Description
These Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw offer a flavorful and vibrant meal perfect for a quick weeknight dinner. The succulent shrimp are seasoned with a smoky chili and cumin blend, sautéed to perfection, and paired with a creamy, tangy garlic cilantro lime slaw. Topped with avocado, Cotija cheese, and fresh lime wedges, these tacos bring a delicious balance of spice, creaminess, and freshness in every bite.
Ingredients
Scale
Garlic Cilantro Lime 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
- Make the Sauce: Pulse the oil, chopped green onions, cilantro leaves, garlic, salt, lime juice, sour cream or yogurt, and water in a food processor or blender until mostly smooth. Add water gradually if the sauce needs thinning. This rich, tangy sauce will be used both in the slaw and as a topping for the tacos.
- Prepare the Slaw: In a bowl, toss 2–3 cups of shredded green cabbage with part of the prepared sauce, reserving some sauce to use when assembling the tacos. Mixing the sauce with the cabbage adds creamy texture and vibrant flavor to the slaw.
- Season the Shrimp: Pat the shrimp dry with paper towels. In a small bowl, combine chili powder, cumin, onion powder, garlic powder, cayenne pepper, and coarse sea salt to create the spice mix. Coat the shrimp evenly with this mixture, ensuring each piece is well seasoned.
- Sauté the Shrimp: Heat a skillet over medium-high heat and add a bit of oil. Once hot, sauté the seasoned shrimp until opaque and cooked through, about 2-3 minutes per side depending on size. Remove from heat.
- Assemble the Tacos: Warm the tortillas and spread smashed avocado on each. Add a layer of the cilantro lime slaw, then place the cooked shrimp on top. Sprinkle with crumbled Cotija cheese and squeeze fresh lime wedges over each taco. Drizzle with the reserved garlic cilantro lime sauce for extra zest and creaminess.
Notes
- Use full-fat Greek yogurt as a substitute for sour cream for a protein boost with similar creaminess.
- Adjust cayenne pepper according to desired spice level.
- To make it gluten-free, opt for corn tortillas instead of flour tortillas.
- Shrimp cook quickly; avoid overcooking to keep them tender.
- This recipe can be doubled easily for larger gatherings.
