Spicy Shrimp Tacos with Cilantro Lime Slaw Recipe
These Spicy Shrimp Tacos with Cilantro Lime Slaw combine perfectly seasoned sautéed shrimp with a fresh, tangy slaw, all wrapped in warm corn tortillas. This quick and vibrant recipe is perfect for a flavorful weeknight dinner or casual gathering, delivering a delightful balance of spice, zest, and crunch in every bite.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Shrimp and Spices
- 1 1/2 pounds jumbo shrimp, cooked, peeled, and deveined
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Juice of half a lime
- 1 teaspoon oil
Slaw
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1/4 cup finely diced fresh cilantro
- 2 tablespoons olive oil
- Juice of one lime (about 1-2 tablespoons)
- 1 tablespoon honey
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Toppings and Assembly
- 8 corn tortillas
- Avocado (mashed, amount to preference)
- Cheese, such as Cotija cheese (amount to preference)
- Additional fresh cilantro (for garnish)
- Lime juice (for garnish)
Instructions
- Prepare the Shrimp: Pat the shrimp dry thoroughly with paper towels to remove excess moisture. In a medium bowl, toss the shrimp with chili powder, ground cumin, onion powder, garlic powder, cayenne pepper, salt, and the juice of half a lime until each shrimp is evenly coated with the spice mixture.
- Cook the Shrimp: Heat 1 teaspoon of oil in a large skillet over medium-high heat. Once hot, add the spiced shrimp and sauté for 5 to 8 minutes, flipping occasionally, until the shrimp are opaque and cooked through.
- Make the Cilantro Lime Slaw: In a large bowl, combine shredded green cabbage, shredded purple cabbage, grated carrot, and finely diced fresh cilantro. Drizzle with 2 tablespoons olive oil, juice of one lime, and honey. Season with 1/4 teaspoon salt and freshly ground pepper to taste, then toss until all ingredients are well mixed and coated evenly.
- Warm the Tortillas: Warm the 8 corn tortillas in a clean skillet or microwave until pliable and heated through.
- Assemble the Tacos: On each warm tortilla, spread a layer of mashed avocado. Add a portion of the cooked shrimp followed by a generous helping of the cilantro lime slaw. Garnish with crumbled Cotija cheese, additional fresh cilantro, and a squeeze of lime juice, if desired. Serve immediately.
Notes
- For extra heat, increase the cayenne pepper or add a dash of hot sauce to the shrimp marinade.
- You can substitute shrimp with grilled fish or chicken if preferred.
- To make this gluten-free, ensure the corn tortillas are certified gluten-free.
- Prepare the slaw in advance and refrigerate for up to a day to enhance flavors.
- Use fresh lime juice for the best flavor impact.
