Spicy Shrimp Tacos with Slaw (Printable)
Seasoned shrimp with zesty garlic cilantro lime slaw in warm tortillas, ready in 30 minutes.
# What You'll Need:
→ Spicy Shrimp Marinade
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon cayenne pepper
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1 fresh 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 tablespoons Greek yogurt or sour cream
16 - 2 tablespoons fresh lime juice
17 - 1 clove garlic, minced
18 - 1 teaspoon honey
19 - Salt and pepper to taste
→ Assembly
20 - 8 small corn or flour tortillas, warmed
21 - 1 ripe avocado, sliced
22 - Extra fresh cilantro and lime wedges for garnish
# How-To Steps:
01 - In a medium bowl, combine the shrimp with olive oil, minced garlic, chili powder, smoked paprika, ground cumin, cayenne pepper, kosher salt, black pepper, and fresh lime juice. Toss thoroughly until every shrimp is evenly coated. Let marinate while preparing the slaw.
02 - In a large bowl, combine the shredded cabbage, carrots, and chopped cilantro. In a separate smaller bowl, whisk together the mayonnaise, Greek yogurt, 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. Add the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and are fully 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, avocado slices, and a sprinkle of extra fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The entire thing comes together in thirty minutes, which means you can pull it off on a weeknight without breaking a sweat.
- That creamy, tangy slaw is the perfect cool counterpoint to the smoky heat of the shrimp.
- It feels like something you would order at a coastal taco stand but costs a fraction of the price.
02 -
- Do not marinate the shrimp longer than thirty minutes or the acid in the lime will start to break down the proteins and turn them mushy.
- Crowding the pan is the fastest way to steamed, rubbery shrimp instead of that gorgeous sear you are after.
- Corn tortillas can crack if they are not warm enough, so always heat them right before assembly.
03 -
- Patting the shrimp completely dry before seasoning is the single step that transforms a good taco into a great one because moisture is the enemy of a proper sear.
- Make the slaw first and let it chill while you cook the shrimp so the flavors have time to marry and the cabbage softens slightly.