Fresh, zesty, and perfect for summer nights, these easy shrimp tacos are topped with a crisp citrus slaw for the ultimate light and flavorful dinner.

Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp kosher salt
• ¼ tsp black pepper

For the Citrus Slaw

• 3 cups shredded green cabbage
• ½ cup shredded purple cabbage
• ½ cup shredded carrots
• ¼ cup chopped fresh cilantro
• ¼ cup sliced green onions

Citrus Dressing

• 3 tbsp fresh lime juice
• 2 tbsp fresh orange juice
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

To Serve

• 8 small flour or corn tortillas
• Lime wedges
• Diced avocado (optional)
• Mexican crema or sour cream (optional)
• Hot sauce (optional)

Instructions

1. In a medium bowl, toss the shrimp with olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper.
2. Heat a grill, grill pan, or skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side, until pink and cooked through.
3. In a large bowl, combine the green cabbage, purple cabbage, carrots, cilantro, and green onions.
4. Whisk together the lime juice, orange juice, olive oil, honey, salt, and pepper. Pour over the slaw and toss until evenly coated.
5. Warm the tortillas in a dry skillet or directly over a gas burner for a few seconds per side.
6. Fill each tortilla with the grilled shrimp and a generous scoop of citrus slaw.
7. Top with avocado, crema, or hot sauce if desired. Serve with fresh lime wedges.

Tip: Add sliced jalapeños or crumbled cotija cheese for even more flavor!