Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw
, 20 min, 4 (2 small tacos each)
Charred shrimp seasoned with chili and cumin, served in tortillas with garlicky cilantro-lime slaw, avocado, and crema.
| prepPat shrimp dry with paper towels | |||
| 60 ml oil | Blend sauce until mostly smooth | Toss cabbage with some sauce | Assemble: avocado, slaw, shrimp, cheese, lime & sauce |
| 30 g chopped green onions | |||
| 15 g cilantro leaves | |||
| 2 cloves garlic | |||
| 1/2 teaspoon salt | |||
| juice of 2 limes | |||
| 120 ml sour cream or full-fat Greek yogurt | |||
| 60 ml water (if needed, to thin sauce) | |||
| 2–3 cups / 150–225 g shredded green cabbage | |||
| 2 teaspoons chili powder | Coat shrimp with spice mix | Sauté shrimp 5–8 min until cooked through | |
| 2 teaspoons cumin | |||
| 1/2 teaspoon onion powder | |||
| 1/2 teaspoon garlic powder | |||
| 1/4 teaspoon cayenne pepper (more or less to taste) | |||
| 1 teaspoon coarse sea salt | |||
| 450 g large shrimp, peeled, deveined, tails removed | |||
| 8 small tortillas (corn or flour) | |||
| 2 avocados | |||
| 30 g Cotija cheese | |||
| lime wedges for serving | |||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.