Description
These shrimp tacos feature seasoned, juicy shrimp topped with a refreshing cilantro-lime slaw and drizzled with a spicy crema. Perfect for a quick weeknight dinner or a weekend gathering, they bring vibrant flavors and textures to your table.
Ingredients
Scale
For the Shrimp:
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
For the Cilantro-Lime Slaw:
- 2 cups shredded green or red cabbage
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Spicy Crema:
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1–2 teaspoons hot sauce (such as sriracha), to taste
- Salt, to taste
For Assembly:
- 8 small corn or flour tortillas
- 1 ripe avocado, sliced
- Optional toppings: diced tomatoes, sliced jalapeños, crumbled cotija cheese, additional cilantro, lime wedges
Instructions
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Prepare the Shrimp:
- In a medium bowl, combine the shrimp, olive oil, chili powder, garlic powder, smoked paprika, ground cumin, salt, and pepper. Toss until the shrimp are evenly coated with the seasoning.
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Cook the Shrimp:
- Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until the shrimp are pink and fully cooked. Remove from heat and set aside.
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Prepare the Cilantro-Lime Slaw:
- In a large bowl, combine the shredded cabbage, chopped cilantro, lime juice, olive oil, salt, and pepper. Toss to mix well. Let it sit for at least 10 minutes to allow the flavors to meld.
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Make the Spicy Crema:
- In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, hot sauce, and a pinch of salt until smooth. Adjust the heat level by adding more hot sauce if desired.
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Warm the Tortillas:
- Heat 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 20-30 seconds until pliable.
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Assemble the Tacos:
- Place a portion of the cilantro-lime slaw onto each tortilla. Top with a few cooked shrimp and slices of avocado. Drizzle with the spicy crema and add any additional desired toppings. Serve with lime wedges on the side.
Notes
- Shrimp Alternatives: For a different protein option, consider using grilled fish or sautéed vegetables.
- Tortilla Choice: Both corn and flour tortillas work well; choose based on your preference.
- Make Ahead: The slaw and crema can be prepared a few hours in advance and stored in the refrigerator until ready to use.