Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (28g) taco seasoning (store-bought or homemade)
  • 1 lime, juiced
  • Pinch of cayenne pepper (optional, for extra kick)
  • Salt and black pepper to taste
  • 4 cups (400g) shredded green cabbage
  • 1 cup (100g) shredded red cabbage
  • 1/2 cup (50g) shredded carrots
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) lime juice
  • 1 tablespoon (15ml) apple cider vinegar
  • 1/2 teaspoon sugar
  • Salt and pepper to taste
  • 1/4 cup (packed) cilantro leaves, roughly chopped
  • 8-12 small corn or flour tortillas (6-inch)
  • Lime wedges, for serving
  • Optional toppings: avocado slices, crumbled queso fresco, hot sauce

Instructions:

  1. In a bowl, toss shrimp with olive oil, taco seasoning, lime juice, cayenne pepper (if using), salt, and pepper. Ensure shrimp are evenly coated.
  2. In a separate large bowl, combine shredded cabbage, carrots, and cilantro.
  3. In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, and sugar. Season with salt and pepper.
  4. Pour dressing over the cabbage mixture and toss gently to combine. Set aside.
  5. Heat skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Don't overcrowd the pan – cook in batches if necessary.
  6. Warm tortillas according to package instructions (microwave, dry skillet, or oven).
  7. Fill each tortilla with a portion of cooked shrimp and top with zesty slaw.
  8. Serve immediately with lime wedges and any desired toppings.