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Sautéed Shrimp Tacos with Balsamic Slaw

Quick-seared shrimp topped with a tangy, sweet balsamic cabbage slaw, tucked into warm tortillas.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 340
Ingredients Method

Ingredients
  

  • For the Shrimp
  • 1.5 lbs about 680g large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • For the Balsamic Slaw
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • Salt and black pepper to taste
  • 2 tablespoons fresh cilantro chopped
  • To Serve
  • 8 small corn or flour tortillas
  • 1 avocado sliced
  • Lime wedges

Method
 

  1. Toss the shrimp with the chili powder, smoked paprika, cumin, salt, and pepper.
  2. Whisk together the balsamic vinegar, olive oil, honey, salt, and pepper. Add the cabbage and carrots, tossing to coat. Let sit 10 minutes, stirring in cilantro near the end.
  3. Heat the olive oil in a large skillet over high heat until shimmering.
  4. Add the seasoned shrimp in a single layer. Sauté 2 to 3 minutes per side, until pink and opaque.
  5. Remove the shrimp from the heat immediately once cooked through.
  6. Warm the tortillas in a dry skillet or over a low flame.
  7. Fill each tortilla with shrimp, top with the balsamic slaw, and add sliced avocado.
  8. Serve immediately with lime wedges on the side.