Description
These mouthwatering shrimp tacos are quick and easy to prepare, featuring perfectly seasoned and seared shrimp paired with tangy cabbage slaw, creamy lime-infused crema, and fresh avocado slices. Perfect for a vibrant, flavorful meal that comes together in just 20 minutes.
Ingredients
Scale
Shrimp
- 1 pound raw peeled and deveined shrimp
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- Juice of ½ lime
Toppings & Slaw
- 6 corn tortillas
- 1½ cups shredded cabbage
- ¼ cup sour cream
- Juice of remaining ½ lime
- ¼ teaspoon garlic powder
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
- ¼ cup pickled red onions (optional)
- Pinch of salt
Instructions
- Season the shrimp: Toss the peeled and deveined shrimp with taco seasoning, olive oil, and juice from half a lime until evenly coated.
- Cook the shrimp: Heat a skillet over medium-high heat and sear the shrimp for 2–3 minutes per side until they turn opaque and have a slight char, ensuring they are cooked through but still juicy.
- Prepare the crema: In a small bowl, combine sour cream, the remaining lime juice, and garlic powder. Mix well to create a tangy lime crema.
- Make the cabbage 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 soften and blend flavors.
- Warm the tortillas: Heat the corn tortillas in a dry skillet for about 30 seconds on each side until pliable and warm.
- Assemble the tacos: Layer each tortilla with cabbage slaw, seared shrimp, sliced avocado, and drizzle with the lime crema. Garnish with fresh cilantro and pickled red onions if using. Serve immediately for the best flavor and texture.
Notes
- For extra heat, add some diced jalapeños or a sprinkle of chili flakes to the shrimp before cooking.
- Pickled red onions are optional but add a nice tangy crunch. You can prepare them ahead by soaking sliced red onions in vinegar, sugar, and salt for at least 30 minutes.
- Substitute sour cream with Greek yogurt for a lighter crema option.
- Use flour tortillas if preferred, but corn tortillas keep this dish more traditional and gluten-free.
- To save time, prepare the slaw and crema while the shrimp cooks.
