Description
These Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw are the perfect zesty meal for busy weeknights. Juicy, seasoned shrimp meet a creamy, tangy slaw—all wrapped in warm tortillas for a flavor-packed dinner that’s quick, fresh, and easy.
Ingredients
Garlic Cilantro Lime Sauce:
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1/4 cup (60 ml) oil
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1/2 cup (30 g) chopped green onions
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1/2 cup (15 g) fresh cilantro leaves
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2 cloves garlic
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1/2 teaspoon (3 g) salt
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Juice of 2 limes (about 4 tablespoons / 60 ml)
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1/2 cup (120 g) sour cream or full-fat Greek yogurt
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1/4 cup (60 ml) water (optional, to thin)
Shrimp Taco Spice Mix:
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2 teaspoons (4 g) chili powder
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2 teaspoons (4 g) cumin
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1/2 teaspoon (1 g) onion powder
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1/2 teaspoon (1 g) garlic powder
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1/4 teaspoon (0.5 g) cayenne pepper (adjust to taste)
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1 teaspoon (5 g) coarse sea salt
Taco Assembly:
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1 lb (450 g) shrimp, peeled, deveined, tails removed
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2–3 cups (150–225 g) shredded green cabbage
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8 small tortillas (corn or flour)
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2 avocados, sliced
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1/4 cup (30 g) Cotija cheese
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Lime wedges, for serving
Instructions
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Make Sauce: Blend oil, green onions, cilantro, garlic, salt, lime juice, and sour cream until smooth. Thin with water if needed.
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Season Shrimp: Combine chili powder, cumin, onion powder, garlic powder, cayenne, and salt. Coat shrimp with spice mix.
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Cook Shrimp: Heat oil in a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until pink and opaque.
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Make Slaw: Toss shredded cabbage with some of the garlic, cilantro, lime sauce.
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Assemble Tacos: Warm tortillas. Fill with slaw, shrimp, avocado slices, Cotija cheese, and extra sauce. Serve with lime wedges.
Notes
Medium or large shrimp work best.
For less heat, reduce cayenne.
Feta cheese can replace Cotija.
Sauce can be made ahead up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired