Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup lime juice (about 2 limes)
  • 1 tablespoon honey
  • 1/4 cup fresh cilantro, chopped
  • 8 small corn or flour tortillas
  • Extra lime wedges, for garnish
  • Avocado slices (optional)

Instructions:

  1. In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the shrimp and toss to coat. Let marinate for 15 minutes.
  2. In another bowl, mix cabbage, carrots, lime juice, honey, cilantro, and salt. Toss to combine and let sit to meld flavors while the shrimp cooks.
  3. Heat a skillet over medium-high heat. Add marinated shrimp and cook for 3-4 minutes, or until opaque and slightly charred, flipping halfway through.
  4. In the same skillet, warm tortillas for about 30 seconds on each side.
  5. Place a generous portion of shrimp onto each tortilla, top with lime slaw, and garnish with lime wedges and avocado if desired.