Smoky Shrimp Tacos with Creamy Slaw
A little spice, a little sweet. The perfect blend of fresh and bold flavors.
Ingredients
For the Slaw:
- 1/3 of a small head of cabbage shredded or chopped thinly
- ½ bunch cilantro bottom of stems removed and chopped thinly
- 3 Tablespoons mayo I like to use kewpie mayo here but any kind works
- 1 Tablespoon honey
- Juice from ½ - 1 lime
- Salt and pepper to taste
For the Shrimp:
- 1.5 lb shrimp peeled and deveined
- 1 Tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons avocado oil or other neutral oil for cooking
For the Tacos (Use some or all of these to build the best tacos!):
- Tortillas – flour or corn preferably charred
- Cotija cheese crumbled
- Freshly diced pineapple
- Lime wedges
- Salsas
- Sliced avocados
- Finely chopped onions and cilantro
Instructions
- Start with the slaw. Add the shredded cabbage and chopped cilantro to a bowl. In a smaller bowl, combine the mayo, honey, lime juice, salt and pepper and mix well. Add that dressing to the cabbage and cilantro. Mix till all the veggies are evenly coated and set aside.
- Next, work on the shrimp. Make sure they’re patted dry well so they develop a nice sear while cooking. Add the cleaned shrimp to a bowl along with all the seasonings. Mix well. Heat a large skillet with avocado oil to medium high. Cook the shrimp in batches making sure there is room for the shrimp to sear instead of steam. Leave the shrimp undisturbed for about 2 minutes (depending on the size) or until halfway cooked. Flip once more and cook an additional 1-2 minutes until fully cooked through. Remove to a plate.
- To assemble the tacos, char up your tortillas, add a bit of the slaw at the bottom, top with the shrimp and all other toppings you want! I love using a little of each of the toppings listed. The pineapple especially goes well with the smoky shrimp! Enjoy!