8 large lettuce leaves (such as romaine or iceberg)
1 cup shredded cabbage
1/4 cup shredded carrots
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1 tablespoon mayonnaise
1 tablespoon chopped fresh cilantro
Directions
1. In a large bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until well coated.
2. Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
3. In another bowl, combine shredded cabbage, shredded carrots, lime juice, apple cider vinegar, mayonnaise, and cilantro. Mix until the slaw is well coated.
4. To assemble the tacos, place a few shrimp on each lettuce leaf and top with a generous spoonful of slaw.
5. Serve immediately and enjoy the fresh, crispy, and tender flavors.
Variations & Tips
For a spicier kick, add a pinch of cayenne pepper to the shrimp seasoning. You can also substitute the mayonnaise in the slaw with Greek yogurt for a tangier taste. If you prefer a different protein, grilled chicken or fish can be used in place of shrimp. For a touch of sweetness, consider adding a few slices of avocado or a sprinkle of diced mango to the tacos.
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