Spicy Firecracker Shrimp Tacos
Ingredients:
For the Shrimp:
1 lb (450g) large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (adjust to heat preference)
Salt and pepper to taste
For the Slaw:
2 cups shredded cabbage (green and purple mix)
1/2 cup shredded carrots
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
1 tablespoon lime juice
1 teaspoon honey or agave syrup
Salt and pepper to taste
For Assembly:
6 small corn or flour tortillas
Lime wedges (optional, for serving)
Extra chopped cilantro for garnish
Instructions:
Prepare the Shrimp:
In a bowl, toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, cayenne pepper, salt, and pepper until evenly coated.
Cook the Shrimp:
Heat a skillet over medium-high heat.
Add the shrimp and cook for 2-3 minutes on each side or until shrimp are pink and slightly charred. Remove from heat.
Make the Slaw:
In a separate bowl, mix shredded cabbage, carrots, and cilantro.
In a small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper.
Pour dressing over the cabbage mixture and toss until well coated.
Assemble the Tacos:
Warm tortillas in a dry skillet or microwave.
Fill each tortilla with a generous spoonful of slaw, then top with cooked shrimp.
Garnish with extra cilantro and serve with lime wedges if desired.
Tips:
For extra spice, drizzle some sriracha or hot sauce over the tacos.
Add avocado slices for creaminess.
These tacos pair well with a cold beer or margarita.