Ingredients:

  • 1 lb Raw Shrimp, peeled and deveined
  • 2 Tbsp Olive Oil
  • 2 cloves Garlic, minced finely
  • 1 tsp Smoked Paprika
  • ½ tsp Chili Powder
  • ¼ tsp Ground Cumin
  • Juice of 1 Lime
  • Pinch of salt and black pepper
  • 2 cups Shredded Cabbage Mix
  • ½ Red Bell Pepper, thinly sliced
  • ¼ cup Fresh Cilantro, roughly chopped
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Lime Juice (for slaw)
  • 1 tsp Honey or Maple Syrup
  • 8 Small Corn or Flour Tortillas
  • Optional Toppings: Avocado slices, cotija cheese

Instructions:

  1. Prepare the Slaw: In a medium bowl, whisk together the mayonnaise, 1 Tbsp lime juice, honey/syrup, and salt until smooth. Fold in the cabbage, red pepper, and cilantro. Set aside.
  2. Marinate the Shrimp: In a separate bowl, toss the raw shrimp with olive oil, minced garlic, smoked paprika, chili powder, cumin, the remaining lime juice, salt, and pepper. Ensure all shrimp are evenly coated.
  3. Warm the Tortillas: Heat a dry skillet over medium heat. Warm tortillas one by one for about 30 seconds per side until soft and pliable. Stack them and wrap them in a clean tea towel to keep them warm.
  4. Cook the Shrimp: Add the marinated shrimp to the hot skillet in a single layer. Cook for 2–3 minutes per side until they curl into a C-shape and turn opaque pink. Do not overcook.
  5. Assemble: Spoon a generous amount of the cooked shrimp into the centre of each warm tortilla. Top with a spoonful of the zesty slaw.
  6. Serve Immediately: Garnish with desired toppings like avocado slices and serve piping hot.