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Tacos are a beloved meal option around the globe, celebrated for their versatility and ability to adapt to a myriad of flavors. Whether filled with hearty meats, fresh vegetables, or vibrant seafood, tacos can be customized to suit every palate and preference. Today, we invite you to explore a unique twist on this classic dish: Tropical Breeze Shrimp Tacos with Peach Slaw. This recipe is not only a feast for the eyes but also a delightful explosion of flavors that transports you straight to a sun-kissed beach.

Shrimp Tacos with Peach Slaw

Dive into a tropical flavor adventure with Tropical Breeze Shrimp Tacos topped with refreshing peach slaw. This delicious recipe combines succulent, grilled shrimp with sweet peaches, crunchy cabbage, and a hint of spice, all wrapped in warm corn tortillas. Perfect for summer gatherings or a weeknight dinner, these tacos are not just a treat for your taste buds but also a healthy meal option packed with protein and vitamins. Enjoy each vibrant bite and savor the essence of summer!
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Ingredients
  

For the shrimp:

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

For the peach slaw:

2 cups purple cabbage, finely shredded

1 cup ripe peaches, diced (preferably fresh)

1/2 cup carrot, grated

1/4 cup red onion, thinly sliced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 tablespoon honey

Salt and freshly ground black pepper, to taste

For serving:

8 small corn tortillas

Lime wedges for squeezing

Additional cilantro leaves for garnish

Instructions
 

Prepare the shrimp: In a medium mixing bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, and a pinch of salt and pepper. Add the peeled and deveined shrimp to the bowl, tossing them until they are evenly coated in the spice mixture. Allow the shrimp to marinate at room temperature for at least 15 minutes to absorb the flavors.

    Make the peach slaw: In a large mixing bowl, combine the finely shredded purple cabbage, diced peaches, grated carrot, thinly sliced red onion, and chopped cilantro. In a separate small bowl, whisk together the lime juice, honey, and a pinch of salt and pepper until well combined. Drizzle the dressing over the slaw ingredients and toss gently to mix everything thoroughly. Taste and adjust the seasoning as needed. Set the slaw aside to allow the flavors to meld.

      Cook the shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer (you may need to do this in batches). Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque, being careful not to overcook them as they can become rubbery.

        Warm the tortillas: While the shrimp are cooking, place the corn tortillas in a dry skillet over medium heat. Warm each tortilla for approximately 30 seconds on each side, or until they become pliable and slightly charred.

          Assemble the tacos: Place 3-4 shrimp on each warmed tortilla. Top generously with the fresh peach slaw, adding extra cilantro leaves for garnish and a squeeze of lime juice to enhance the flavors.

            Serve and enjoy: Serve the shrimp tacos immediately with lime wedges on the side, inviting guests to add an extra zing of freshness to their tacos.

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4