Spicy Garlic Shrimp Tacos with Cabbage Slaw
Deliciously spicy garlic shrimp served in warm tortillas topped with a refreshing cabbage slaw, perfect for taco night!
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Ingredients
Yields 4 servings
- (1 lb) shrimp, peeled and deveined
- (1) lime, juiced
- (3 tbsp) olive oil
- (4 cloves) garlic, minced
- (1 tsp) chili powder
- (1 tsp) paprika
- (1/2 tsp) cayenne pepper
- (1 tsp) salt
- (1/2 tsp) black pepper
- (8) small corn tortillas
- (2 cups) green cabbage, finely shredded
- (1/2) red onion, thinly sliced
- (1) carrot, grated
- (1/4 cups) fresh cilantro, chopped
- (2 tbsp) apple cider vinegar
- (1 tbsp) honey
- (1) avocado, sliced
Instructions
- 1
In a bowl, combine the (1 lb) shrimp with the juice of (1) lime, (2 tbsp) olive oil, (4 cloves) minced garlic, (1 tsp) chili powder, (1 tsp) paprika, (1/2 tsp) cayenne pepper, (1 tsp) salt, and (1/2 tsp) black pepper. Toss to coat and let marinate for at least 20 minutes.
- 2
While the shrimp marinates, prepare the cabbage slaw. In a large bowl, mix together (2 cups) shredded cabbage, (1 /2) sliced red onion, (1) grated carrot, and (1/4 cup) chopped cilantro.
- 3
In a small bowl, whisk together (2 tbsp) apple cider vinegar, (1 tbsp) honey, (1/2 tsp) salt, and (1/4 tsp) black pepper. Pour the dressing over the cabbage slaw and toss to coat. Set aside.
- 4
Heat a skillet over medium-high heat and add the remaining (1 tbsp) olive oil. Once hot, add the marinated shrimp and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.
- 5
While the shrimp cooks, warm the (8) corn tortillas in a separate skillet or microwave, until soft and pliable.
- 6
To assemble the tacos, place some of the cooked shrimp onto each tortilla, top with the cabbage slaw, and garnish with slices of (1) avocado.
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