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If you're on the lookout for a dish that beautifully marries vibrant flavors and refreshing ingredients, look no further than shrimp tacos with watermelon slaw. This delightful recipe encapsulates the essence of summer dining, offering a perfect balance of savory and sweet that will leave your taste buds dancing. The combination of succulent shrimp, a crisp watermelon slaw, and warm corn tortillas creates an irresistible meal, making it ideal for casual gatherings, family dinners, or even a quick weeknight treat.

Shrimp Tacos with Watermelon Slaw

Experience the vibrant flavors of summer with shrimp tacos topped with refreshing watermelon slaw. This delicious dish combines succulent shrimp, a crunchy slaw of watermelon, red cabbage, and carrots, all wrapped in warm corn tortillas. Perfect for casual gatherings or a quick weeknight dinner, these tacos offer a delightful balance of savory and sweet. Enjoy a meal that not only tastes good but is also packed with nutritional benefits, showcasing fresh, wholesome ingredients.
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Ingredients
  

For the Shrimp:

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 tsp chili powder

1/2 tsp cumin

1/2 tsp smoked paprika

Salt and pepper to taste

Juice of 1 lime

For the Watermelon Slaw:

2 cups fresh watermelon, diced

1 cup red cabbage, finely shredded

1/2 cup carrots, grated

1/4 cup fresh cilantro, chopped

1 tbsp honey

2 tbsp apple cider vinegar

Salt and pepper to taste

For the Tacos:

8 small corn tortillas

Lime wedges, for serving

Avocado slices (optional)

Instructions
 

Prepare the Shrimp: In a bowl, combine the olive oil, chili powder, cumin, smoked paprika, salt, pepper, and lime juice. Add the shrimp to the bowl and toss to coat evenly. Marinate for about 15-20 minutes.

    Make the Watermelon Slaw: In a large mixing bowl, combine diced watermelon, shredded red cabbage, grated carrots, and chopped cilantro. In a small bowl, whisk together honey, apple cider vinegar, salt, and pepper. Pour the dressing over the watermelon slaw and toss to combine. Set aside.

      Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, until they are pink and opaque. Remove from heat.

        Warm the Tortillas: In a separate skillet or directly over an open flame, warm the corn tortillas for about 30 seconds on each side, until they are pliable and slightly toasted.

          Assemble the Tacos: Place a few shrimp in each tortilla, followed by a generous scoop of watermelon slaw. Garnish with avocado slices if desired.

            Serve: Serve the tacos with lime wedges on the side for squeezing over the top.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4