Description
These shrimp tacos combine juicy, seasoned shrimp with a creamy cilantro lime sauce and crunchy cabbage slaw, all wrapped in warm corn tortillas. Quick and flavorful, they are perfect for a weeknight dinner or casual gathering.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1/2 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tsp honey
- 1 tsp hot sauce (adjust to taste)
Instructions
- In a bowl, toss the shrimp with olive oil, garlic powder, chili powder, cumin, salt, and black pepper.
- Heat a skillet or grill over medium-high heat. Cook the shrimp for 2-3 minutes on each side until opaque and cooked through.
- In a separate bowl, mix Greek yogurt, mayonnaise, lime juice, honey, hot sauce, and chopped cilantro to create the sauce.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by placing shredded cabbage on each tortilla, adding cooked shrimp, and drizzling with the creamy cilantro lime sauce.
- Garnish with additional cilantro and a squeeze of lime juice if desired.
Notes
- Add jalapeños or cayenne for extra spice.
- Try mango or pineapple in the slaw for a tropical twist.
- Use lettuce wraps instead of tortillas for a low-carb option.
- Store shrimp and sauce separately for best texture when reheated.
- Use dairy-free yogurt and mayo for a dairy-free version.
Nutrition
- Serving Size: 2 tacos
- Calories: 310
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg
