Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) chili powder
  • 1/2 teaspoon (2.5ml) cumin
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1/4 teaspoon (1.25ml) smoked paprika
  • Salt and pepper to taste
  • 3 cups (approximately 225g) shredded cabbage mix (coleslaw mix)
  • 1/4 cup (60ml) finely chopped red onion
  • 1/4 cup (60ml) chopped fresh cilantro
  • 1 jalapeno, seeded and minced (optional)
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) lime juice
  • 2 tablespoons (30ml) sour cream or Greek yogurt
  • 1/4 teaspoon (1.25ml) garlic powder
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • Lime wedges, for serving
  • Optional Toppings: Avocado slices, crumbled queso fresco, hot sauce

Instructions:

  1. In a medium bowl, combine the shredded cabbage mix, red onion, cilantro, and jalapeno (if using).
  2. In a small bowl, whisk together the mayonnaise, lime juice, sour cream/yogurt, cilantro, garlic powder, salt, and pepper.
  3. Pour dressing over the slaw and toss to combine. Set aside. Taste and adjust seasoning as needed.
  4. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  5. Heat the 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.
  6. Warm the tortillas in a dry skillet, microwave, or oven according to package directions.
  7. Fill each tortilla with a portion of the slaw and the cooked shrimp.
  8. Garnish with lime wedges and optional toppings like avocado slices, queso fresco, and hot sauce. Serve immediately.