- Prep time
- 10 minutes PT10M
- Cook time
- 3–5 minutes PT5M
- 6 servings
Balance out the heat of these spicy shrimp tacos with a crisp, refreshing slaw and a squeeze of lime to top it off.
- ½ teaspoon salt
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne
- ½ teaspoon ground cumin
- 8 ounces shrimp (31-35 ct.), peeled and deveined
- ¼ head green cabbage
- ¼ head red cabbage
- 1 jalapeño, split, seeded and sliced thin
- ½ teaspoon sugar
- 2 limes
- 1 tablespoon vegetable oil
- 6 corn tortillas (3-inch diameter)
Combine the salt, coriander, cayenne and cumin. Toss the shrimp in the spice mix. Set aside.
Shred the red and green cabbage and mix with the jalapeño, sugar and juice from 1 lime. Cut the other lime into wedges and set aside.
Heat a sauté pan on medium-high heat. Add the vegetable oil and sauté the shrimp until just cooked through, approximately 1–2 minutes. Heat an additional sauté pan or skillet on high heat. Quickly heat the tortillas on both sides until they start to brown slightly.
Top tortillas with the cabbage mix and shrimp. Serve with lime wedges and your favorite hot sauce.