Sweet & Spicy Shrimp Tacos with Coconut Cilantro Slaw

Ingredients:

• For the Shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp cumin powder
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • Salt and black pepper to taste
• For the Coconut Cilantro Slaw:
  • 1 cup shredded green cabbage
  • 1/2 cup shredded red cabbage
  • 1/2 cup chopped cilantro
  • 1/4 cup unsweetened shredded coconut
  • ¼ cup mayonnaise
  • ¼ cup lime juice
  • 1 tbsp honey
  • Salt and black pepper to taste
• For the Tacos:
  • 8 corn tortillas
  • 1 avocado, sliced
  • Lime wedges for serving

Instructions:

1. Prepare the Shrimp: In a bowl, combine olive oil, cumin powder, paprika, cayenne pepper, salt, and black pepper. Add shrimp and toss to coat.
2. Grill the Shrimp: Heat a grill pan or outdoor grill over medium-high heat. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
3. Make the Slaw: In a large bowl, combine shredded cabbage, cilantro, coconut, mayonnaise, lime juice, honey, salt, and black pepper. Toss to combine.
4. Warm the Tortillas: Warm tortillas in a dry skillet or microwave until pliable.
5. Assemble the Tacos: Fill each tortilla with grilled shrimp and top with slaw and avocado slices. Serve with lime wedges for extra zest.