Description
These Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw combine tender, seasoned shrimp with a creamy, tangy sauce and crunchy cabbage slaw. Perfect for a quick and flavorful meal, this recipe uses fresh ingredients and spices to deliver a vibrant Mexican-inspired taco experience in just 30 minutes.
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)
Spice Mix
- 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
Instructions
- Make the Sauce: Pulse the oil, chopped green onions, cilantro leaves, garlic cloves, salt, lime juice, sour cream or Greek yogurt in a food processor or blender until mostly smooth. Add water as needed to reach desired sauce consistency.
- Prepare the Slaw: Toss 2 to 3 cups of shredded green cabbage with some of the prepared sauce, reserving the rest for topping the tacos.
- Cook the Shrimp: Pat the shrimp dry and coat them evenly with the chili powder, cumin, onion powder, garlic powder, cayenne pepper, and coarse sea salt spice blend. Heat a skillet over medium-high heat and sauté the shrimp until pink and cooked through, about 2-3 minutes per side.
- Assemble the Tacos: Warm the tortillas. Smash the avocados and spread on each tortilla. Add the dressed cabbage slaw, then top with cooked shrimp. Sprinkle with Cotija cheese and serve with lime wedges and the remaining sauce drizzled over the top.
Notes
- Adjust the cayenne pepper quantity according to your spice tolerance.
- Use full-fat Greek yogurt as a healthier alternative to sour cream.
- For a gluten-free option, choose corn tortillas.
- Feel free to add additional toppings like sliced radishes or jalapeños for extra crunch and heat.
- Leftover sauce can be refrigerated for up to 3 days.
