Grilled Shrimp Tacos with Cabbage Slaw

Ingredients

• Shrimp 6 oz
• Corn tortillas 3 small
• Cabbage slaw 1 cup
• Avocado 1/4 medium
• Lime juice 1 tablespoon
• Olive oil 1 tablespoon
• Chili powder 1/2 teaspoon
• Cumin 1/4 teaspoon
• Garlic powder 1/4 teaspoon
• Salt 1/4 teaspoon
• Black pepper 1/8 teaspoon

Method

1. Prepare the shrimp. In a bowl, combine the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Mix well to coat all shrimp evenly. Let it marinate for about 5 minutes while you prepare other ingredients.
   Tip: Marinating shrimp briefly helps the spices stick and enhances flavor without overpowering.
2. Heat the grill or pan. Preheat your grill or a grill pan over medium-high heat. Make sure it's hot before adding the shrimp to get a nice sear.
   Tip: If using a grill pan, lightly oil it to prevent sticking.
3. Grill the shrimp. Place the shrimp on the grill or pan in a single layer. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque. Avoid overcooking to keep them tender.
   Tip: Shrimp cook quickly; watch carefully to prevent toughness.
4. Warm the tortillas. While the shrimp cooks, warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side until soft and pliable.
   Tip: Warming tortillas makes them easier to fold and prevents cracking.
5. Assemble the tacos. Place a portion of cabbage slaw on each tortilla, then add grilled shrimp on top. Garnish with avocado slices and squeeze fresh lime juice over the tacos for brightness.
   Tip: Serve immediately to enjoy the contrast of warm shrimp and cool slaw.

Pro tips

• Use fresh shrimp for the best flavor and texture.
• If you don’t have a grill, a grill pan or regular skillet works well.
• To make the slaw extra flavorful, toss it with a little lime juice and salt before assembling.