Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- For the Slaw:
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For the Creamy Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon sriracha (optional)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 8 small corn or flour tortillas
- Lime wedges for serving
Instructions
- In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
- While the shrimp cooks, prepare the slaw. In a medium bowl, combine the shredded cabbage, carrots, and cilantro. Drizzle with lime juice and olive oil. Season with salt and pepper. Toss to combine.
- Prepare the creamy sauce. In a small bowl, whisk together the mayonnaise, lime juice, sriracha (if using), garlic powder, salt, and pepper.
- Warm the tortillas according to package directions.
- Assemble the tacos by placing a spoonful of slaw in each tortilla, topping with cooked shrimp, and drizzling with creamy sauce. Serve immediately with lime wedges.
Notes
- For extra spice, add a pinch of cayenne pepper to the shrimp seasoning.
- You can use pre-shredded coleslaw mix to save time.
- Feel free to customize the toppings with avocado, pico de gallo, or crumbled cheese.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-fried
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg