Spicy Shrimp Tacos Garlic Slaw (Printable version)
Seasoned shrimp in warm tortillas topped with creamy garlic cilantro lime slaw for a flavorful taco night.
# What you'll need:
→ Spicy Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon cayenne pepper
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper
10 - Juice of 1 lime
→ Garlic Cilantro Lime Slaw
11 - 3 cups shredded cabbage, green or mixed green and red
12 - 1/2 cup carrots, shredded
13 - 1/4 cup fresh cilantro, chopped
14 - 1/4 cup mayonnaise
15 - 2 tablespoons Greek yogurt
16 - 2 tablespoons fresh lime juice
17 - 1 clove garlic, minced
18 - 1 teaspoon honey
19 - Salt and 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, ground cumin, cayenne pepper, kosher salt, black pepper, and lime juice. Toss thoroughly until every shrimp is evenly coated in the spice mixture. Let marinate while preparing the slaw.
02 - In a large bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, fresh lime juice, minced garlic, and honey until smooth. Season with salt and pepper to taste. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Refrigerate until ready to serve.
03 - Heat a large skillet over medium-high heat. Once the pan is hot, add the seasoned shrimp in a single layer. 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 down the center of each warm tortilla. Top with the spicy shrimp and avocado slices. Garnish with extra fresh cilantro and serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The slaw doubles as a cooling contrast and a flavor bomb, so every bite has both heat and refreshment built right in.
- Cooking the shrimp takes barely five minutes, which means taco night can happen even on your busiest weeknights without breaking a sweat.
02 -
- Overcooking shrimp by even one extra minute turns them rubbery and sad, so pull them off the heat the moment they are pink and opaque.
- Making the slaw at least fifteen minutes before eating gives the cabbage time to soften slightly and absorb all that tangy dressing.
03 -
- Slice the avocado right before assembling because exposed avocado turns brown quickly and tacos should look as vibrant as they taste.
- Double the slaw recipe and keep the extra in the fridge because it disappears fast on its own as a side or a midnight snack straight from the container.