Description
Delicious and spicy shrimp tacos topped with fresh coleslaw and your favorite toppings!
Ingredients
Scale
- 1 lb large or jumbo sized shrimp
- 1 Tbsp hot honey (I use Mike’s hot honey)
- 1 Tbsp extra virgin olive oil
- 1 lime, juice of (~2 tablespoon lime juice)
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 cup shredded purple cabbage
- 1½ cup shredded carrots (~2 large carrots)
- ½ cup plain Greek yogurt
- 1 Tbsp olive oil mayonnaise (or your favorite mayo)
- 1 Tbsp apple cider vinegar
- 1 Tbsp hot honey (or regular honey)
- ½ Tbsp Dijon mustard
- 2 Tbsp lime juice (1 small lime)
- ½ tsp garlic powder
- ½ tsp kosher salt (more to taste)
- ¼ tsp black pepper
- tortilla (I use corn tortillas or Siete almond flour tortillas)
- toppings of choice (diced avocado, salsa verde, feta cheese, fresh cilantro or wedge of lime)
Instructions
- Prep shrimp: If using frozen shrimp, thaw first. Clean and devein your raw shrimp. Pat shrimp dry with paper towels.
- In a medium bowl, combine the deveined shrimp, olive oil, hot honey, lime juice, and spice mixture until each shrimp is coated. Let it marinate for about 10 minutes.
- If making these shrimp in the air fryer, spread them in an even layer in your air fryer basket. Air fry at 400°F (200°C) for 5-6 minutes, shaking the basket halfway through cooking. If cooking the shrimp in a skillet, heat a large skillet on medium-high heat and add a drizzle of oil. Add shrimp to the skillet in a single layer. Then cook each side of the shrimp for 2-3 minutes or until cooked through. You can tell when the shrimp is done when it turns opaque.
- While the shrimp is cooking, shred cabbage and carrots and set them aside. In a large bowl, add the dressing ingredients and whisk well to combine.
- Add the shredded cabbage and carrots on top of the dressing and then mix everything until the vegetables are well coated.
- Assemble the tacos by warming your tortillas and adding the coleslaw, shrimp, and your favorite toppings.
Notes
- For added flavor, feel free to experiment with different spices or sauces in the marinade.
- These tacos are best served fresh but can be stored in the refrigerator for a day if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling, Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 220mg