Watermelon Lime Shrimp Tacos
3 tablespoon Watermelon Reàl
Ingredients For The Shrimp & Glaze:
1 lb Large Shrimp, Peeled And Deveined
2 Tbsp Fresh Lime Juice
1 Tbsp Soy Sauce
1 small Garlic Clove, Minced
½ tsp Chili Powder
¼ tsp Smoked Paprika
1 Tbsp Olive Oil
Salt And Black Pepper, To Taste
Ingredients For The Cabbage Slaw:
2 cups Finely Shredded Purple Cabbage
½ cup Shredded Carrots
¼ cup Chopped Fresh Cilantro
1 Tbsp Fresh Lime Juice
1 Tbsp Olive Oil
Pinch Of Salt
Ingredients For Serving:
8 Small Corn Or Flour Tortillas
1 Avocado, Sliced
Lime Wedges
Extra Cilantro, Optional
Prepare the glaze. In a small bowl, whisk together Watermelon Reàl, lime juice, soy sauce, garlic, chili powder, and smoked paprika. Set aside.
Make the slaw. Toss the cabbage, carrots, cilantro, lime juice, olive oil, and salt in a bowl. Refrigerate while preparing the shrimp.
Prepare the shrimp. Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
Cook the shrimp. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for approximately 1–2 minutes per side, depending on size.
Add the glaze. Reduce the heat to medium-low. Pour the watermelon-lime mixture into the skillet and toss the shrimp until fully cooked and the glaze has thickened slightly, approximately 1–2 minutes. The shrimp should be opaque and reach 145°F internally.
Warm the tortillas. Heat the tortillas in a dry skillet until warm and pliable.
Assemble the tacos. Divide the slaw among the tortillas, add the glazed shrimp, and top with avocado, cilantro, and a squeeze of fresh lime.
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