Spicy Shrimp Tacos Garlic Slaw (Printable Version)
Seasoned shrimp in warm tortillas with zesty garlic cilantro lime slaw, ready in 30 minutes.
# What You'll Need:
→ Spicy Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp chili powder
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp ground cumin
07 - 1/4 tsp cayenne pepper
08 - 1/2 tsp kosher salt
09 - 1/4 tsp freshly ground black pepper
10 - Juice of 1 lime
→ Garlic Cilantro Lime Slaw
11 - 3 cups shredded green and red cabbage blend
12 - 1/2 cup carrots, shredded
13 - 1/4 cup fresh cilantro, chopped
14 - 1/4 cup mayonnaise
15 - 2 tbsp Greek yogurt
16 - 2 tbsp fresh lime juice
17 - 1 clove garlic, minced
18 - 1 tsp honey
19 - Salt and freshly ground black pepper, to taste
→ Assembly
20 - 8 small corn or flour tortillas, warmed
21 - 1 ripe avocado, sliced
22 - Fresh cilantro and lime wedges, for garnish
# How to Make It:
01 - In a medium bowl, combine the shrimp with olive oil, minced garlic, chili powder, smoked paprika, cumin, cayenne pepper, salt, black pepper, and fresh lime juice. Toss thoroughly until every shrimp is evenly coated. Allow to marinate for 5 minutes.
02 - In a large bowl, toss together the shredded cabbage, carrots, and chopped cilantro. In a separate small bowl, whisk the mayonnaise, Greek yogurt, lime juice, minced garlic, honey, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate until ready to serve.
03 - Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in an even layer and cook for 2 to 3 minutes per side until they turn pink and are cooked through. Remove from heat immediately to prevent overcooking.
04 - Heat the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap a stack in a damp paper towel and microwave for 30 seconds until pliable.
05 - Layer a generous portion of slaw onto each warm tortilla. Top with the spicy shrimp, avocado slices, and a scattering of fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Insights:
01 -
- The spice rub on the shrimp is bold without overwhelming, and the smoky paprika and cumin make every bite feel like you put in way more effort than you did.
- That garlic cilantro lime slaw is the kind of thing you will start putting on sandwiches, burgers, and honestly eating with a fork straight from the bowl.
02 -
- Do not overcook the shrimp because they go from perfect to rubbery in about sixty seconds flat, and pulling them off the heat when they are just barely opaque all the way through is the sweet spot.
- Making the slaw at least fifteen minutes before serving gives the cabbage time to soften slightly and absorb the dressing, which transforms the texture from raw and crunchy to tender and slaw like.
03 -
- Pat the shrimp completely dry with paper towels before adding the spice mix, because excess moisture is the enemy of a good sear and you will end up steaming instead of charring.
- A small splash of olive oil in the skillet right before the shrimp go in, even though the shrimp are already oiled, creates that restaurant quality blistered edge that makes people think you know exactly what you are doing.