Coconut Lime Shrimp Tacos with Pineapple Slaw

🧂 Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined

• 1/2 cup coconut milk

• 2 cloves garlic, minced

• Juice of 1 lime

• 1 tbsp olive oil

• Salt and pepper to taste

For the Pineapple Slaw:

• 1 cup shredded red cabbage

• 1/2 cup shredded carrots

• 1/2 cup fresh pineapple, finely chopped

• 1 tbsp apple cider vinegar

• 1 tbsp honey

• Pinch of chili flakes (optional)

• Salt to taste

Avocado Crema:

• 1 ripe avocado

• 2 tbsp sour cream or Greek yogurt

• Juice of 1/2 lime

• 1 tbsp chopped cilantro

• Salt to taste

Extras:

• Small corn tortillas (6-8)

• Extra lime wedges for garnish

• Fresh cilantro leaves

🔥 Instructions

1. Marinate the Shrimp
   In a bowl, combine shrimp, coconut milk, lime juice, garlic, salt, and pepper. Let marinate for 15–30 minutes in the fridge.

2. Make the Pineapple Slaw
   Toss together the cabbage, carrots, pineapple, vinegar, honey, chili flakes, and salt. Chill until ready to serve.

3. Make the Avocado Crema
   Blend all crema ingredients until smooth. Adjust salt and lime to taste.

4. Cook the Shrimp
   Heat olive oil in a skillet over medium heat. Remove shrimp from marinade and sauté until pink and slightly caramelized, about 2–3 minutes per side.

5. Assemble the Tacos
   Warm tortillas. Add a spoonful of slaw, a few shrimp, drizzle with avocado crema, and top with cilantro. Serve with lime wedges.