Name: Shrimp Tacos with Spicy Slaw and Avocado Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 pound uncooked (31-40/pound size) shrimp, thawed, peeled, tails removed; 2 tablespoons olive oil; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; Salt and pepper to taste; 1/2 cup mayonnaise; 1/2 cup sour cream; 2 tablespoons lime juice; 1/4 teaspoon salt; 3 cups finely shredded cabbage or coleslaw mix; 1/3 cup chopped red onions; 1 jalapeno pepper, finely chopped; 1/2 cup roughly chopped fresh cilantro; 8 medium corn tortillas; 1 large avocado, chopped or sliced; Lime wedges

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Introduction

Shrimp tacos are a quick, flavorful meal perfect for any night of the week. This recipe combines spiced shrimp with a creamy, tangy slaw for a fresh and satisfying bite.

A close-up of a shrimp taco on a toasted corn tortilla. The bottom layer is a creamy white sauce spread evenly on the tortilla, topped with light green shredded cabbage and small chunks of bright green avocado scattered across. On top, there are four golden-brown, seasoned shrimp with a slight char, arranged in a circular pattern. Tiny pieces of chopped purple onion and fresh green cilantro are sprinkled on the shrimp and surrounding ingredients. The taco sits on a white marbled surface with lime wedges nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound uncooked (31-40/pound size) shrimp, thawed and peeled, tails removed
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and pepper to taste
For the slaw:

1/2 cup mayo
1/2 cup sour cream
2 tablespoons lime juice
1/4 teaspoon salt
3 cups finely shredded cabbage or coleslaw mix
1/3 cup chopped red onions (or to taste)
1 jalapeno pepper, chopped finely
1/2 cup roughly chopped fresh cilantro

For serving:

8 medium corn tortillas
1 large avocado, chopped or sliced
Lime wedges

Instructions

Step 1: Prep your shrimp. If frozen, place them in a colander and run under cool water until thawed. Pat dry thoroughly.
Step 2: In a large bowl, whisk together mayo, sour cream, lime juice, and salt until smooth. Add shredded cabbage, chopped red onions, jalapeno, and cilantro. Toss until everything is evenly coated. Taste and adjust seasoning if needed.
Step 3: Heat olive oil in a skillet over medium-high heat. Add shrimp, then sprinkle chili powder, smoked paprika, garlic powder, cumin, salt, and pepper over them. Cook, stirring occasionally, until shrimp turn pink and are cooked through, about 5 minutes.
Step 4: Warm the corn tortillas in a dry skillet or microwave. Assemble tacos by layering slaw, cooked shrimp, and avocado slices on each tortilla.
Step 5: Serve immediately with lime wedges on the side for squeezing over the tacos.

Tips & Variations

For extra heat, add a dash of cayenne pepper to the shrimp seasoning or more finely chopped jalapeno to the slaw.
Swap corn tortillas for flour tortillas if preferred for a softer texture.
To make it dairy-free, substitute mayo and sour cream with a dairy-free alternative or Greek yogurt.
Grill the shrimp instead of pan-frying for a smoky flavor.

Storage

Store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet over low heat to avoid overcooking. Assemble tacos fresh before serving for the best texture.

How to Serve

A close-up view shows a shrimp taco held by a woman's hand against a white marbled surface, with another taco blurred in the background. The taco has three golden-brown grilled shrimp with a slightly shiny texture and light green chopped avocado pieces on top. Beneath the shrimp, a creamy white sauce with small bits of green herbs and pale purple onion pieces is spread over shredded pale green cabbage. The taco itself is a soft, slightly charred yellow corn tortilla folded to hold the fillings. Scattered lime wedges and small chopped green herbs add color to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp straight from the freezer?

It’s best to thaw shrimp before cooking to ensure even cooking and better texture. Run frozen shrimp under cool water until thawed and pat dry before seasoning.

Is there a way to make this recipe spicier?

Yes, increase the amount of chili powder or add cayenne pepper to the shrimp seasoning. You can also add more jalapeno or include a hot sauce to the slaw for extra kick.