Description
These Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw offer a vibrant and flavorful seafood dish perfect for a quick and satisfying meal. Featuring a zesty slaw made with a creamy garlic cilantro lime sauce, tender spiced shrimp sautéed to perfection, and finished with fresh avocado and Cotija cheese, these tacos bring together fresh, bold flavors with a hint of heat. Ready in just 30 minutes, they make a deliciously easy dinner that’s sure to impress.
Ingredients
Scale
Sauce
- 1/4 cup oil
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- Juice of 2 limes
- 1/2 cup sour cream or full-fat Greek yogurt
- 1/4 cup water (if needed, to thin sauce)
Spice Mix for Shrimp
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (more or less to taste)
- 1 teaspoon coarse sea salt
Main Ingredients
- 1 lb. shrimp, peeled and deveined, tails removed
- 2–3 cups shredded green cabbage
- 8 small tortillas (corn or flour)
- 2 avocados
- 1/4 cup Cotija cheese
- Lime wedges for serving
Instructions
- Prepare the Sauce: Combine the oil, chopped green onions, cilantro leaves, garlic, salt, lime juice, sour cream or Greek yogurt in a food processor or blender. Pulse until mostly smooth. If the sauce is too thick, add up to 1/4 cup of water gradually to thin it out to your desired consistency.
- Make the Slaw: Place the shredded green cabbage in a bowl and toss with a portion of the prepared sauce, reserving some sauce for garnishing the tacos later. Mix well to coat the cabbage evenly with the creamy dressing.
- Season the Shrimp: Pat the shrimp dry with paper towels. In a small bowl, combine the chili powder, cumin, onion powder, garlic powder, cayenne pepper, and coarse sea salt to create the spice mix. Toss the shrimp in this spice blend until fully coated.
- Sauté the Shrimp: Heat a skillet over medium-high heat. Add a small amount of oil or cooking spray if needed. Sauté the seasoned shrimp in the skillet for about 2-3 minutes per side or until they turn pink and are cooked through. Remove from heat.
- Assemble the Tacos: Warm the tortillas in a dry skillet or microwave until pliable. Spread smashed avocado onto each tortilla, then add a layer of the garlic cilantro lime slaw. Top with the cooked spicy shrimp, sprinkle with Cotija cheese, and drizzle with the reserved sauce. Serve immediately with lime wedges on the side for squeezing over the tacos.
Notes
- You can use either corn or flour tortillas depending on your preference or dietary needs.
- Adjust the cayenne pepper amount to control the spiciness of the shrimp.
- If you prefer a creamier slaw, add more sour cream or Greek yogurt to the sauce.
- For a lower fat version, use non-fat Greek yogurt instead of sour cream.
- To keep the tacos warm, wrap them in foil after assembling.
