Description
These wild-caught shrimp tacos are packed with flavor thanks to a smoky shrimp seasoning, crunchy cabbage slaw, and a tangy Greek yogurt sauce. All served on homemade sourdough tortillas for the ultimate clean and delicious taco night!
Ingredients
For the Slaw:
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2 cups shredded organic purple cabbage
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1/2 cup shredded carrots
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1/3 cup pickled red onions
For the Greek Yogurt Sauce:
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1/2 cup Greek yogurt
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1 tablespoon honey
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1 teaspoon smoked paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon chili powder
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Juice of 1/2 lemon
For the Shrimp:
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1 lb wild-caught shrimp, peeled, deveined, and defrosted
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1/2 teaspoon chili powder
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1/2 teaspoon cumin
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1/2 teaspoon sea salt
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1/2 teaspoon black pepper
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1 tablespoon ghee or olive oil
For Serving:
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Chopped fresh cilantro (optional)
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Crumbled queso fresco (optional)
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Fresh lime wedges
Instructions
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Make the Slaw: Combine cabbage, carrots, and pickled onions in a bowl. Mix well and set aside.
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Make the Sauce: In a small bowl, whisk together Greek yogurt, honey, smoked paprika, garlic powder, chili powder, and lemon juice. Refrigerate until ready to use.
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Season the Shrimp: Pat shrimp dry. Toss with chili powder, cumin, salt, and pepper.
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Cook the Shrimp: Heat ghee or oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook 3 minutes on one side, flip, and cook another 2–3 minutes until pink and browned.
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Assemble Tacos: Layer slaw on each tortilla, top with shrimp, drizzle with sauce, and garnish with cilantro, queso fresco, and fresh lime juice if desired.
- Prep Time: 15
- Cook Time: 6