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- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - Spices: chili powder, cumin, smoked paprika, garlic powder - Salt and pepper to taste - 8 small corn tortillas - 1 cup red cabbage, thinly sliced - 1 cup green cabbage, thinly sliced - 1 carrot, julienned - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - 1 tablespoon honey - 1 avocado, sliced - Lime wedges for serving The main ingredients give the dish its bold flavor. The shrimp are the star, bringing sweetness and a nice texture. I love using a mix of spices like chili powder and cumin. They add warmth and depth to the dish. Next, we have the tacos and slaw components. The corn tortillas are soft and perfect for holding the shrimp and slaw. The red and green cabbage add crunch. The carrot gives a bit of sweetness, while cilantro brings freshness. A squeeze of lime juice brightens everything up. Honey adds a touch of sweetness to the slaw. You can find the complete instructions in the Full Recipe section. This dish is quick and easy, making it perfect for busy nights. Each ingredient plays a role in making these tacos both tasty and satisfying. First, I take a mixing bowl and add the shrimp. I drizzle in the olive oil and sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. I make sure to toss the shrimp well so they get coated evenly with the spices. Next, I heat a large skillet over medium-high heat. Once the skillet is hot, I add the shrimp in a single layer. I cook them for about 2-3 minutes on each side until they turn pink and opaque. This quick cooking makes the shrimp tender and full of flavor. While the shrimp cooks, I prepare the slaw. I grab another bowl and mix the red cabbage, green cabbage, carrot, cilantro, lime juice, and honey. I toss everything together until well combined. This slaw adds a crunchy texture and a fresh taste. After mixing, I taste the slaw and adjust the seasoning with a bit more salt if needed. The balance of flavors is key for a delicious taco. Now it’s time to assemble the tacos. I warm the corn tortillas in another skillet or microwave until they are soft and pliable. Once warmed, I place a generous amount of slaw on each tortilla. Then, I top the slaw with a few pieces of shrimp and a slice of creamy avocado. This combination of textures and flavors makes each bite amazing. I serve the tacos with lime wedges on the side for a zesty finish. For the complete recipe, check the Full Recipe section. Use fresh shrimp for best flavor. Fresh shrimp tastes sweet and tender. Always choose shrimp that smells clean and ocean-like. Do not overcrowd the skillet. This lets each shrimp cook evenly. If the skillet is too full, the shrimp will steam instead of sear. Cook in batches if needed. Each side takes just 2-3 minutes. Add jalapeños for heat. They give the slaw a nice kick. You can slice them thin or dice them small. Incorporate additional veggies like bell peppers. They add color and crunch to the slaw. Try using different colors of bell peppers for a fun look. Warm tortillas to make them pliable. You can do this in a skillet or microwave. Just heat them for a few seconds. Always keep them covered with a cloth to stay warm. How to store leftover tortillas? Place them in a sealed bag or container. They keep well in the fridge for a few days. You can also freeze them for longer storage. {{image_2}} You can change the protein in this dish. Instead of shrimp, try fish or chicken. Both options work well with the spices. For a vegetarian choice, use jackfruit or tofu. Jackfruit adds a nice texture, while tofu absorbs flavors well. Slaw can be fun to change. For a twist, make an Asian-inspired slaw. Use sesame dressing to bring new flavors. You can also create a creamy slaw. Just mix mayonnaise or yogurt with your slaw ingredients for a rich taste. Spice level can change the whole dish. Use different peppers to adjust the heat. If you like it milder, go for bell peppers. To brighten flavors, experiment with citrus. Lemon or orange juice can add a fresh zing to both shrimp and slaw. You can find the full recipe for Spicy Shrimp Tacos with Slaw above to get started! To keep your shrimp tacos fresh, store the shrimp and slaw separately. This way, the slaw stays crunchy while the shrimp maintains its texture. Use airtight containers for both. When you want to eat them, reheat the shrimp in a skillet over medium heat. This warms them without making them rubbery. You can enjoy the slaw cold or at room temperature. Can you freeze shrimp tacos? Yes, but it's best to freeze the shrimp only. Cooked shrimp can freeze well for up to three months. For the slaw, avoid freezing it because the cabbage will become mushy. If you want to freeze slaw ingredients, chop the veggies and store them in a freezer bag. Just remember to use them within a month. How long do prepared tacos last in the fridge? You can keep them for about two days. After that, the flavor and texture decline. Signs of spoilage include a sour smell and slimy shrimp. If you notice these signs, it’s best to throw them away. For a flavorful meal that lasts, always store your tacos properly. For the complete details, check the Full Recipe. You can serve spicy shrimp tacos with many tasty sides and drinks. Here are some ideas: - Sides: - Mexican rice - Black beans - Grilled corn on the cob - Chips and salsa - Drinks: - Fresh limeade - Light beer - Sparkling water with lime These pairings enhance the taco experience and add variety to your meal. Yes, you can prepare some parts ahead of time. Here are my tips: - Shrimp: Cook shrimp and store in the fridge for up to two days. - Slaw: Make the slaw a day in advance. Keep it in a sealed container. - Tortillas: Warm them before serving for best taste. This way, you save time and enjoy a quick meal later. Reheating shrimp tacos is easy if you follow these steps: - Microwave: Place tacos on a plate, cover with a damp paper towel, and heat for 30 seconds. - Skillet: Heat a skillet over medium heat. Warm tacos for about 1-2 minutes on each side. Both methods keep the shrimp and slaw tasty. Yes, this recipe can be gluten-free. Here’s what you need to know: - Tortillas: Use corn tortillas, which are usually gluten-free. - Alternatives: If you need more options, look for gluten-free tortillas at the store. You can enjoy these tacos without worry if you follow these tips. This Spicy Shrimp Tacos with Slaw recipe is quick and fun to make. Here’s what you need to create this tasty dish and how to do it. - 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 8 small corn tortillas - 1 cup red cabbage, thinly sliced - 1 cup green cabbage, thinly sliced - 1 carrot, julienned - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - 1 tablespoon honey - 1 avocado, sliced - Lime wedges for serving 1. In a mixing bowl, combine the shrimp with olive oil and spices. Toss well to coat the shrimp evenly. 2. Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove them from heat and set aside. 3. For the slaw, mix the red cabbage, green cabbage, carrot, cilantro, lime juice, and honey in a separate bowl. Toss well and adjust seasoning with salt if needed. 4. Warm the corn tortillas in another skillet or microwave until they are pliable. 5. To assemble the tacos, place a portion of the slaw on each tortilla. Add a few shrimp and a slice of avocado. 6. Serve with lime wedges for squeezing over the tacos before eating. This recipe brings together bold flavors and fresh ingredients. It's easy and perfect for any night! These spicy shrimp tacos are fun and easy to make. You learned how to prepare shrimp, slaw, and warm tortillas. I shared tips for perfecting flavors and suggested tasty variations. You can easily store leftovers or freeze ingredients for later. Remember, you can swap shrimp for other proteins or add more veggies to the slaw. This recipe lets you be creative while enjoying great food. Enjoy making your tacos and experimenting with flavors!

Spicy Shrimp Tacos with Slaw

Spicy shrimp tacos with slaw are the perfect blend of vibrant flavors and textures! In just 30 minutes, you can whip up these delicious tacos using fresh shrimp, crunchy slaw, and warm corn tortillas. This easy recipe is a crowd-pleaser for any occasion. Ready to spice up your taco nights? Click through to discover the full recipe and impress your friends and family with this tasty treat!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

8 small corn tortillas

1 cup red cabbage, thinly sliced

1 cup green cabbage, thinly sliced

1 carrot, julienned

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 tablespoon honey

1 avocado, sliced

Lime wedges for serving

Instructions
 

In a mixing bowl, combine the shrimp, olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss to coat the shrimp evenly with the spice mixture.

    Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.

      In a separate bowl, prepare the slaw by combining the red cabbage, green cabbage, carrot, cilantro, lime juice, and honey. Toss well to combine and adjust seasoning with salt if needed.

        Warm the corn tortillas in another skillet or microwave until pliable.

          To assemble the tacos, place a generous portion of the slaw on each tortilla, followed by a few shrimp and a slice of avocado.

            Serve with lime wedges for squeezing over the tacos just before eating.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4