Spicy Shrimp Tacos With Garlic (Printable Version)
Seasoned shrimp in warm tortillas topped with creamy garlic cilantro lime slaw for a bold, zesty meal.
# What You Need:
→ Spicy Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp chili powder
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp ground cumin
07 - 1/4 tsp cayenne pepper
08 - 1/2 tsp kosher salt
09 - 1/4 tsp freshly ground black pepper
10 - Juice of 1 lime
→ Garlic Cilantro Lime Slaw
11 - 3 cups shredded cabbage (green or green and red mix)
12 - 1/2 cup carrots, shredded
13 - 1/4 cup fresh cilantro, chopped
14 - 1/4 cup mayonnaise
15 - 2 tbsp Greek yogurt
16 - 2 tbsp fresh lime juice
17 - 1 clove garlic, minced
18 - 1 tsp honey
19 - Salt and pepper to taste
→ Assembly
20 - 8 small corn or flour tortillas, warmed
21 - 1 ripe avocado, sliced
22 - Extra fresh cilantro for garnish
23 - Lime wedges for garnish
# Directions:
01 - In a medium bowl, combine shrimp with olive oil, minced garlic, chili powder, smoked paprika, ground cumin, cayenne pepper, kosher salt, black pepper, and fresh lime juice. Toss thoroughly until every shrimp is evenly coated. Allow to marinate while preparing the slaw.
02 - In a large bowl, combine shredded cabbage, shredded carrots, and chopped cilantro. In a separate small bowl, whisk together mayonnaise, Greek yogurt, fresh lime juice, minced garlic, and honey. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate until ready to assemble.
03 - Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and are cooked through. Remove from heat and set aside.
04 - Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 20 to 30 seconds until pliable.
05 - Layer a generous portion of garlic cilantro lime slaw onto each warmed tortilla. Top with the spicy cooked shrimp, avocado slices, and a sprinkle of extra cilantro. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The slaw alone is worth making for everything from fish tacos to pulled pork sandwiches, and it only gets better as it sits in the fridge.
- Double the spice rub and keep it in a jar so you can pull this meal off on even your laziest nights.
- It feels like a Friday night feast but comes together fast enough for a hectic Wednesday.
02 -
- Do not overcook the shrimp because they go from perfectly tender to rubbery in a matter of seconds, and carryover heat will continue cooking them even off the stove.
- Making the slaw at least fifteen minutes ahead gives the cabbage time to soften and the dressing time to develop its full flavor.
03 -
- Pat the shrimp completely dry with paper towels before seasoning because excess moisture is the enemy of a good sear.
- A squeeze of lime juice over the finished tacos at the very end brightens every single flavor on the plate.