Juicy, spiced shrimp paired with a tangy, creamy slaw, all wrapped in warm tortillas for a fresh, flavorful meal ready in under 30 minutes.

1 lb shrimp, peeled and deveined

1 tablespoon olive oil

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon fresh lime juice (for shrimp)

1/4 cup fresh cilantro, chopped

8 small flour tortillas

1 cup shredded cabbage

1/2 cup shredded carrots

1/4 cup mayonnaise

2 tablespoons sour cream

1 tablespoon fresh lime juice (for slaw)

1 teaspoon apple cider vinegar

Salt and pepper to taste

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In a bowl, toss shrimp with olive oil, cumin, chili powder, paprika, garlic powder, salt, pepper, and lime juice. Marinate for 10–15 minutes.
Meanwhile, in another bowl, mix cabbage, carrots, mayonnaise, sour cream, lime juice, apple cider vinegar, salt, and pepper to make the slaw. Set aside.
Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and cooked through.
Warm tortillas in a dry skillet or microwave for 20–30 seconds until soft and pliable.
Assemble tacos by placing shrimp in each tortilla, topping with creamy slaw, and sprinkling with fresh cilantro.
Serve immediately with lime wedges if desired.

Swap flour tortillas for corn tortillas for a gluten-free option.

Add cayenne pepper to the shrimp seasoning for extra heat.

Grill the shrimp instead of pan-cooking for a smoky flavor.

Mix thinly sliced jalapeños into the slaw for added spice.

Store shrimp and slaw separately to avoid soggy tortillas.