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As summer approaches, the desire for vibrant, fresh flavors intensifies, and what better way to celebrate the season than with a dish that encapsulates the essence of tropical bliss? Enter the Tropical Breeze Shrimp Tacos with Peach Slaw. This recipe is a delightful fusion of succulent shrimp, sweet peaches, and crunchy vegetables, all wrapped in warm corn tortillas. It's not just a meal; it's an experience that transports your taste buds to sun-soaked beaches and balmy evenings.

Shrimp Tacos with Peach Slaw

Escape to a tropical paradise with these Tropical Breeze Shrimp Tacos featuring a refreshing peach slaw. Perfect for summer, this recipe combines succulent shrimp, sweet peaches, and crunchy vegetables wrapped in warm corn tortillas. Each bite is a delightful fusion of flavors that’s as nutritious as it is delicious. Packed with protein, vitamins, and healthy fats, these tacos are perfect for outdoor gatherings or cozy family dinners. Dive into this vibrant dish and enjoy a taste 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 cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

For the peach slaw:

2 cups purple cabbage, finely shredded

1 cup peaches, diced (preferably ripe)

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 pepper, to taste

For serving:

8 small corn tortillas

Lime wedges

Extra cilantro (for garnish)

Instructions
 

Prepare the shrimp: In a mixing bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss the shrimp in the spice mixture until well-coated. Let marinate for at least 15 minutes.

    Make the peach slaw: In a large bowl, combine the shredded cabbage, diced peaches, grated carrot, red onion, and cilantro. In a separate small bowl, whisk together lime juice, honey, salt, and pepper. Pour the dressing over the slaw and toss well to combine. Adjust seasoning as needed. 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, or until they turn pink and opaque. Be careful not to overcook them.

        Warm the tortillas: While the shrimp are cooking, warm the corn tortillas in a dry skillet for about 30 seconds on each side or until pliable.

          Assemble the tacos: Place a few shrimp on each tortilla, top generously with peach slaw, and garnish with additional cilantro and a squeeze of lime juice.

            Serve and enjoy: Serve the shrimp tacos immediately with lime wedges on the side for an extra zesty kick.

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