Spicy Shrimp Tacos with Slaw

$- 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 8 small corn or flour tortillas The main star of this dish is the shrimp. I like to use large shrimp for their great texture. The marinade makes the shrimp flavorful. Olive oil is key for a rich taste. The chili powder adds heat, while cumin and smoked paprika bring depth. Garlic powder gives it a nice kick. Salt and pepper enhance all the flavors, making each bite better. - 1 cup red cabbage, finely shredded - 1 cup green cabbage, finely shredded - 1 medium carrot, grated - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - 2 tablespoons honey The crunchy slaw adds texture to the tacos. Red and green cabbage are perfect for crunch. The grated carrot gives a bit of sweetness. Fresh cilantro adds a burst of flavor. Lime juice brightens the slaw and balances the spice of the shrimp. Honey sweetens it just right, making every bite fresh and lively. - 1/2 teaspoon chili flakes (optional, for a spicy kick) If you love heat, chili flakes are your friend. Just a little can take your tacos to the next level. You can add them into the slaw or to the marinade. Adjust the amount based on your spice tolerance. Cooking should be fun, so feel free to experiment! To start, you need to make the marinade. Take a medium bowl. Whisk together 2 tablespoons of olive oil, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. This mix will add lots of flavor to the shrimp. Next, you’ll marinate the shrimp. Add 1 pound of peeled and deveined shrimp to the marinade. Make sure every shrimp gets a good coat. Let them sit for 15 to 20 minutes. This step helps the shrimp soak up all those tasty spices. Now, let’s make the slaw. In a separate bowl, mix 1 cup of finely shredded red cabbage, 1 cup of finely shredded green cabbage, and 1 grated medium carrot. Add 1/4 cup of chopped cilantro for freshness. Drizzle the juice of 1 lime and 2 tablespoons of honey over the veggies. If you like heat, sprinkle in 1/2 teaspoon of chili flakes. Toss everything to combine, then set it aside. It’s time to cook the shrimp. Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook them for about 2 to 3 minutes on each side. They should turn pink and opaque when they’re done. Once cooked, remove the skillet from the heat. Next, warm the tortillas. Take a dry skillet and place the tortillas one at a time. Warm each for about 30 seconds on each side until they are soft and easy to fold. Finally, it’s taco time! Place a generous amount of the cooked shrimp on each tortilla. Top it with a hearty scoop of the crunchy slaw. For extra flavor, squeeze a bit of lime juice on top before serving. Enjoy your flavorful creation! To season the shrimp well, use a mix of spices. I love using chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. These spices work together to create a beautiful flavor. Ensure the shrimp are coated evenly. Marinate them for 15-20 minutes. This allows the shrimp to soak up the flavors fully. You can also add chili flakes if you want more heat. Corn tortillas are traditional and gluten-free. They add a nice texture to the tacos. Flour tortillas are softer and easier to fold. You can use either based on your taste. If you want something different, try lettuce wraps. They are fresh and low-carb, perfect for a light meal. When chopping veggies for the slaw, keep the cuts uniform. This makes the slaw look nicer and helps with even mixing. Use a sharp knife for clean cuts. Shred the cabbage finely for a crunchy texture. Grate the carrot for a sweet touch and vibrant color. Mix everything in a bowl, then drizzle lime juice and honey over it. Toss well to combine and enjoy the fresh flavors! {{image_4}} You can easily make these tacos vegetarian. Swap shrimp for grilled veggies like zucchini, bell peppers, or mushrooms. These veggies add great flavor and texture. You can also use black beans or chickpeas as protein. They are rich and filling. The slaw can be dressed in many ways. You can use a simple mix of lime juice and olive oil. This keeps it light and fresh. Or, try a creamy dressing with yogurt or mayo, mixed with lime juice. For a tangy kick, add apple cider vinegar. Each dressing brings a unique taste to the tacos. You can create your own spice blend for the shrimp. Use your favorite spices like cayenne for heat or oregano for earthiness. Add cumin for a warm flavor or lemon zest for brightness. Feel free to mix and match until you find your perfect blend. This way, every taco can be a new adventure! To store leftover shrimp tacos, wrap them tightly in foil or plastic wrap. Place them in an airtight container. Keep them in the fridge for up to two days. If you separate the shrimp and slaw, they will stay fresh longer. Store the slaw in a separate container with a lid. To reheat the shrimp, place them in a skillet over medium heat. Heat for about 3-4 minutes until warm. Stir often to avoid burning. For the slaw, you can eat it cold. If you prefer warm slaw, heat it gently in the microwave for 30 seconds. You can freeze the shrimp before cooking. Place them in a freezer-safe bag. Remove as much air as possible. They will stay good for up to three months. Avoid freezing the slaw, as it may become soggy after thawing. When ready to use, thaw the shrimp in the fridge overnight. To make the shrimp less spicy, skip the chili flakes. You can also reduce the chili powder. Try adding more honey for sweetness. This balances the heat without losing flavor. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 15 minutes. Drain well before marinating to avoid excess moisture. You can add many tasty toppings! Try avocado slices, diced tomatoes, or jalapeños. Crumbled queso fresco or a dollop of sour cream also works well. Fresh lime juice adds a nice zing too! You can store the slaw in the fridge for up to three days. Keep it in an airtight container to stay fresh. The slaw may lose some crunch over time, so eat it sooner for the best texture. The best tortillas for tacos are small corn or flour ones. Corn tortillas give a great flavor. However, flour tortillas are soft and pliable. Use whichever you like best or mix both! Here’s a quick recap of the recipe for easy reference: Ingredients: - 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 8 small corn or flour tortillas - 1 cup red cabbage, finely shredded - 1 cup green cabbage, finely shredded - 1 medium carrot, grated - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - 2 tablespoons honey - 1/2 teaspoon chili flakes (optional) Follow the steps to create a delicious meal everyone will enjoy! In this blog post, we explored how to create tasty spicy shrimp tacos. We covered vital ingredients for both the shrimp and the slaw. You learned to prepare, marinate, and cook the shrimp. We shared tips for seasoning and veggie chopping. You also discovered fun variations and storage tips for leftovers. These tacos are fun to make and even better to eat. Try them out and enjoy!$

Dive into the delicious world of spicy shrimp tacos with crunchy slaw! This quick and easy recipe features juicy marinated shrimp, vibrant vegetables, and a zesty slaw that perfectly balances the heat. Perfect for lunch or dinner, these tacos are sure to impress your family and friends. Don't wait—click through to explore this mouthwatering recipe and make your next meal unforgettable!

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Ingredients

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 small corn or flour tortillas

1 cup red cabbage, finely shredded

1 cup green cabbage, finely shredded

1 medium carrot, grated

1/4 cup fresh cilantro, chopped

Juice of 1 lime

2 tablespoons honey

1/2 teaspoon chili flakes (optional, for a spicy kick)

Instructions

Prepare the Marinade: In a medium mixing bowl, whisk together the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper to form a flavorful marinade.

Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, ensuring they are thoroughly coated. Allow the shrimp to marinate for 15-20 minutes, letting the spices deepen their flavor.

Make the Crunchy Slaw: In a separate bowl, combine the finely shredded red cabbage, green cabbage, grated carrot, and chopped cilantro. Drizzle lime juice and honey over the mixture, then sprinkle with chili flakes if you desire extra heat. Toss everything together until well combined and set aside.

Cook the Shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the skillet from the heat.

Warm the Tortillas: In a dry skillet, place the tortillas one at a time and warm them for about 30 seconds on each side, or until they are soft and pliable.

Assemble the Tacos: To assemble your tacos, place a generous portion of the cooked shrimp onto each tortilla. Top with a hearty scoop of the crunchy slaw. For an added burst of freshness, squeeze a little extra lime juice over the top before serving.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Serve the tacos on a vibrant platter, garnished with lime wedges and a sprinkle of fresh cilantro for a pop of color. This adds visual appeal and enhances the dish’s fresh flavor profile.