Description

These Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw are a vibrant and flavorful meal perfect for a quick weeknight dinner. Juicy shrimp are seasoned with a smoky chili and cumin spice blend, sautéed to perfection, and served on warm tortillas topped with a creamy, tangy garlic cilantro lime slaw, smashed avocado, and Cotija cheese. The combination of spices, fresh lime, and creamy elements makes each bite irresistibly delicious.

Ingredients

Scale

Sauce Ingredients

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)

Spices

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

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Instructions

Prepare the sauce: In a food processor or blender, combine the oil, chopped green onions, cilantro leaves, garlic cloves, salt, lime juice, and sour cream or Greek yogurt. Pulse until the mixture is mostly smooth. If the sauce is too thick, slowly add water until it reaches your desired consistency.
Create the slaw: Toss about half of the prepared sauce with the shredded green cabbage to make the slaw. Reserve the remaining sauce for topping the tacos later.
Season the shrimp: Pat the shrimp dry with paper towels. In a separate bowl, mix together the chili powder, cumin, onion powder, garlic powder, cayenne pepper, and coarse sea salt. Coat the shrimp evenly with this spice mix.
Cook the shrimp: Heat a skillet over medium-high heat. Add a bit of oil or use the remaining oil from the sauce if desired, then sauté the seasoned shrimp until they are pink and cooked through, about 2-3 minutes per side depending on size.
Assemble the tacos: Warm the tortillas in a dry skillet or microwave. Spread smashed avocado onto each tortilla, then add a generous layer of the garlic cilantro lime slaw, followed by the cooked shrimp. Sprinkle with Cotija cheese and serve with lime wedges. Drizzle the reserved sauce on top for extra flavor.

Notes

You can adjust the cayenne pepper amount to control the level of spiciness in the shrimp.
For a lighter option, swap sour cream with low-fat Greek yogurt.
The sauce can be prepared in advance and stored in the refrigerator for up to 2 days.
Use corn tortillas for a gluten-free version.
Shrimp can be swapped with fish fillets for variation.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Tacos
Method: Frying
Cuisine: Mexican