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When it comes to vibrant and tantalizing flavors, Zesty Lime Shrimp Street Tacos are a standout dish that captures the essence of fresh, bold ingredients. This delightful recipe combines succulent shrimp marinated in a zesty mixture, layered with a crunchy slaw, and encased in warm corn tortillas. The result is a street-style taco that’s not only delicious but also incredibly satisfying, making it a perfect choice for a quick weeknight dinner or a festive gathering with friends and family.

Zesty Lime Shrimp Street Tacos

Dive into a culinary adventure with Zesty Lime Shrimp Street Tacos, a dish bursting with fresh, vibrant flavors! This mouthwatering recipe features juicy shrimp marinated in zesty lime, complemented by a crunchy slaw, all wrapped in warm corn tortillas. Perfect for a quick weeknight meal or a festive get-together, these tacos embody the essence of authentic street food. Easy to customize, they're a hit for any occasion, bringing family and friends together over delicious bites!
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Ingredients
  

For the Shrimp:

1 lb large shrimp, peeled and deveined

3 tablespoons olive oil

Juice of 2 limes

Zest of 1 lime

3 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, for garnish

For the Crunchy Slaw:

2 cups purple cabbage, shredded

1 cup carrots, grated

1/4 cup red onion, finely sliced

Juice of 1 lime

2 tablespoons honey or agave nectar

Salt and pepper to taste

For Assembly:

8 small corn tortillas

1 avocado, sliced

Lime wedges, for serving

Hot sauce (optional)

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Instructions
 

Marinate the Shrimp: In a bowl, combine the olive oil, lime juice, lime zest, garlic, chili powder, cumin, paprika, salt, and pepper. Add the shrimp and toss to coat evenly. Cover and marinate in the refrigerator for 20-30 minutes.

    Prepare the Slaw: In a separate bowl, mix the shredded cabbage, grated carrots, and red onion. In a small bowl, whisk together lime juice, honey (or agave), salt, and pepper. Pour this dressing over the slaw mixture and toss until well combined. Set aside.

      Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp, cooking for about 2-3 minutes per side or until the shrimp are pink and opaque. Be careful not to overcook them.

        Warm the Tortillas: While the shrimp are cooking, you can warm the corn tortillas. Either heat them in a dry skillet for about 30 seconds on each side or wrap them in foil and place in a preheated oven at 350°F (175°C) for a few minutes.

          Assemble the Tacos: On each tortilla, place a generous scoop of the crunchy slaw, followed by a few pieces of the cooked shrimp. Top with avocado slices and fresh cilantro. Add a squeeze of lime and drizzle with hot sauce if desired.

            Serve and Enjoy: Serve immediately with extra lime wedges on the side for additional zing.

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                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings