Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) chili powder
  • ½ teaspoon (2.5g) ground cumin
  • ½ teaspoon (2.5g) smoked paprika
  • ¼ teaspoon (1g) garlic powder
  • Salt and freshly ground black pepper to taste
  • 4 cups (400g) shredded cabbage
  • 1 cup (100g) shredded carrots
  • ½ cup (50g) chopped red onion
  • ½ cup (120ml) mayonnaise
  • ¼ cup (60ml) sour cream
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 tablespoon (15ml) honey or agave nectar
  • 1 teaspoon (5ml) Dijon mustard
  • Salt and freshly ground black pepper to taste
  • ¼ cup chopped cilantro (optional)
  • 8 small corn or flour tortillas
  • Lime wedges, for serving
  • Hot sauce, for serving
  • Optional toppings: avocado slices, pickled onions

Instructions:

  1. Toss shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Ensure shrimp are evenly coated.
  2. Heat skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Avoid overcooking!
  3. In a large mixing bowl, combine cabbage, carrots, and red onion.
  4. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, honey, Dijon mustard, salt, and pepper.
  5. Pour dressing over the cabbage mixture and toss well to combine. Stir in cilantro, if using.
  6. Warm tortillas on a grill pan or comal until pliable and slightly charred. Alternatively, wrap in foil and warm in a low oven.
  7. Fill each tortilla with cooked shrimp and top with a generous amount of creamy lime slaw.
  8. Garnish with lime wedges and hot sauce, if desired. Serve immediately.