Spicy Shrimp Tacos (Printable)
Seasoned shrimp with zesty garlic cilantro lime slaw wrapped in warm tortillas for a quick weeknight meal.
# What You'll Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp chili powder
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp ground cumin
07 - 1/4 tsp cayenne pepper
08 - 1/2 tsp kosher salt
09 - 1/4 tsp black pepper
10 - Juice of 1 lime
→ Garlic Cilantro Lime Slaw
11 - 3 cups shredded cabbage (green or a mix of green and red)
12 - 1/2 cup carrots, shredded
13 - 1/4 cup fresh cilantro, chopped
14 - 1/4 cup mayonnaise
15 - 2 tbsp Greek yogurt or sour cream
16 - 2 tbsp fresh lime juice
17 - 1 clove garlic, minced
18 - 1 tsp honey
19 - Salt and pepper, to taste
→ Assembly
20 - 8 small corn or flour tortillas, warmed
21 - 1 ripe avocado, sliced
22 - Extra cilantro and lime wedges, for garnish
# How To Make:
01 - In a medium bowl, combine the shrimp, olive oil, minced garlic, chili powder, smoked paprika, ground cumin, cayenne pepper, kosher salt, black pepper, and lime juice. Toss thoroughly until every shrimp is evenly coated with the spice mixture. Let marinate for 10 minutes while you prepare the slaw.
02 - In a large bowl, toss together the shredded cabbage, shredded carrots, and chopped cilantro. In a separate small bowl, whisk the mayonnaise, Greek yogurt, fresh lime juice, minced garlic, honey, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate until ready to serve.
03 - Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side, until they turn pink and opaque throughout. Remove from heat immediately to prevent overcooking.
04 - Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 to 30 seconds until pliable.
05 - Layer a generous portion of the garlic cilantro lime slaw onto each warm tortilla. Top with the spicy shrimp and avocado slices. Garnish with extra cilantro and serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The slaw is tangy and cooling, the perfect counterbalance to shrimp that actually bring real heat.
- Everything cooks in under thirty minutes, which means you can pull this off on a weeknight without breaking a sweat.
02 -
- Overcooking shrimp is the fastest way to ruin this dish, pull them from the heat the moment they form a C shape.
- Making the slaw ahead of time actually improves it, as the cabbage softens slightly and absorbs the dressing.
03 -
- Toss the avocado slices in a tiny squeeze of lime juice to keep them from browning while you assemble everything else.
- If you are using corn tortillas, double them up so they do not tear under the weight of the slaw and shrimp.