Start by placing the shredded cabbage, chopped pineapple, and finely chopped onion into a large mixing bowl. Drizzle with olive oil, honey, and fresh lime or lemon juice. Gently toss everything together until evenly coated. This mixture will serve as your refreshing slaw, adding crunch and a sweet-tangy kick to your tacos. Once mixed, cover the bowl and let it chill in the refrigerator while you prepare the shrimp.
In a large skillet, heat the cooking oil over medium heat. You want it hot enough to sizzle when the shrimp hits the pan. As the oil heats up, take your shrimp and season them generously with salt, black pepper, ground cumin, and ground coriander. Make sure each shrimp is nicely coated with the spices for maximum flavor.
Once the oil is shimmering, add the seasoned shrimp to the skillet. Allow them to cook on one side for about 1 to 2 minutes. You should see them turning pink around the edges. This is an excellent time to start watching closely, as shrimp cooks quickly.
Flip the shrimp over using tongs and cook for another 1 to 2 minutes. You want the shrimp to be pink and opaque all the way through. Remove the skillet from heat as soon as they're done, so they don’t overcook. Overcooked shrimp can become rubbery, and nobody wants that!
While the shrimp rests, take your tortillas. Wrap them in damp paper towels and microwave for about 1 minute or until warm. Alternatively, you can wrap them in foil and place them in a hot oven until pliable. Warm tortillas are essential for holding your Shrimp Tacos together and enhancing the overall experience.
Now it’s time to assemble your tacos! Divide the chilled cabbage and pineapple slaw among the warm tortillas. Top each one generously with the cooked shrimp.
Finally, feel free to add any optional toppings you desire, such as sour cream, fresh cilantro, or a squeeze of lime. These little extras can elevate your Shrimp Tacos and create an explosion of flavor in each bite.
Serve your Shrimp Tacos immediately while they’re warm and enjoy every delicious bite!
