Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) chili powder
  • 1/2 teaspoon (2.5ml) cumin
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 lime, juiced
  • 1/4 medium head green cabbage, thinly shredded
  • 1 carrot, shredded
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) lime juice
  • 1 tablespoon (15ml) chopped fresh cilantro (coriander)
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.6ml) black pepper
  • 8 small corn or flour tortillas
  • Optional Toppings: Avocado slices, salsa, hot sauce, sour cream, shredded cheese

Instructions:

  1. In a mixing bowl, combine shredded cabbage, carrot, mayonnaise, lime juice, cilantro, salt, and pepper. Mix well and set aside to allow flavors to meld.
  2. In a separate bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  3. Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Squeeze lime juice over the cooked shrimp.
  4. Warm the tortillas in a dry skillet, microwave, or oven, according to package instructions.
  5. Fill each tortilla with cooked shrimp, a generous spoonful of slaw, and any desired toppings.
  6. Enjoy your Speedy Shrimp Tacos!