Grilled Shrimp Tacos with Cabbage Slaw and Corn Tortillas

Ingredients

• grilled shrimp 5 oz
• small corn tortillas 2 pieces
• shredded cabbage 1 cup
• Greek yogurt 2 tbsp
• lime 1/2 fruit
• cilantro 2 tbsp
• spices to taste

Method

1. Prepare the Cabbage Slaw. In a medium bowl, combine 1 cup of shredded cabbage, 2 tablespoons of Greek yogurt, juice of half a lime, and 2 tablespoons of chopped fresh cilantro. Add a pinch of salt and pepper to taste. Mix well until the cabbage is evenly coated. Set aside to let the flavors meld.
   Tip: Use a microplane to zest the lime before juicing for extra flavor in the slaw.
2. Warm the Corn Tortillas. Heat a dry skillet over medium heat. Place each corn tortilla in the skillet and warm for about 1-2 minutes on each side until they are pliable and slightly toasted. Keep them warm by wrapping in a clean kitchen towel.
   Tip: Warming tortillas makes them more flexible and prevents cracking when folding.
3. Season and Reheat the Grilled Shrimp. If your grilled shrimp is cold, warm it gently in the skillet for 2-3 minutes. Sprinkle with your choice of spices such as chili powder, cumin, and a pinch of salt and pepper to enhance the flavor.
   Tip: Avoid overcooking shrimp to keep them tender and juicy.
4. Assemble the Tacos. Place half of the grilled shrimp on each warmed tortilla. Top with a generous amount of the cabbage slaw. Optionally, squeeze a little extra lime juice over the top for brightness.
   Tip: Serve immediately for the best texture and flavor.

Pro tips

• Use fresh shrimp for the best taste and texture.
• If you prefer spicier tacos, add a dash of hot sauce or sliced jalapeños to the slaw.