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- 1 pound 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 - Salt and freshly ground black pepper - 1 cup red cabbage, finely shredded - 1 cup green cabbage, finely shredded - 1 medium carrot, julienned - 1/4 cup fresh cilantro, coarsely chopped - Juice of 1 lime - 1 tablespoon honey - 8 small corn tortillas - 1 ripe avocado, sliced - Lime wedges for serving I love making spicy shrimp tacos with slaw because they are fresh and full of flavor. You need just a few simple ingredients to create a bright, tasty meal. The shrimp brings protein, while the slaw adds crunch and color. For the shrimp, use fresh or frozen ones. If you use frozen, make sure they are thawed. The spices are key. They give the shrimp a warm, smoky taste that pairs perfectly with the slaw. The slaw is fun to make. You can mix red and green cabbage for a colorful look. The lime juice adds zing, while honey brings a touch of sweetness. This balance makes every bite exciting. Don't forget the corn tortillas! They hold everything together and add a nice texture. You can warm them in a skillet or microwave. This makes them soft and easy to fold. For a perfect plate, add slices of avocado and lime wedges. The avocado adds creaminess, while lime gives a fresh burst of flavor. Use these ingredients to build your tacos, and you'll have a delicious meal in no time. If you want the full recipe, check out the details above! - Combine shrimp with olive oil and spices. - Toss until evenly coated. First, take a large bowl and add the peeled and deveined shrimp. Then, drizzle in the olive oil. Next, sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper over the shrimp. Use your hands to toss everything together. Make sure each shrimp is covered with those tasty spices. This step is key to making your shrimp flavorful. - Preheat skillet and sauté shrimp for 2-3 minutes on each side. - Ensure shrimp are bright pink and opaque. Now, grab a large skillet and preheat it over medium-high heat. Once it's hot, add the shrimp in a single layer. Cook them for about 2-3 minutes on each side. You will know they are done when they turn bright pink and opaque. Remove the shrimp from the skillet and set them aside on a plate. - Combine cabbages, carrot, and cilantro in a bowl. - Drizzle lime juice and honey; mix well. For the slaw, take a medium bowl and mix together the finely shredded red and green cabbage, julienned carrot, and chopped cilantro. Drizzle the lime juice and honey over this mix. Toss everything well until combined. This slaw adds a crunchy and fresh taste that balances the spicy shrimp. - Heat corn tortillas until pliable. - Options: skillet or microwave. Now let’s warm the tortillas. You can do this in a skillet or a microwave. If you use a skillet, heat them for about 30 seconds on each side. If you prefer the microwave, heat them for about 15-20 seconds. Warm tortillas make it easier to fold the tacos. - Layer slaw, shrimp, and avocado on tortillas. To assemble your tacos, lay a warm tortilla flat on your plate. Spoon some of the slaw onto the center. Next, add a few pieces of the cooked shrimp on top. Finish with a slice of fresh avocado. Repeat this for all your tacos. - Garnish with lime wedges for added freshness. Serve your tacos with lime wedges on the side. Squeezing fresh lime juice over the tacos adds a bright burst of flavor. For an extra touch, you can arrange the tacos on a colorful platter with a sprinkle of extra cilantro. This makes for a stunning presentation. *For the full recipe and detailed instructions, check out the Full Recipe.* - Use a hot skillet for perfect shrimp sear. A well-heated pan helps the shrimp cook fast and keeps them juicy. - Don’t overcrowd the skillet to ensure even cooking. If you add too many shrimp at once, they will steam instead of sear. - Adjust spice levels according to preference. If you like it milder, reduce the chili powder. For more heat, add extra spices or hot sauce. - Add additional toppings like salsa or pickled onions. These can elevate your tacos and add more layers of taste. - Serve on a colorful platter. Bright colors make the dish look more appealing and inviting. - Use fresh herbs for garnish. Cilantro or green onions add a fresh touch and pop of color. These tips will help you create the best spicy shrimp tacos with slaw. For the full recipe, check the details above. Enjoy your cooking journey! {{image_4}} You can change up the protein in your tacos. If you want something different, try chicken or tofu. Both options bring great flavors. For a fish twist, use tilapia or cod. These proteins work well with the spices and slaw. The slaw can also change. You can use different types of cabbage like napa or savoy. Adding radishes gives a nice crunch. For a sweet twist, mix in fruits like mango or pineapple. They add a fun burst of flavor. Tortillas can vary too. Flour tortillas offer a softer texture, making them easy to fold. For a low-carb option, try lettuce wraps. They keep things light and fresh. Each choice lets you enjoy the tacos in a new way. To keep your spicy shrimp tacos fresh, store shrimp and slaw separately. Use airtight containers for both. This way, the shrimp stays juicy, and the slaw retains its crunch. You should eat them within 2-3 days for the best taste. You can freeze cooked shrimp if you want to save some for later. However, be aware that freezing changes the shrimp's texture. They might not be as firm when thawed. Slaw is best fresh, so avoid freezing it. Enjoy it right after you make it for the best flavor. When it's time to eat, warm the shrimp in a skillet. This method keeps the shrimp tender and flavorful. Avoid reheating the slaw. Heating it will make it soggy, and you want that nice crunch in your tacos. Enjoy your meal fresh for the best experience! To make these tasty tacos, follow these simple steps: 1. Prepare the shrimp: Mix shrimp with olive oil and spices in a bowl. 2. Cook the shrimp: Heat a skillet and cook shrimp for 2-3 minutes. They should turn bright pink. 3. Make the slaw: In another bowl, mix red and green cabbage, carrot, and cilantro. Add lime juice and honey. Toss well. 4. Warm the tortillas: Heat corn tortillas in a skillet or microwave until soft. 5. Assemble the tacos: Lay a warm tortilla flat, add slaw, shrimp, and avocado. 6. Serve: Pair with lime wedges for a fresh kick. Yes, you can use frozen shrimp. Just make sure they are fully thawed before cooking. This helps them cook evenly and taste great. You can serve these tacos with rice, beans, or a fresh salad. These sides add flavor and make the meal more filling. The spice level can be adjusted easily. You can add more or less chili powder to suit your taste. Start with a small amount and add until it feels just right. Yes, these tacos can fit into a healthy diet. They use lean shrimp and fresh veggies, making them a nutritious choice. Enjoy them as part of a balanced meal! You now have a complete guide to making delicious shrimp tacos with slaw. Start with fresh ingredients like shrimp, cabbage, and spices. Follow the simple steps to prepare, cook, and assemble your tacos. Remember, you can customize these tacos to fit your taste. Explore different proteins or slaw variations. With proper storage, your leftovers will stay fresh. Enjoy your tasty creation and share it with others for a delightful meal!

Spicy Shrimp Tacos with Slaw

Get ready for a flavor explosion with these spicy shrimp tacos with slaw! This easy recipe features perfectly seasoned shrimp, a refreshing slaw, and warm corn tortillas that come together in just 30 minutes. Perfect for a quick weeknight dinner or a fun get-together. Dive into the vibrant taste of lime and fresh veggies topped with creamy avocado. Click through to discover how to make these delicious tacos and impress your family and friends!
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Ingredients
  

1 pound 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

Salt and freshly ground black pepper to taste

8 small corn tortillas

1 cup red cabbage, finely shredded

1 cup green cabbage, finely shredded

1 medium carrot, julienned

1/4 cup fresh cilantro, coarsely chopped

Juice of 1 lime

1 tablespoon honey

1 ripe avocado, sliced

Lime wedges for serving

Instructions
 

Prepare the Shrimp: In a large mixing bowl, combine the peeled and deveined shrimp with the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss the shrimp thoroughly until they are evenly coated with the spice mixture.

    Cook the Shrimp: Preheat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned shrimp in a single layer. Sauté for approximately 2-3 minutes on each side, or until the shrimp are bright pink and opaque. Remove the skillet from heat and transfer the shrimp to a separate plate to rest.

      Make the Slaw: In a medium bowl, combine the finely shredded red cabbage, green cabbage, julienned carrot, and chopped cilantro. Drizzle the lime juice and honey over the vegetable mixture. Toss everything together until well mixed. Taste and adjust the seasoning with salt if necessary.

        Warm the Tortillas: In a separate skillet or microwave, gently warm the corn tortillas until they are pliable and soft. If using a skillet, heat them for about 30 seconds on each side.

          Assemble the Tacos: To build each taco, lay a warm tortilla flat on your serving plate. Spoon a generous portion of the slaw mixture onto the center of the tortilla, followed by a few pieces of the cooked shrimp and a slice of fresh avocado.

            Serve: Serve the tacos with lime wedges on the side for squeezing over the tacos just before eating for an extra burst of freshness.

              - Presentation Tips: Arrange the assembled tacos on a colorful platter and garnish with additional cilantro. Add the lime wedges in a small bowl for a vibrant touch that encourages diners to brighten their tacos with a zing.

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