My Shrimp Tacos with Slaw

Ingredients

• 🦐400 g shrimp, peeled and deveined
• 🥬½ red cabbage, shredded
• 🥕1 carrot, grated
• 🌿½ cup fresh cilantro, chopped
• 🍋2 limes
• 🫒2 tbsp olive oil
• 🌶️1 tsp chili powder
• 🍚½ tsp cumin
• 🧄½ tsp garlic powder
• 🧂 salt and black pepper, to taste
• 🌮8 small corn tortillas
• 🍦¼ cup Greek yogurt

Method

1. 1Prepare the slaw: In a medium bowl, combine shredded red cabbage, grated carrot, and half of the chopped cilantro. Squeeze the juice of one lime over the vegetables, season with a pinch of salt and pepper, and toss to combine. Set aside.
2. 2Marinate the shrimp: In another bowl, toss the shrimp with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, and a squeeze of juice from half a lime. Season with salt and pepper. Let sit for 5 minutes.
3. 3Cook the shrimp: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
4. 4Warm the tortillas: While the shrimp cooks, warm the corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, in the microwave, or wrapped in foil in the oven.
5. 5Assemble the tacos: Divide the warm tortillas among plates. Spoon the cooked shrimp into each tortilla.
6. 6Finish with toppings: Top the shrimp with a generous helping of the prepared slaw. Dollop a small spoonful of Greek yogurt over the slaw and garnish with the remaining fresh cilantro. Serve immediately with extra lime wedges.