Description
These mouthwatering shrimp tacos are a quick and flavorful meal perfect for any day of the week. Succulent shrimp seasoned with taco spices and lime, paired with a tangy cabbage slaw, creamy lime garlic crema, and fresh avocado slices, all wrapped in warm corn tortillas. Ready in just 20 minutes, they make a delicious and vibrant dish that’s great for entertaining or a casual family dinner.
Ingredients
Scale
Shrimp
- 1 pound raw peeled and deveined shrimp
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- Juice of ½ lime
Slaw
- 1½ cups shredded cabbage
- Juice of ½ lime
- Pinch of salt
Crema
- ¼ cup sour cream
- Juice of ½ lime
- ¼ teaspoon garlic powder
Assembly
- 6 corn tortillas
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
- ¼ cup pickled red onions (optional)
Instructions
- Season the shrimp: Toss the raw shrimp with taco seasoning, olive oil, and the juice from half a lime to evenly coat and marinate the shrimp for maximum flavor.
- Cook the shrimp: Heat a skillet over medium-high heat. Add the shrimp and sear for 2–3 minutes per side until the shrimp turns opaque and develops a slight char, ensuring they are cooked through but remain juicy.
- Make the crema: In a small bowl, combine sour cream, the remaining lime juice, and garlic powder. Mix well until smooth to create a zesty lime garlic crema that will add creaminess to the tacos.
- Prepare the slaw: In a separate bowl, toss the shredded cabbage with lime juice and a pinch of salt. Let it sit for a few minutes to allow the flavors to meld and cabbage to slightly soften.
- Warm the tortillas: Heat corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable, perfect for assembling the tacos.
- Assemble the tacos: Layer each tortilla with the cabbage slaw, cooked shrimp, and avocado slices. Drizzle generously with the lime garlic crema, then top with chopped fresh cilantro and optional pickled red onions. Serve immediately for the best taste and texture.
Notes
- For extra heat, add a sprinkle of chili flakes or hot sauce to the shrimp before cooking.
- If you prefer, swap the corn tortillas for flour tortillas.
- Pickled red onions are optional but add a nice tangy crunch; you can make your own or buy them pre-made.
- To make this dish gluten-free, ensure taco seasoning and tortillas are certified gluten-free.
- Leftover shrimp can be stored in the fridge for up to 2 days but are best enjoyed fresh.
