Zesty shrimp wrapped in tortillas, topped with crisp slaw and fresh cilantro, bursting with bold flavors.
# Components:
→ Shrimp Marinade
01 - 450 grams raw shrimp, peeled and deveined
02 - 2 tablespoons freshly squeezed lime juice
03 - 2 teaspoons chili powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon salt
→ Taco Assembly
08 - 8 small flour tortillas
09 - 1 cup shredded green cabbage
10 - 1/3 cup thinly sliced red onion
11 - 1/3 cup sour cream
12 - 2 tablespoons freshly chopped cilantro
13 - 1 small avocado, sliced
14 - 1 lime, cut into wedges
# Method Steps:
01 - Combine shrimp, lime juice, chili powder, smoked paprika, ground cumin, olive oil, and salt in a bowl. Toss until shrimp are evenly coated. Cover and refrigerate for 15 minutes.
02 - Heat a large skillet over medium-high heat. Add marinated shrimp in a single layer and cook for 2–3 minutes per side until fully opaque and lightly charred. Transfer shrimp to a plate.
03 - Place tortillas on the skillet for 30 seconds on each side to warm and lightly toast.
04 - Fill each tortilla with cabbage, cooked shrimp, red onion, avocado slices, sour cream, and cilantro. Serve immediately with lime wedges.
