Description
These mouthwatering shrimp tacos are a quick and flavorful meal perfect for any weeknight. Featuring perfectly seasoned and skillet-cooked shrimp paired with a tangy cabbage slaw, creamy avocado slices, and a sprinkle of blue cheese, these tacos deliver a delicious mix of textures and flavors in just 20 minutes.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp (peeled, deveined, tail-off)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- Salt and pepper to taste
Slaw and Toppings
- 2 cups shredded cabbage (red and green mix)
- 1/2 cup diced tomatoes
- 1/4 cup blue cheese crumbles
- 1 ripe avocado, sliced
- Juice of 1 lime
- 2 tbsp chopped cilantro
Other
- 8 small flour tortillas
Instructions
- Season the shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper until they are evenly coated with the spices.
- Cook the shrimp: Heat a skillet over medium-high heat and add the seasoned shrimp in a single layer. Cook for 2-3 minutes on each side until the shrimp are opaque and have a slight char. Remove the skillet from heat once done.
- Prepare the slaw: In a separate bowl, combine the shredded cabbage and diced tomatoes. Add half of the lime juice and a pinch of salt, then toss the mixture well to combine all the flavors.
- Warm the tortillas: Heat the flour tortillas in a dry skillet or directly over a flame until they are lightly charred and warm, making them pliable for assembling the tacos.
- Assemble the tacos: Layer the cabbage slaw, 2-3 cooked shrimp, blue cheese crumbles, sliced avocado, the remaining lime juice, and chopped cilantro onto each warmed tortilla. Serve immediately for the best taste and texture.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the shrimp seasoning.
- Blue cheese can be substituted with feta or cotija cheese if preferred.
- To keep tortillas warm while assembling, wrap them in a clean kitchen towel.
- These tacos are best enjoyed fresh, but leftover shrimp and slaw can be stored separately in airtight containers for up to 2 days.
