For the Shrimp: 1 lb large shrimp, peeled and deveined 1 tbsp olive oil 1 tsp chili powder 1/2 tsp paprika 1/2 tsp cumin 1/4 tsp garlic powder Salt and pepper, to taste Juice of 1/2 lime For the Mango Slaw: 1 cup shredded red cabbage 1 ripe mango, diced 1/4 cup finely chopped red onion 1/4 cup chopped fresh cilantro Juice of 1 lime Salt, to taste For the Cilantro-Lime Sauce: 1/2 cup sour cream or Greek yogurt 1/4 cup mayonnaise 1 clove garlic, minced 1/4 cup fresh cilantro Juice of 1 lime Salt and pepper, to taste To Serve: 8 small corn or flour tortillas, warmed Extra cilantro, chopped (optional)
Instructions:
In a bowl, toss the shrimp with olive oil, chili powder, paprika, cumin, garlic powder, salt, pepper, and lime juice. Let marinate for 10–15 minutes. In another bowl, combine shredded cabbage, diced mango, red onion, cilantro, lime juice, and a pinch of salt. Toss to coat and refrigerate until ready to assemble. To make the sauce, blend sour cream, mayonnaise, garlic, cilantro, lime juice, salt, and pepper until smooth. Refrigerate until serving. Heat a skillet or grill pan over medium-high heat. Cook the shrimp for 2–3 minutes per side, until opaque and slightly charred. Remove from heat. Warm the tortillas in a dry skillet or wrap in foil and heat in the oven. To assemble, layer a handful of mango slaw into each tortilla, top with warm shrimp, and drizzle with cilantro-lime sauce. Garnish with extra cilantro if desired.
Decoration Tips:
– Char the tortillas lightly over a gas flame or dry pan for added visual texture and flavor. – Use a piping bag or small spoon to drizzle the sauce neatly over the tacos in a zigzag pattern. – Stack the tacos in a slightly overlapping fan shape for a restaurant-style presentation on a large white plate. – Add a few lime wedges and a sprinkle of flaky salt to the serving plate for a polished touch. – Keep the slaw vibrant by adding the mango and lime just before serving to prevent sogginess. #shrimp #shrimptacos #seafood #tacos
