Ingredients:

  • 1 Tbsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder (Ancho/Mild)
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Sea Salt (for rub)
  • 1/2 tsp Black Pepper (for rub)
  • 3 cups Green Cabbage, finely shredded
  • 1/4 cup Red Onion, thinly sliced
  • 1/2 cup Fresh Cilantro, chopped
  • 1/4 cup Mayonnaise or Greek yogurt
  • 2 Tbsp Lime Juice, freshly squeezed
  • 1/2 tsp Granulated Sugar or Honey
  • Salt and Pepper, to taste (for slaw)
  • 1 lb Large Raw Shrimp (or Prawns), peeled, deveined, tail off
  • 2 Tbsp Olive Oil or Canola Oil
  • 10 Corn or Flour Tortillas (6-inch)
  • Cotija Cheese (optional garnish)
  • Hot Sauce (optional garnish)
  • Extra Lime Wedges (optional garnish)

Instructions:

  1. Prepare the Slaw: In a medium bowl, whisk together the mayonnaise (or yogurt), lime juice, sugar/honey, and a pinch of salt and pepper until smooth.
  2. Mix and Rest: Add the shredded cabbage, red onion, and chopped cilantro to the dressing. Toss thoroughly to coat. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
  3. Season the Shrimp: Pat the peeled shrimp completely dry using kitchen paper. In a small bowl, combine the smoked paprika, cumin, chili powder, oregano, cayenne pepper, salt, and black pepper. Toss the dried shrimp with the spice rub until every piece is fully coated.
  4. Cook the Shrimp: Heat the oil in a large skillet (preferably cast iron) over medium-high heat until shimmering. Add the seasoned shrimp to the hot pan in a single layer (cook in batches if needed).
  5. Sear: Cook the shrimp for 2–3 minutes per side, turning once, until opaque, pink throughout, and a dark crust has formed. Remove immediately and set aside.
  6. Assemble: Warm the tortillas using your preferred method (skillet, microwave, or gas flame). Place 2–3 pieces of shrimp on each warm tortilla. Top generously with the Cilantro-Lime Slaw, sprinkle with optional cotija cheese and hot sauce, and finish with a fresh lime squeeze. Serve immediately.