Spicy Shrimp Garlic Cilantro Tacos (Printable)
Seasoned shrimp in warm tortillas topped with creamy garlic cilantro lime slaw for a zesty weeknight dinner.
# What You Need:
→ Spiced 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 freshly ground black pepper
10 - Juice of 1 lime
→ Garlic Cilantro Lime Slaw
11 - 3 cups shredded green and red cabbage blend
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
# How-To:
01 - In a medium bowl, combine the shrimp with olive oil, minced garlic, chili powder, smoked paprika, ground cumin, cayenne pepper, kosher salt, black pepper, and fresh lime juice. Toss thoroughly until every shrimp is evenly coated. Let marinate for 5 minutes while you prepare the slaw.
02 - In a large bowl, toss together the shredded cabbage, shredded carrots, and chopped cilantro. In a separate small bowl, whisk 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 evenly coated. Refrigerate until ready to assemble.
03 - Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and opaque. Remove from the skillet promptly to avoid overcooking.
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 30 seconds until pliable.
05 - Layer a generous portion of the garlic cilantro lime slaw onto each warm tortilla. Top with the spiced shrimp and sliced avocado. Garnish with extra cilantro and a squeeze of fresh lime. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The slaw doubles as a dressing and a topping, so you get creaminess and crunch in every single bite without extra work.
- Thirty minutes from fridge to plate means this beats takeout on speed and flavor.
- The spice blend on the shrimp is smoky and bright, not just hot for the sake of it.
02 -
- Overcooked shrimp turn rubbery and sad, so pull them off the heat the moment they are fully pink and slightly firm to the touch.
- Making the slaw ahead of time actually improves it because the cabbage softens slightly and absorbs the dressing while it chills.
03 -
- A squeeze of lime juice over the assembled tacos right before eating wakes up every single flavor on the plate.
- Toast your tortillas in the same skillet you used for the shrimp, the residual spices leave a faint seasoned coating that makes the tortillas irresistible.