Ingredients
For the shrimp
- 1 pound medium shrimp, peeled and deveined, tails removed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
For the cilantro lime slaw
- 1/2 cup light sour cream
- 1/4 cup oil
- 1/4 cup water
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/4 teaspoon salt, plus more to taste
- Juice of 2 limes
- 2-3 cups shredded green cabbage (or a bag of thinly shredded cabbage)
For serving
- 1 package tortillas (corn or flour, medium-sized white corn tortillas work best)
- Fresh cilantro for topping
- Lime wedges
- 1-2 avocados, sliced
Instructions
- Prepare the shrimp seasoning: In a small bowl, combine chili powder, cumin, paprika, and salt. Pat the shrimp dry on both sides, then gently toss them in the seasoning mixture until evenly coated. Cover and refrigerate while making the slaw.
- Make the cilantro lime slaw sauce: Add light sour cream, oil, water, cilantro leaves, garlic, salt, and lime juice to a food processor. Blend until smooth and creamy. Taste and adjust salt or lime juice as desired.
- Toss the slaw: Mix about half a cup or a bit more of the slaw sauce with the shredded cabbage until well coated, creating a creamy coleslaw texture. Reserve remaining sauce for drizzling on tacos or use as a salad dressing.
- Cook the shrimp: Heat a drizzle of oil in a large skillet over medium-high heat. Add the seasoned shrimp and sauté for 5-8 minutes, flipping occasionally, until shrimp are opaque and cooked through.
- Warm the tortillas: Place tortillas in a dry skillet over medium heat for about 15 seconds on each side, or heat 4-6 tortillas wrapped in damp paper towels in the microwave for about 30 seconds.
- Assemble the tacos: Fill each warm tortilla with shrimp, a generous portion of cilantro lime slaw, and sliced avocado. Drizzle with additional slaw sauce and top with fresh cilantro and a squeeze of lime juice. Serve immediately.
Notes
- Nutritional calculations do not account for using all of the sauce; adjust consumption accordingly.
- Shrimp tacos are best enjoyed fresh, but leftovers can be stored properly and reheated carefully.
- Store shrimp separately in an airtight container in the fridge for up to 3 days.
- The slaw, toppings, and any extra sauce can be refrigerated for 2-3 days and up to 5 days for sauce.
- To reheat shrimp, microwave briefly (about 20 seconds) or warm in a hot skillet for 1-2 minutes to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
