Description
These Spicy Shrimp Tacos are bursting with bold flavor thanks to a smoky spice rub, juicy shrimp, and a creamy garlic cilantro lime sauce. Paired with a crunchy slaw and creamy avocado, then topped with Cotija cheese and lime, these tacos are fast, fresh, and packed with zesty goodness. A perfect 30-minute meal for taco lovers!
Ingredients
Garlic Cilantro Lime Sauce
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1/4 cup oil
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1/2 cup chopped green onions
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1/2 cup cilantro leaves
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2 cloves garlic
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1/2 teaspoon salt
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Juice of 2 limes
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1/2 cup sour cream or full-fat Greek yogurt
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1/4 cup water (if needed, to thin sauce)
Shrimp Taco Spice Mix
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2 teaspoons chili powder
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2 teaspoons cumin
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/4 teaspoon cayenne pepper (adjust to taste)
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1 teaspoon coarse sea salt
For the Tacos
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1 pound shrimp, peeled and deveined, tails removed
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2-3 cups shredded green cabbage
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8 small tortillas (corn or flour)
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2 avocados
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1/4 cup Cotija cheese
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Lime wedges, for serving
Instructions
- Make the Garlic Cilantro Lime Sauce
Add oil, green onions, cilantro, garlic, salt, lime juice, and sour cream (or Greek yogurt) to a food processor or blender. Blend until mostly smooth. Add water to thin if needed. - Prepare the Slaw
In a bowl, toss the shredded cabbage with a few spoonfuls of the prepared sauce. Save the rest of the sauce for drizzling over the tacos. - Season and Cook the Shrimp
Pat the shrimp dry with paper towels. In a small bowl, mix the shrimp with the spice mix until evenly coated. Heat a drizzle of oil in a large skillet over medium-high heat. Add shrimp and sauté for 5–8 minutes, flipping occasionally, until cooked through. - Assemble the Tacos
Warm the tortillas and begin layering: spread mashed avocado on the bottom, add the slaw, then the shrimp. Drizzle with extra sauce and sprinkle with Cotija cheese. Serve with fresh lime wedges.
Notes
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To save time, make the sauce and slaw ahead of time and store in the fridge.
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Use fresh or frozen shrimp, just ensure it’s thawed and patted dry for best sear.
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For extra heat, double the cayenne or add a few dashes of hot sauce to the shrimp or sauce.
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Corn tortillas give a nice texture and flavor, but flour works too if preferred.
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Cotija can be swapped for feta or queso fresco in a pinch.
Nutrition
- Serving Size: 2 tacos
- Calories: 420kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 170mg