Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) chili powder
  • 1/2 tsp (2.5ml) cumin
  • 1/4 tsp (1.25ml) garlic powder
  • 1/4 tsp (1.25ml) onion powder
  • Salt and black pepper to taste
  • Lime wedges, for serving
  • 4 cups (about 320g) shredded cabbage
  • 1 cup (about 80g) shredded carrots
  • 1/4 cup (60ml) mayonnaise
  • 2 tbsp (30ml) lime juice
  • 1 tbsp (15ml) chopped cilantro
  • 1/2 tsp (2.5ml) sriracha
  • Salt and black pepper to taste
  • 1/2 cup (120ml) sour cream
  • 2 tbsp (30ml) lime juice
  • 1 tbsp (15ml) water
  • 1/4 tsp (1.25ml) garlic powder
  • Salt to taste
  • 12 small corn tortillas
  • Optional toppings: avocado slices, pickled onions, crumbled cotija cheese

Instructions:

  1. In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  2. In a medium bowl, combine shredded cabbage, carrots, mayonnaise, lime juice, cilantro, sriracha, salt, and pepper. Mix well and refrigerate.
  3. In a small bowl, whisk together sour cream, lime juice, water (if using), garlic powder, and salt. Set aside or refrigerate.
  4. Heat a skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque.
  5. Warm the tortillas in a dry skillet, microwave, or oven until pliable.
  6. Fill each tortilla with shrimp, spicy slaw, lime crema, and any optional toppings. Serve immediately with lime wedges.