Spicy Shrimp Tacos Garlic Cilantro (Printable Version)
Seasoned shrimp with zesty garlic cilantro lime slaw in warm tortillas — ready in 30 minutes.
# What You'll Need:
→ Spicy 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 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 freshly ground black 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
# Directions:
01 - In a medium bowl, combine the shrimp, olive oil, minced garlic, chili powder, smoked paprika, cumin, cayenne, salt, pepper, and lime juice. Toss thoroughly until every shrimp is evenly coated. Let marinate for 5 minutes while preparing the slaw.
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 until evenly coated. Refrigerate until ready to assemble.
03 - Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and are cooked through. Remove from the skillet and set aside.
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 to 30 seconds until pliable.
05 - Layer a generous portion of slaw onto each warm tortilla. Top with the spicy shrimp, sliced avocado, and a sprinkle of fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Hints:
01 -
- The slaw doubles as a dressing and a crunch factor, which means less dishes and more texture in every single bite.
- Thirty minutes from fridge to plate, which is faster than any delivery app can manage on its best day.
02 -
- Do not walk away from the shrimp while they cook, because thirty seconds too long turns them rubbery and there is no coming back from that.
- Making the slaw ahead of time actually improves it, since the cabbage softens slightly and absorbs the dressing while it chills in the fridge.
03 -
- Pat the shrimp bone dry with paper towels before seasoning and the spice blend will cling like a second skin instead of sliding off into the pan.
- A tiny pinch of cayenne in the slaw dressing ties the whole dish together without adding noticeable heat.