Spicy Shrimp Tacos (Printable)
Seasoned shrimp in warm tortillas topped with creamy garlic cilantro lime slaw for a quick weeknight meal.
# 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 freshly ground black 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, 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 in the spice mixture. Let marinate for 5 minutes.
02 - In a large bowl, toss together the shredded cabbage, 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 everything is evenly coated. Refrigerate until ready to assemble.
03 - Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in an even layer and cook for 2 to 3 minutes per side until they turn pink and are fully cooked through. Remove from the skillet and set aside.
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 - Lay each warm tortilla flat and spread a generous portion of the garlic cilantro lime slaw down the center. Top with the spicy cooked shrimp and avocado slices. Garnish with extra cilantro and serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The slaw is tangy and creamy with a crunch that holds up even after an hour on the plate, making leftovers genuinely exciting.
- Everything cooks in under ten minutes, which means taco night can happen on impulse without any planning ahead.
02 -
- Do not overcook the shrimp, they go from perfect to rubbery in about ninety seconds, so pull them off the heat the moment they are pink and opaque.
- Making the slaw ahead actually improves it because the cabbage softens slightly and absorbs more of the dressing.
03 -
- Pat the shrimp dry with paper towels before seasoning them, any excess moisture will steam the shrimp instead of searing them.
- Taste the slaw dressing on its own before mixing it in and adjust the lime and salt until it makes you close your eyes, because that is the flavor that carries the whole taco.