Shrimp Tacos with Jalapeño Cilantro Slaw

Serves: 2
Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients

For the Shrimp:

• ½ lb shrimp, thawed and peeled
• 1–2 tsp seasoning (or to taste)
• 1–2 tsp seasoning (or to taste)
• 1–2 tsp seasoning (or to taste)
• 1–2 tsp seasoning (or to taste)
• 1–2 tsp seasoning (or to taste)
• ½ tsp garlic powder
• ½ tsp onion powder
• A pinch of salt
• A pinch of MSG (optional)
• Olive oil, for cooking

For the Jalapeño Cilantro Slaw:

• ½ cup mayo
• 1–2 cloves garlic, minced
• ½ cup fresh cilantro, finely chopped
• ½ jalapeño, finely diced (seeds removed for less heat)
• 1 tsp lime juice (or more to taste)
• Salt, to taste

For Serving:

• Warm corn or flour tortillas
• Optional toppings: avocado slices, extra lime wedges, or a sprinkle of cotija cheese

Instructions

1. Prepare the shrimp:
   Thaw the shrimp in a bowl of warm (not hot) water. Pat them dry thoroughly with paper towels.
2. Season:
   In a bowl, toss the shrimp with garlic powder, onion powder, salt, MSG, and the seasonings.
3. Cook the shrimp:
   Heat a drizzle of olive oil in a skillet over medium-high heat. Add the shrimp and cook 1–2 minutes per side, until pink and lightly browned.
4. Make the slaw:
   In a medium bowl, stir together mayo, minced garlic, cilantro, jalapeño, lime juice, and salt. Adjust to taste, adding more lime or jalapeño for brightness and kick.
5. Assemble the tacos:
   Warm the tortillas, then layer with slaw and top with shrimp. Garnish with any extras you like.

Tip: The slaw tastes even better if you let it sit for 10–15 minutes before serving, allowing the flavors to meld.