By Chef B. Boukim
Prep: 10 min · Cook: 10 min · Total: 20 min · Serves 4
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 12 small Corn tortillas
- 2 cups Shredded green cabbage
- 1 cup Shredded red cabbage
- 1 medium Carrot, julienned
- 1/4 cup Fresh cilantro, chopped
- 1/4 cup Mayonnaise
- 3 tbsp Lime juice
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Honey
- to taste Salt
- to taste Black pepper
- 4 Lime wedges, for serving
- to taste Hot sauce, for serving
Instructions
- In a small bowl, whisk together the mayonnaise, 1 tablespoon lime juice, and honey to make the slaw dressing. Set aside.
- In a large bowl, combine the green cabbage, red cabbage, julienned carrot, and chopped cilantro. Pour the dressing over the slaw and toss to coat. Refrigerate while you cook the shrimp.
- Pat the shrimp dry. Toss with the chili powder, cumin, smoked paprika, half the minced garlic, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the remaining garlic and cook for 30 seconds.
- Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Squeeze 2 tablespoons of lime juice over the shrimp in the last 30 seconds of cooking.
- Warm the corn tortillas on a griddle or directly over a gas flame for 20-30 seconds per side until pliable and slightly charred.
- Assemble the tacos: place a spoonful of slaw on each tortilla, top with 3-4 shrimp, and finish with a squeeze of lime and hot sauce if desired.
- Serve immediately while the shrimp are hot and the slaw is crisp.