Ingredients
Method
Marinate the Shrimp
- In a large bowl, whisk together the olive oil, chili powder, cumin, garlic powder, smoked paprika, cayenne pepper (if using), lime zest, lime juice, salt, and pepper.
- Add the shrimp to the bowl and toss to coat.
- Let the shrimp marinate for 10-15 minutes while you prepare the slaw.
Make the Cabbage Slaw
- In a separate bowl, combine the thinly sliced cabbage, shredded carrots (if using), and chopped cilantro.
- In a small bowl, whisk together the olive oil, lime juice, honey (or agave), salt, and pepper.
- Pour the dressing over the slaw and toss to combine.
- Set aside to let the flavors meld.
Grill the Shrimp
- Preheat your grill or grill pan over medium-high heat.
- Thread the shrimp onto skewers or place them directly on the grill.
- Grill the shrimp for 2-3 minutes per side, or until they are pink, opaque, and have a nice char.
- Remove the shrimp from the grill and set aside.
Warm the Tortillas
- While the shrimp are grilling, warm the tortillas on the grill for about 30 seconds per side, or until they’re soft and slightly charred.
Assemble the Tacos
- To assemble, place a few shrimp in each tortilla.
- Top with a generous amount of cabbage slaw, and garnish with fresh cilantro.
- Add any optional toppings like avocado, cheese, or a drizzle of sauce.
- Serve with lime wedges for an extra squeeze of freshness.
Notes
Nutritional Information (Per Taco):
- Calories: 180-220
- Carbohydrates: 18g
- Protein: 14g
- Fat: 9g
- Saturated Fat: 2g
- Sodium: 300mg
- Fiber: 3g
- Sugar: 2g
Notes/Advice:
- Additions/Subtractions:
- If you don’t have a grill, you can cook the shrimp in a hot skillet with a little oil. Cook for 2-3 minutes per side until they’re pink and cooked through.
- Adjust the seasoning to your taste—add more cayenne for heat or extra lime juice for brightness.
- For a crispy texture, lightly fry the tortillas before assembling the tacos.