Shrimp tacos loaded with avocado, spicy shrimp, and a homemade creamy lime slaw? HELLO YUMMY!
It’s almost hard to talk about it these shrimp tacos, that’s how much I love them.
What we have going on here is delicious spice-loaded shrimp tucked in between smashed avocado and a cabbage slaw that is heavy with a homemade creamy lime sauce. Question: topped with crumbly, salty Cotija cheese, and wrapped in a corn tortilla with a wedge of lime squeezed over the top? Answer: Yes.
More cilantro. More lime. More avocado and spicy shrimp.
The world just seems so right.
These shrimp tacos are fast, easy, and give me something to look forward to at the end of the day.
For example: TV and tacos! Late-night work and tacos! Friends and tacos! Hanging out on the deck with the dog and tacos!
Everything is better with tacos.
Cheers to many warm-weather nights with tons and tons of shrimp tacos in your future!
PS. Okay, for people who are extra: these cute little taco holders will make you feel like you’re at a restaurant and they are worth a browse, if you’re a taco accessory kind of a person (I am).
Check out our video for how to make Spicy Shrimp Tacos:
Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw – ready in about 30 minutes and loaded with flavor and texture. SO YUM!
Garlic Cilantro Lime Sauce:
- 1/4 cup oil
- 1/4 cup water
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- juice of 2 limes
- 1/2 cup sour cream or full-fat Greek yogurt
Shrimp Taco Spice Mix:
- 2 teaspoons each chili powder and cumin
- 1/2 teaspoon each onion powder and garlic powder
- 1/4 teaspoon cayenne pepper (more or less to taste)
- 1 teaspoon coarse sea salt
Stuff for the Shrimp Tacos:
- 1 lb. shrimp, peeled and deveined, tails removed
- 2–3 cups shredded green cabbage
- 8 small tortillas (corn or flour)
- avocados, Cotija cheese, and lime wedges for serving
- Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
- Slaw: Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.
- Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
- Assembly: For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.
For those with extra time on their hands and a heart set on fried shrimp: the beer batter instructions in this recipe work for shrimp, too!