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- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper, to taste - 8 small corn or flour tortillas - 1 cup red cabbage, shredded - 1 cup green cabbage, shredded - 1 cup carrots, shredded - ¼ cup fresh cilantro, chopped - ½ cup mayonnaise - 2 tablespoons apple cider vinegar - 1 tablespoon honey - Juice of 1 lime - 1 avocado, sliced

Zesty Shrimp Tacos with Crunchy Slaw

Indulge in the vibrant flavors of zesty shrimp tacos paired with a crunchy slaw for an unforgettable meal! This recipe combines marinated shrimp with fresh vegetables, all wrapped in warm tortillas. Perfect for weeknight dinners or gatherings with friends, each bite brings a satisfying crunch and zesty delight complemented by avocado and lime. Easy to prepare and packed with nutrition, these tacos are a must-try for seafood lovers and culinary adventurers alike.
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Juice of 1 fresh lime

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 leaves, chopped

1/4 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon honey

1 ripe avocado, sliced

Lime wedges for serving

Instructions
 

Marinate the Shrimp: In a large mixing bowl, add the peeled and deveined shrimp. Drizzle with olive oil, then sprinkle in the smoked paprika, chili powder, garlic powder, cumin, salt, pepper, and the juice of the lime. Toss the shrimp thoroughly until they are evenly coated with the marinade. Cover the bowl and let it sit in the refrigerator for 15-30 minutes to absorb the flavors.

    Prepare the Slaw: While the shrimp marinates, prepare the slaw. In a separate mixing bowl, combine the finely shredded red cabbage, green cabbage, julienned carrot, and chopped cilantro. For the dressing, whisk together the mayonnaise, apple cider vinegar, honey, and a pinch of salt in a small bowl until smooth. Pour this dressing over the cabbage mixture and toss until everything is well mixed. Let the slaw sit for a few minutes to allow the flavors to meld together.

      Cook the Shrimp: Preheat your grill or a skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for approximately 2-3 minutes on each side, or until the shrimp turn pink and opaque. Once cooked, remove them from heat and set aside.

        Warm the Tortillas: In a dry skillet over medium heat, warm each corn tortilla for about 30 seconds on each side until they become soft and pliable. This step ensures that the tortillas are easy to fold and serve.

          Assemble the Tacos: Start building your tacos by placing a few pieces of cooked shrimp on each warm tortilla. Top generously with the crunchy slaw, and finish with several slices of avocado for a creamy contrast.

            Serve: Serve the tacos immediately, with lime wedges on the side to allow everyone to add a zesty squeeze of lime juice for that perfect finish.

              Prep Time, Total Time, Servings: 15 min | 45 min | Serves 4

                - Presentation Tips: Serve the tacos on a colorful platter, arranging the lime wedges around the edges. You could also garnish with additional cilantro leaves for a fresh and vibrant look.