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Spicy shrimp tacos with cilantro lime slaw and avocado crema

30-Minute Spicy Shrimp Tacos with Cilantro Lime Slaw

Smoky pan-seared shrimp, crunchy cilantro lime slaw, warm corn tortillas, and creamy avocado crema.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 tacos
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Spicy Shrimp
  • 1 1/2 lb large or jumbo shrimp peeled and deveined
  • 1 1/2 tbsp avocado oil or olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ancho chili powder
  • 1/4 tsp black pepper
  • 1/4 tsp fine sea salt
  • 12 small corn tortillas
Cilantro Lime Slaw
  • 1 1/2 cups green cabbage thinly sliced
  • 1 1/2 cups purple cabbage thinly sliced
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • 1 tsp honey
  • salt and black pepper to taste
Avocado Crema
  • 1 large ripe avocado
  • 1/3 cup plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 small garlic clove
  • 2 tbsp cilantro chopped
  • 1/4 tsp ground cumin
  • salt to taste
  • 1-2 tbsp water as needed

Method
 

  1. Toss the green cabbage, purple cabbage, lime juice, cilantro, honey, salt, and pepper together. Set aside while preparing the tacos.
  2. Blend the avocado, Greek yogurt, lime juice, garlic, cilantro, cumin, and salt until smooth. Add water as needed for a drizzleable consistency.
  3. Combine garlic powder, smoked paprika, cumin, ancho chili powder, black pepper, and salt. Pat the shrimp dry and toss with the seasoning.
  4. Heat oil in a large skillet over medium-high heat. Cook the shrimp in a single layer for 2 to 3 minutes per side, until opaque and cooked through.
  5. Warm the corn tortillas in a dry skillet until soft and flexible.
  6. Fill each tortilla with avocado crema, cilantro lime slaw, and 2 to 3 shrimp. Add extra cilantro, lime, pico de gallo, or jalapeño if desired.

Notes

For best browning, pat the shrimp dry before seasoning and avoid overcrowding the skillet.