Spicy Shrimp Tacos with Slaw (Print Version)
Juicy spiced shrimp with creamy garlic cilantro lime slaw in warm tortillas, ready in 30 minutes.
# 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 mix
12 - 1/2 cup shredded carrots
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 It:
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 lime juice. Toss thoroughly until every shrimp is evenly coated. Let marinate for 5 minutes.
02 - In a large bowl, combine the shredded cabbage, carrots, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, fresh lime juice, minced garlic, honey, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss well to combine. Refrigerate until ready to serve.
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 cooked through. 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 in a damp paper towel and microwave for 20 seconds until pliable.
05 - Layer a generous portion of garlic cilantro lime slaw onto each warm tortilla. Top with the spicy shrimp, sliced avocado, and a scattering of fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The slaw alone is worth making, and I have been caught eating the leftovers straight from the bowl with a fork.
- Everything comes together in thirty minutes, which means you can pull this off on a weeknight without breaking a sweat.
- The spice blend on the shrimp hits that perfect balance between smoky and bright without overwhelming anyone at the table.
02 -
- Do not skip drying your shrimp after peeling, wet shrimp will steam instead of sear and you will lose that beautiful char.
- Letting the slaw chill for even ten minutes while you cook the shrimp makes it crunchier and more flavorful.
- If you are using flour tortillas and need the recipe to be gluten free, switch to certified gluten free corn tortillas instead.
03 -
- Cook the shrimp in batches if your pan is not wide enough, overcrowding is the enemy of a good sear.
- A final squeeze of lime juice over the assembled tacos right before you bite in wakes up every single flavor on the plate.