Gulf Shrimp Tacos

🦐 Shrimp Marinade

• 2 lbs fresh Gulf shrimp, peeled & deveined
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp cayenne (optional)
• 4 cloves garlic, minced (or 2 tsp pre-minced)
• Juice of 2 limes + salt & pepper to taste

Marinate 10–15 min while prepping other components.

🥬 Cilantro-Lime Slaw

• 4 cups shredded cabbage (green or purple)
• 1 cup shredded carrot (optional)
• ½ cup chopped cilantro
• Juice of 1 lime
• 2 tbsp olive oil or mayo + salt to taste

🍅 Pico de Gallo

• 1 ½ cups diced tomato
• ½ cup diced red onion
• 1 jalapeño, minced
• ½ cup chopped cilantro
• Juice of 1 lime + pinch of salt

🍋 Smoky Lime Crema

• 1 cup sour cream or Greek yogurt
• 1 tbsp adobo sauce (from chipotles) or 1 tsp smoked paprika
• Juice of 1 lime
• 2 tsp honey or agave
• Pinch of salt

🌯 To Serve

• 16 small corn or flour tortillas (warmed)
• 2 avocados, sliced or mashed
• Extra lime wedges
• Optional – cotija cheese or Fiesta blend (see versions below)

🔥 Cooking Steps

1. Heat a cast-iron or heavy skillet to medium-high. Sear shrimp 1½–2 min per side until pink and slightly charred.
2. Warm tortillas lightly on the pan or open flame.
3. Assemble tacos: Slaw → Shrimp → Pico → Crema → Avocado → Lime squeeze.

🌊 Version 1 – Fresh Coastal Style

No cheese – light and bright. Let the shrimp, lime crema, and pico shine for a Baja-style finish.

🧀 Version 2 – Cheesy Tex-Mex Style

Sprinkle ~1 cup Fiesta blend on warm tortillas before adding shrimp so it melts slightly. Finish as above for a creamy, comfort-food vibe.