Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw
Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw combine smoky seasoned shrimp, creamy avocado, crunchy cabbage slaw, and a fresh garlic lime sauce.Ready in only 30 minutes.Perfect for Taco Tuesday, family dinners, and entertaining guests
Ingredients
Garlic Cilantro Lime Sauce
- ¼ cup olive oil
- ½ cup chopped green onions
- ½ cup fresh cilantro leaves
- 2 garlic cloves
- ½ teaspoon salt
- Juice of 2 fresh limes
- ½ cup sour cream or full-fat Greek yogurt
- ¼ cup water if needed to thin
Shrimp Taco Seasoning
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper adjust to taste
- 1 teaspoon coarse sea salt
Taco Ingredients
- 1 pound large shrimp peeled, deveined, and tails removed
- 2 –3 cups shredded green cabbage
- 8 small corn or flour tortillas
- 2 ripe avocados
- ¼ cup crumbled Cotija cheese
- Lime wedges for serving
Instructions
Make the Garlic Cilantro Lime Sauce
- Add the olive oil, green onions, cilantro, garlic, salt, lime juice, sour cream, and water (if needed) to a blender or food processor.
- Blend until mostly smooth and creamy.
- Taste and adjust the seasoning if necessary.
Prepare the Slaw
- Place the shredded cabbage into a large bowl.
- Add enough garlic cilantro lime sauce to lightly coat the cabbage.
- Toss well and refrigerate while preparing the shrimp.
Season the Shrimp
- In a small bowl, combine the chili powder, cumin, onion powder, garlic powder, cayenne pepper, and sea salt.
- Pat the shrimp dry with paper towels.
- Toss the shrimp with the spice mixture until evenly coated.
Cook the Shrimp
- Heat a drizzle of olive oil in a large skillet over medium-high heat.
- Add the seasoned shrimp in a single layer.
- Cook for 2–3 minutes per side, or until the shrimp turn pink and opaque, about 5–8 minutes total.
- Remove from the heat immediately to prevent overcooking.
Assemble the Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw
- Warm the tortillas in a dry skillet or microwave.
- Spread mashed avocado onto each tortilla.
- Add a generous spoonful of the cabbage slaw.
- Top with the cooked shrimp.
- Sprinkle with crumbled Cotija cheese.
- Drizzle with the remaining garlic cilantro lime sauce.
- Serve immediately with fresh lime wedges.
Notes
These tacos are best enjoyed immediately after cooking while the shrimp are warm and juicy. If you're meal prepping, keep the shrimp, slaw, sauce, and tortillas stored separately and assemble just before serving. You can also substitute fish, grilled chicken, or tofu using the same seasoning blend.