Spicy Shrimp Tacos with Creamy Slaw

Prepare the slaw: In a medium bowl, combine shredded cabbage, mayonnaise, 1 tablespoon lime juice, half of the chopped cilantro, and minced jalapeño (if using). Season with a pinch of salt and pepper. Stir well and set aside.

Season the shrimp: Pat the shrimp dry with paper towels. In another bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, remaining 1 tablespoon lime juice, salt, and pepper until evenly coated.

Cook the shrimp: Heat a large non-stick skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.

Warm the tortillas: While the shrimp cooks, warm the corn tortillas. You can do this by heating them in a dry skillet for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or grilling briefly.

Assemble the tacos: Divide the warm tortillas among plates. Fill each tortilla with a spoonful of the creamy slaw, then top with the cooked spicy shrimp. Garnish with the remaining fresh cilantro.

Serve immediately and enjoy!