Description
Delicious shrimp tacos topped with a refreshing cabbage slaw and a drizzle of spicy Sriracha sauce.
Ingredients
Scale
- 1 lb large fresh shrimp, peeled and deveined
- 8 corn or flour tortillas
- 1 cup green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 2 tbsp freshly squeezed lime juice
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp salt
- 2 tbsp olive oil
- ¼ cup mayonnaise or Greek yogurt
- 1 tbsp Sriracha sauce
Instructions
- Rinse shrimp under cold water and pat dry.
- In a bowl, toss shrimp with chili powder, cumin, garlic powder, and salt until evenly coated.
- Heat olive oil in a skillet over medium-high heat. Cook the seasoned shrimp for 2–3 minutes on each side until pink and opaque.
- In another bowl, mix shredded green and red cabbage with lime juice and salt.
- In a small bowl, combine mayonnaise and Sriracha until smooth.
- Warm tortillas in a skillet or microwave. Layer cabbage slaw on each tortilla followed by sautéed shrimp. Drizzle with sauce before serving.
Notes
- For a healthier version, substitute mayonnaise with Greek yogurt.
- Add extra lime juice for more zing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg