Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw Recipe

Introduction

These Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw make a quick and flavorful meal perfect for weeknights or casual gatherings. Bright lime and fresh cilantro balance out the spicy shrimp, while the creamy slaw adds a refreshing crunch. Ready in just 25 minutes, they’re sure to become a favorite.

Ingredients

• 1 lb shrimp (peeled and deveined)
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice (freshly squeezed)
• 2 cups cabbage (shredded)
• 1 cup carrots (shredded)
• 1/4 cup cilantro (chopped)
• 2 tbsp mayonnaise
• 1 tbsp lime juice (freshly squeezed)
• 1 clove garlic (minced)
• 1/2 tsp salt
• 8 small corn tortillas
• 1 avocado (sliced)
• 1/2 cup lime wedges

Instructions

1. Step 1: In a mixing bowl, combine the shrimp, olive oil, chili powder, cumin, paprika, garlic powder, salt, black pepper, and 1 tablespoon of lime juice. Toss everything together until the shrimp is evenly coated with the seasoning.
2. Step 2: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat and set aside.
3. Step 3: In a large bowl, mix together the shredded cabbage, shredded carrots, and chopped cilantro.
4. Step 4: In a separate small bowl, whisk together the mayonnaise, 1 tablespoon of lime juice, minced garlic, and 1/2 teaspoon of salt. Pour this dressing over the cabbage mixture and toss well to combine, creating the garlic cilantro lime slaw.
5. Step 5: Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
6. Step 6: Assemble the tacos by placing a portion of cooked shrimp on each tortilla. Top with a generous handful of the garlic cilantro lime slaw, then add slices of avocado on top.
7. Step 7: Serve the tacos immediately with lime wedges on the side for squeezing over the top.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper to the shrimp seasoning mix.
• Swap mayonnaise for Greek yogurt in the slaw dressing for a lighter option.
• Use flour tortillas instead of corn if preferred, but warm them gently to avoid tearing.
• For a smoky flavor, grill the shrimp instead of cooking them in a skillet.

Storage

Store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or microwave before assembling tacos. Slaw is best served cold and can be enjoyed as a side or topping for other dishes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just be sure to thaw them completely and pat them dry before seasoning to avoid excess moisture.

How can I make this recipe gluten-free?

Use corn tortillas, which are naturally gluten-free, and check that your chili powder and other seasonings do not contain gluten additives.

Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw Recipe

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★★★★★

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These Spicy Shrimp Tacos feature perfectly seasoned and sautéed shrimp paired with a creamy garlic cilantro lime slaw. Ready in just 25 minutes, this vibrant and flavorful dish combines tender shrimp, crunchy slaw, and creamy avocado wrapped in warm corn tortillas for a quick and delicious meal.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Shrimp Marinade

• 1 lb shrimp (peeled and deveined)
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice (freshly squeezed)

Garlic Cilantro Lime Slaw

• 2 cups cabbage (shredded)
• 1 cup carrots (shredded)
• 1/4 cup cilantro (chopped)
• 2 tbsp mayonnaise
• 1 tbsp lime juice (freshly squeezed)
• 1 clove garlic (minced)
• 1/2 tsp salt

Assembly

• 8 small corn tortillas
• 1 avocado (sliced)
• 1/2 cup lime wedges

Instructions

1. Prepare the Shrimp: In a mixing bowl, combine the shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, black pepper, and freshly squeezed lime juice. Toss everything well to coat the shrimp evenly with the spices and marinade.
2. Cook the Shrimp: Heat a skillet over medium-high heat. Once hot, add the marinated shrimp and cook them for about 2-3 minutes on each side, or until they turn pink, opaque, and are cooked through but still juicy.
3. Make the Slaw: In a large mixing bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro. In a separate small bowl, whisk together mayonnaise, fresh lime juice, minced garlic, and salt to create a tangy dressing. Pour this dressing over the cabbage mixture and toss thoroughly to combine it all into a creamy slaw.
4. Warm the Tortillas: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or microwave them wrapped in a damp paper towel for about 20 seconds until warm and pliable.
5. Assemble the Tacos: Place a generous portion of cooked shrimp onto each warm tortilla. Top with a hearty scoop of the garlic cilantro lime slaw, and add slices of ripe avocado. Serve immediately with lime wedges on the side for an extra burst of fresh citrus flavor.

Notes

• Use fresh lime juice for the best flavor impact in both the marinade and slaw dressing.
• Do not overcook the shrimp to maintain a tender texture.
• For a spicier kick, add finely chopped jalapeños to the slaw or sprinkle extra chili powder on the shrimp.
• These tacos are best enjoyed fresh but leftover shrimp and slaw can be stored separately in the fridge for up to 2 days.
• Warm the tortillas just before serving to keep them soft and pliable.

Keywords: shrimp tacos, spicy shrimp, garlic cilantro slaw, lime slaw, quick shrimp recipe, Mexican tacos, easy dinner