Garlic Butter Shrimp Tacos with Cabbage Slaw
Equipment
- Large skillet
- Mixing bowl
- Tongs
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded green cabbage
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 8 small flour tortillas
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- Pat the shrimp dry and season them with the paprika, salt, and black pepper.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the shrimp to the skillet in a single layer. Cook for 2 minutes on one side, then flip and cook for 1 to 2 minutes more until the shrimp turn pink and opaque. Remove the skillet from the heat.
- In a mixing bowl, combine the shredded cabbage, mayonnaise, and lime juice. Stir until the cabbage is evenly coated.
- Warm the tortillas in a dry skillet or microwave. Fill each tortilla with a few shrimp and a spoonful of cabbage slaw. Sprinkle with chopped cilantro and serve with lime wedges on the side.
Notes
Warm the tortillas just before serving so they stay soft and do not crack when folded. If the slaw sits too long it can release water, so mix it right before assembly. Leftovers store well in separate containers for the next day, and the shrimp reheat gently in a skillet with a splash of water to keep them from drying out.
Course: Main Course
Cuisine: Mexican
Equipment: Large skillet, Mixing bowl, Tongs
Cuisine: Mexican
Equipment: Large skillet, Mixing bowl, Tongs