Ingredients
Method
- Toss shrimp with olive oil, chili powder, cumin, salt, and a squeeze of lime juice (from 1 lime wedge). Let marinate for 10–15 minutes at room temperature.
- Preheat a grill or grill pan to medium-high heat. Oil the grates to prevent sticking.
- Grill shrimp in a single layer, 2–3 minutes per side, until opaque with charred edges.
- Warm tortillas on the grill or in a dry skillet for 30 seconds per side until pliable and lightly browned.
- Fill tortillas with grilled shrimp, cabbage slaw, and optional toppings like lime wedges, avocado, or pickled onions.
Notes
Shrimp is best wild-caught for optimal flavor.
Adjust salt after grilling to taste.
Warm tortillas in a dry skillet to avoid excess moisture disrupting their texture.
Customize with toppings—avocado, pickled onions, or vegan mayo if needed.
For a vegan version, substitute shrimp with 2 cans (7 oz each) of drained and sliced grilled jackfruit.
Adjust salt after grilling to taste.
Warm tortillas in a dry skillet to avoid excess moisture disrupting their texture.
Customize with toppings—avocado, pickled onions, or vegan mayo if needed.
For a vegan version, substitute shrimp with 2 cans (7 oz each) of drained and sliced grilled jackfruit.