Description
These mouthwatering shrimp tacos come together in just 20 minutes, offering a perfect balance of spicy, tangy, and creamy flavors. Marinated shrimp are seared to perfection, then layered with a zesty cabbage slaw, creamy lime garlic crema, ripe avocado slices, fresh cilantro, and optional pickled red onions, all wrapped in warm corn tortillas. This vibrant and easy recipe is perfect for a quick weeknight dinner or a casual gathering.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound raw peeled and deveined shrimp
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 1 lime, juiced (divided)
Toppings and Slaw
- 6 corn tortillas
- 1½ cups shredded cabbage
- ¼ cup sour cream
- ¼ teaspoon garlic powder
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
- ¼ cup pickled red onions (optional)
- Pinch of salt
Instructions
- Marinate the shrimp: Toss the shrimp with taco seasoning, olive oil, and juice from half a lime. Let them sit briefly to absorb the flavors.
- Cook the shrimp: Heat a skillet over medium-high heat. Sear the shrimp for 2–3 minutes per side until they turn opaque and develop a slight char, ensuring they are cooked through but still juicy.
- Prepare the crema: In a small bowl, combine the sour cream, remaining lime juice, and garlic powder. Mix well to create a tangy lime garlic crema.
- Make the cabbage slaw: In a separate bowl, toss the shredded cabbage with lime juice and a pinch of salt. Allow it to sit for a few minutes so the flavors meld and the cabbage softens slightly.
- Warm the tortillas: Heat each corn tortilla in a dry skillet for about 30 seconds on each side until warm and pliable, ready for assembly.
- Assemble the tacos: Layer the cabbage slaw, cooked shrimp, avocado slices, and drizzle with the lime garlic crema on each tortilla. Top with chopped fresh cilantro and optional pickled red onions. Serve immediately for the best flavor and texture.
Notes
- For extra heat, sprinkle some chili flakes or hot sauce on the shrimp before cooking.
- Pickled red onions add a nice tangy crunch but can be omitted if unavailable.
- Use gluten-free corn tortillas to keep this recipe gluten-free.
- Shrimp can be substituted with fish or chicken if preferred.
- Leftovers can be refrigerated separately and assembled fresh before serving to avoid soggy tortillas.
