Spicy Shrimp Tacos With Slaw (Printable)
Zesty shrimp in warm tortillas topped with creamy garlic cilantro lime slaw for a quick weeknight dinner.
# What You'll Need:
→ Spiced 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 freshly ground black pepper
10 - Juice of 1 lime
→ Garlic Cilantro Lime Slaw
11 - 3 cups shredded green and red cabbage blend
12 - 1/2 cup carrots, shredded
13 - 1/4 cup fresh cilantro, chopped
14 - 1/4 cup mayonnaise
15 - 2 tbsp Greek yogurt
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 - Fresh 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. Let marinate for 5 to 10 minutes.
02 - In a large bowl, toss together the shredded cabbage, shredded carrots, and chopped cilantro. In a separate smaller 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 well combined. Refrigerate until ready to serve.
03 - Heat a large skillet over medium-high heat. Add the seasoned shrimp in an even layer and cook for 2 to 3 minutes per side until they turn pink and are cooked through. Remove from heat and set aside.
04 - Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap 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, sliced avocado, and a sprinkle of fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The slaw is the kind of side that ends up on everything, burgers, fish, even straight off a spoon while you cook.
- Thirty minutes from pantry to plate means this is faster than delivery and infinitely more satisfying.
02 -
- Do not overcook the shrimp, they go from perfect to rubbery in about sixty seconds, so pull them off the heat the moment they are pink and opaque.
- Letting the slaw chill for even ten minutes in the fridge transforms the texture from crunchy to crisp tender and lets the dressing soak in.
03 -
- Pat the shrimp completely dry with paper towels before seasoning, because moisture is the enemy of a good sear.
- Double the slaw recipe and keep the extra in the fridge, it gets better overnight and you will find yourself putting it on everything.