Spicy Shrimp Tacos With Slaw (Printable Version)
Juicy spiced shrimp with creamy garlic cilantro lime slaw in warm tortillas for a quick weeknight dinner.
# What You Need:
→ 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 salt
09 - 1/4 tsp black pepper
10 - Juice of 1 lime
→ Garlic Cilantro Lime Slaw
11 - 3 cups shredded cabbage (green or a mix of green and red)
12 - 1/2 cup carrots, shredded
13 - 1/4 cup fresh cilantro, chopped
14 - 1/4 cup mayonnaise
15 - 2 tbsp Greek yogurt or sour cream
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 - Extra cilantro and lime wedges, for garnish
# How To Make It:
01 - In a medium bowl, combine the shrimp, olive oil, minced garlic, chili powder, smoked paprika, cumin, cayenne, salt, black pepper, and lime juice. Toss until the shrimp are evenly coated on all sides.
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 thoroughly to combine. Refrigerate until ready to serve.
03 - Heat a large skillet over medium-high heat. Add 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 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 - Spread a generous layer of the garlic cilantro lime slaw onto each warm tortilla. Top with the spicy shrimp, sliced avocado, and additional fresh cilantro. Serve immediately with lime wedges on the side.
# Helpful Hints:
01 -
- The slaw doubles as a dressing free salad the next day, so nothing goes to waste even if you have leftovers.
- From fridge to table in thirty minutes flat, which makes this faster than delivery and infinitely more satisfying.
02 -
- Overcrowding the pan is the fastest way to steamed, rubbery shrimp instead of the charred, crispy edged beauties you want, so cook in two batches if needed.
- Making the slaw at least fifteen minutes ahead lets the cabbage soften slightly and absorb the dressing, which transforms the entire texture.
03 -
- Take the shrimp out of the fridge fifteen minutes before cooking so they hit the pan closer to room temperature, which gives you a more even sear.
- A tiny pinch of sugar in the spice mix helps the shrimp caramelize faster and develop those gorgeous dark spots that make everyone think you are a better cook than you actually are.