Ingredients

1 lb raw medium shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups finely shredded green cabbage

1 cup finely shredded red cabbage

1 small carrot, julienned

2 tablespoons chopped fresh cilantro

2 tablespoons mayonnaise

2 tablespoons plain Greek yogurt

1 tablespoon fresh lime juice

1 teaspoon honey

Pinch of salt and pepper

1/2 cup sour cream or Greek yogurt

Zest of 1 lime

1 tablespoon fresh lime juice

1/4 teaspoon salt

8 small corn or flour tortillas, warmed

Extra lime wedges, for serving

Sliced jalapeños, for garnish

Fresh cilantro leaves, for garnish

Instructions

Step 1: In a medium bowl, combine the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss well to coat evenly and set aside to marinate while preparing the slaw.

Step 2: In a large bowl, mix together the green cabbage, red cabbage, carrot, and chopped cilantro.

Step 3: In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Pour this dressing over the cabbage mixture and toss until everything is evenly coated. Refrigerate the slaw until ready to use.

Step 4: Prepare the lime crema by mixing sour cream or Greek yogurt with lime zest, lime juice, and salt in a small bowl. Set aside.

Step 5: Heat a large skillet or grill pan over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes on each side, until they turn opaque and develop a slight char. Remove from heat.

Step 6: To assemble the tacos, spread a spoonful of lime crema onto each warmed tortilla. Top with a portion of the cabbage slaw and a few shrimp. Garnish with additional cilantro, sliced jalapeños, and a squeeze of fresh lime juice. Serve immediately.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the shrimp marinade.

Swap the shrimp for grilled fish or tofu to suit dietary preferences.

Use napa cabbage instead of green cabbage for a softer slaw texture.

Warm tortillas on a dry skillet or directly over a gas flame for a slight char and enhanced flavor.

Storage

Store any leftover slaw and cooked shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp briefly in a skillet or microwave before assembling tacos. The slaw is best served fresh but can be enjoyed cold or at room temperature. Tortillas should be stored wrapped in foil or plastic to stay soft.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely and pat dry before marinating to ensure they cook evenly and the seasoning sticks well.

How can I make this recipe dairy-free?

Replace the mayonnaise and Greek yogurt with dairy-free alternatives, such as avocado-based mayo and coconut yogurt, and use a dairy-free sour cream substitute in the lime crema.