Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 cups (approx. 400g) shredded cabbage mix (coleslaw mix)
  • ¼ cup (60ml) mayonnaise
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 tablespoon (15ml) chopped fresh cilantro
  • 1 green onion, thinly sliced
  • Salt and black pepper to taste
  • 12 small corn or flour tortillas
  • Optional toppings: avocado slices, hot sauce (like Cholula or Tapatio), pickled onions, crumbled cotija cheese, lime wedges

Instructions:

  1. In a mixing bowl, combine shredded cabbage mix, mayonnaise, lime juice, cilantro, green onion, salt, and pepper. Mix well and set aside to let the flavors meld.
  2. In a separate bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Ensure the shrimp are evenly coated.
  3. Heat the large skillet over medium-high heat. Add the seasoned shrimp in a single layer (work in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, or until pink and cooked through. Don't overcook! They should still be juicy.
  4. While the shrimp is cooking, warm the tortillas according to package directions. You can char them lightly on a gas stovetop or warm them in a skillet or microwave.
  5. Fill each warm tortilla with a portion of the cooked shrimp and zesty slaw.
  6. Top with desired toppings like avocado, hot sauce, pickled onions, cotija cheese, and a squeeze of lime.
  7. Serve Immediately: Enjoy your Speedy Shrimp Tacos!