Quick Shrimp Tacos with Crunchy Slaw -

- 1 pound of shrimp, peeled and deveined - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon garlic powder - Salt and pepper, to taste - 2 cups green cabbage, thinly sliced - 1 cup carrots, grated - 1 red bell pepper, thinly sliced - 1/2 cup fresh cilantro, chopped - 1/4 cup apple cider vinegar - 2 tablespoons honey or agave syrup - 8 small corn tortillas - Lime wedges, for serving

Quick Shrimp Tacos with Crunchy Slaw

Enjoy a burst of flavor with these shrimp tacos topped with crunchy slaw. This vibrant dish combines succulent shrimp and fresh vegetables for a satisfying yet light meal. Perfect for weeknight dinners or gatherings, the recipe is easy to follow and packed with nutritious ingredients. Each bite offers a delightful balance of textures and tastes, making it a favorite among seafood lovers. Discover the joy of cooking with this delicious and healthy taco recipe that everyone will love!

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Ingredients

For the Shrimp:

1 lb (450g) medium shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon cumin

Salt and pepper to taste

Juice of 1 lime

For the Crunchy Slaw:

2 cups green cabbage, finely shredded

1 cup carrots, grated

1/2 cup red bell pepper, thinly sliced

1/4 cup fresh cilantro, chopped

1 tablespoon apple cider vinegar

1 tablespoon honey or agave syrup

Salt and pepper to taste

For Assembly:

8 small corn tortillas

Lime wedges for serving

Hot sauce (optional)

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Instructions

Prepare the Slaw:

- In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced red bell pepper, and chopped cilantro.

- In a small bowl, whisk together the apple cider vinegar, honey (or agave syrup), salt, and pepper until well combined.

- Pour the dressing over the slaw mixture and toss until all the veggies are evenly coated. Set aside to let the flavors meld.

Cook the Shrimp:

- In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until they are evenly coated.

- Heat a non-stick skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes on one side until they turn pink and opaque, then flip and cook for an additional 1-2 minutes until fully cooked through.

- Squeeze lime juice over the shrimp just before removing from heat.

Warm the Tortillas:

- In a separate skillet or directly over an open flame, warm the corn tortillas for about 30 seconds on each side, or until pliable and slightly toasted.

Assemble the Tacos:

- Place a generous amount of crunchy slaw on each tortilla, followed by a portion of the sautéed shrimp.

- Garnish with extra lime wedges and hot sauce if desired.

Serve:

- Serve the shrimp tacos immediately, allowing everyone to add their favorite toppings.

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Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4