gives a fresh kick, while cheese adds creaminess. Creative ideas for additional crunch: - Try crispy fried onions or crushed tortilla chips for texture. - Fresh radishes or jicama slices add a nice crunch and color. Check out the Full Recipe for more ideas and details on these delicious tacos! To store your leftover tacos, wrap each taco tightly in foil or plastic wrap. This keeps them fresh and prevents sogginess. Using a container is also a good idea. Choose a shallow, airtight container to hold the tacos. This method protects the toppings and keeps everything intact. For marinated shrimp, place them in a bowl or a zip-top bag. Squeeze out as much air as possible before sealing. Store the shrimp in the fridge for up to two days. As for the slaw, it can stay fresh in the fridge for about three days. Keep it in a sealed container to maintain its crunch. When reheating shrimp, heat them in a skillet over medium heat. This helps keep them juicy. Avoid using the microwave, as it can dry them out quickly. For tacos, reheat the tortillas briefly in a hot pan. This method will keep them soft and warm. Enjoy your tasty tacos as if they were freshly made! For the complete recipe, check out the Full Recipe. To make shrimp tacos less spicy, you have a few easy options. First, use less chili powder and smoked paprika. You can also add more lime juice to balance the heat. Another great idea is to add more cabbage to the slaw. This will help absorb some spice. If you want a milder flavor, consider using a sweet salsa or a creamy sauce on top. Yes, you can make cilantro lime slaw ahead of time! I recommend preparing it a few hours before serving. This lets the flavors mix well. If you store it in the fridge, it stays fresh for up to three days. Just give it a good stir before serving to mix everything again. If you want to replace mayonnaise, there are several tasty options. Greek yogurt is a great choice. It adds creaminess and a nice tang. You can also use sour cream or a dairy-free yogurt. Another option is to blend avocado for a smooth texture. Each of these alternatives adds its own unique flavor. For shrimp tacos, small corn tortillas are the best! They hold the filling well and add a nice flavor. Make sure to warm them slightly before filling. This makes them soft and more enjoyable to eat. If you want a gluten-free option, look for corn tortillas marked as gluten-free. This blog post covered how to make delicious spicy shrimp tacos. We explored key ingredients, like shrimp and fresh vegetables, and how to prepare a tasty cilantro lime slaw. You learned to cook juicy shrimp and toast tortillas perfectly. I shared tips for variations, storage, and serving ideas. By following these steps, you can create a meal that is sure to impress. Enjoy experimenting with flavors and making these tacos your own! Happy cooking!

Spicy Shrimp Tacos with Cilantro Lime Slaw

Get ready to spice up your dinner with these irresistible Spicy Shrimp Tacos topped with zesty Cilantro Lime Slaw! This easy recipe combines perfectly marinated shrimp, crunchy slaw, and creamy avocado, all wrapped in warm corn tortillas. Ready in just 30 minutes, these tacos are not only delicious but also a fun way to impress your family and friends.
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Ingredients
  

1 pound shrimp, peeled and deveined

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

8 small corn tortillas

1 cup green cabbage, thinly sliced

1/2 cup red cabbage, thinly sliced

1/4 cup fresh cilantro, chopped

1 medium carrot, grated

1 lime, juiced

1 tablespoon mayonnaise

1 tablespoon honey

1 avocado, sliced (for serving)

Lime wedges (for garnish)

Instructions
 

In a bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Add the shrimp and toss until they are well coated in the spice mixture. Marinate for about 15 minutes while you prepare the slaw.

    In a separate mixing bowl, combine the sliced green cabbage, red cabbage, cilantro, grated carrot, lime juice, mayonnaise, and honey. Toss until the vegetables are evenly coated and set aside to let the flavors meld.

      Heat a skillet over medium-high heat. Once hot, add the marinated shrimp and cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove from heat.

        While the shrimp is cooking, lightly toast the corn tortillas in another pan for about 30 seconds on each side until warmed.

          To assemble the tacos, place a handful of the cilantro lime slaw in the center of each tortilla, followed by a generous portion of spicy shrimp. Top with a slice of avocado and a squeeze of lime juice.

            Serve immediately with extra lime wedges on the side.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4