Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups (approximately 300g) shredded cabbage (green or red)
  • 1 cup (approximately 70g) shredded carrots
  • ¼ cup (60g) mayonnaise
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 tablespoon (15ml) chopped fresh cilantro (coriander)
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 12 small corn or flour tortillas
  • Optional Toppings: Sliced avocado, hot sauce (like Tabasco or sriracha), crumbled cotija cheese (or feta as a substitute), lime wedges

Instructions:

  1. In a bowl, combine all the marinade ingredients. Add shrimp and toss to coat. Let it sit for at least 15 minutes (or up to 30 minutes in the fridge).
  2. In a large bowl, whisk together mayonnaise, lime juice, cilantro, sugar, salt, and pepper. Add cabbage and carrots. Toss to combine.
  3. Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, until pink and opaque. Don't overcook them, or they'll be rubbery – nobody wants that!
  4. Warm tortillas according to package directions (microwave, dry skillet, or oven).
  5. Fill each tortilla with cooked shrimp and creamy taco slaw.
  6. Add any desired toppings, such as avocado, hot sauce, and a squeeze of lime. Serve immediately with your favourite side dishes.