Description
A speedy and flavorful taco dinner featuring grilled, spice-marinated shrimp paired with a crisp cabbage-carrot slaw, all assembled in warm tortillas—ready in just about 15 minutes.
Ingredients
1 pound shrimp, peeled and deveined
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt and black pepper, to taste
2 cups shredded green cabbage
1/2 cup grated carrots
2 green onions, thinly sliced
1/4 cup chopped cilantro
8 corn tortillas
Instructions
- In a bowl, whisk together lime juice, olive oil, garlic, cumin, smoked paprika, oregano, cayenne, salt, and pepper.
- Add shrimp and toss to coat. Let marinate while preheating the grill.
- Grill shrimp over high heat for 2–3 minutes per side until pink and opaque.
- In another bowl, mix cabbage, carrots, green onions, cilantro, lime juice, olive oil, salt, and pepper to make slaw.
- Warm corn tortillas on the grill or in a dry skillet.
- Assemble tacos with a layer of slaw and grilled shrimp. Serve immediately.
Notes
- Use flour tortillas for a softer taco.
- Top with jalapeños, cotija cheese, or avocado for added flavor.
- Add sour cream or crema for a creamy finish.
- Make slaw ahead for convenience; it stays crisp for hours.
- Sauté shrimp in a skillet if grill is unavailable.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 145mg
