Description
These mouthwatering shrimp tacos combine perfectly seasoned, skillet-cooked shrimp with a fresh cabbage and tomato slaw, creamy avocado slices, and tangy blue cheese crumbles, all wrapped in warm, lightly charred flour tortillas. Ready in just 20 minutes, this vibrant and flavorful seafood taco recipe makes a perfect quick dinner for eight.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp (peeled, deveined, tail-off)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- Salt and pepper to taste
Slaw
- 2 cups shredded cabbage (red and green mix)
- 1/2 cup diced tomatoes
- Juice of 1 lime (divided)
- Pinch of salt
Additional Toppings and Tortillas
- 1/4 cup blue cheese crumbles
- 8 small flour tortillas
- 1 ripe avocado, sliced
- 2 tbsp chopped cilantro
Instructions
- Prepare the shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper until they are well coated with the seasoning mixture.
- Cook the shrimp: Heat a skillet over medium-high heat. Place the shrimp in a single layer and cook them for about 2-3 minutes on each side until they turn opaque and develop a slight char. Remove the shrimp from the heat and set aside.
- Make the slaw: In a separate bowl, combine the shredded cabbage and diced tomatoes. Add half of the lime juice and a pinch of salt, then toss everything together thoroughly to blend the flavors.
- Warm the tortillas: Heat the flour tortillas in a dry skillet or carefully over a direct flame until they are lightly charred and warm, making them pliable for folding.
- Assemble the tacos: To each tortilla, layer a generous amount of the cabbage and tomato slaw, followed by 2 to 3 cooked shrimp. Top with blue cheese crumbles, slices of ripe avocado, the remaining lime juice, and sprinkle with chopped cilantro. Serve the tacos immediately for the best flavor and texture.
Notes
- For a spicier kick, consider adding a pinch of cayenne pepper to the shrimp seasoning.
- Flour tortillas can be substituted with corn tortillas to make the dish gluten-free.
- If blue cheese is not preferred, feta cheese is a great alternative that complements the flavors well.
- Grilling the shrimp instead of pan-searing adds a smoky flavor and is a great option for outdoor cooking.
- Prepare the slaw in advance and refrigerate to allow flavors to meld, but assemble tacos just before serving to keep tortillas from becoming soggy.
