Shrimp Tacos with Cabbage Slaw
Deliciously quick shrimp tacos topped with a crunchy cabbage slaw, perfect for a taste of Mexican-inspired dining at home.
10 min
Prep
10 min
Cook
4
Serves
380
Calories
Macros · per serving
25g protein
28g carbs
16g fat
Ingredients
For 4 servings
- 500 grams shrimp
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon chile powder
- 1 lime
- 8 corn tortillas
- 200 grams green cabbage
- 1 carrot
- 0.5 red onion
- 0.5 bunch cilantro
- 2 tablespoons mayonnaise
- salt — to taste
- pepper — to taste
Instructions
- 1
Peel and devein the shrimp. Mince the garlic and set aside.
- 2
In a bowl, combine shrimp, olive oil, minced garlic, chile powder, and the juice of half a lime. Toss to coat and let it marinate while preparing other ingredients.
- 3
Thinly slice the cabbage and carrot. Finely chop the red onion and cilantro leaves.
- 4
In a mixing bowl, combine cabbage, carrot, red onion, cilantro, mayonnaise, the juice of the remaining lime half, salt, and pepper. Toss until well mixed; set aside.
- 5
Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through.
- 6
Warm the corn tortillas in a separate pan or microwave.
- 7
Assemble the tacos by placing cooked shrimp in the tortillas and topping with the cabbage slaw. Serve immediately.
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