Any subs for cilantro? I really don't like the taste.

You could use parsley, but it would definitely lend a different flavor. You can always just omit the cilantro!

How long will the sauce last in the fridge?

3-4 days in a sealed container!

I can't find cotija cheese. What should I use instead?

You could use another salty crumbled cheese like feta, or just omit! They are just as delicious without cheese.

Any shortcut ideas to make this recipe even easier?

Buy storebought taco seasoning in place of the dried spices, buy shrimp that already peeled/deveined, and/or use a similar storebought sauce or dressing for the slaw!

Can I fry the shrimp in this recipe?

Yes! The beer batter instructions in this recipe work for shrimp, too!

Could I use a different type of seafood than shrimp?

Sure could! Something simple like cod fillets, halibut, or mahi mahi would work great and have a similar flavor profile. This is my favorite easy fish taco recipe !

Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw Recipe

Name: Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1/4 cup oil; 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; 1/4 cup water (if needed, to thin sauce); 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; 1 lb. shrimp, peeled and deveined, tails removed; 2-3 cups shredded green cabbage; 8 small tortillas (corn or flour); 2 avocados; 1/4 cup Cotija cheese; lime wedges for serving

Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 307 reviews

Author: Pinch of Yum
Total Time: 30 minutes
Yield: 4 (2 small tacos each) 1x

Description

The BEST Shrimp Tacos with Garlic Cilantro Lime Slaw – ready in about 30 minutes and loaded with flavor and texture. SO YUM!

Ingredients

Units Scale

Garlic Cilantro Lime Sauce:

1/4 cup oil
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
1/4 cup water (if needed, to thin sauce)

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)
2 avocados
1/4 cup Cotija cheese
lime wedges for serving

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Instructions

Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth. Add water if needed to thin.
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 sauté 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.