Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw
Total Time
30 minutes
Prep Time
20 mins
Cook Time
10 mins
Rating
4.8 out of 5 stars
(301)
Ingredients
8 tacos
- 1/4 cup oil
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- Juice of 2 limes
- 1/2 cup sour cream or full-fat Greek yogurt
- 1/4 cup water (if needed, to thin sauce)
- 2 teaspoons each chili powder and cumin
- 1/2 teaspoon each onion powder and garlic powder
- 1/4 teaspoon cayenne pepper (more or less to taste)
- 1 teaspoon coarse sea salt
- 1 lb. shrimp, peeled and deveined, tails removed
- 2–3 cups shredded green cabbage
- 8 small tortillas (corn or flour)
- 2 avocados
- 1/4 cup Cotija cheese
- Lime wedges for serving
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Preparation
Step 1
Pulse all the sauce ingredients in a food processor or blender until mostly smooth. Add water if needed to thin.
Step 2
Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.
Step 3
Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Step 4
For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.
Step 5
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Chef's notes
You can use parsley instead of cilantro if you dislike its taste.
The sauce will last 3-4 days in the fridge in a sealed container.
If you can't find Cotija cheese, you can substitute with feta or omit it entirely.
For a quicker recipe, use store-bought taco seasoning and pre-prepared shrimp.
