Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw
Bring bold, zesty flavors to your table with these Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw, a quick and vibrant meal perfect for weeknights or casual gatherings. Succulent shrimp are seasoned with a smoky blend of chili powder, paprika, cumin, and garlic, then pan-seared to perfection. They’re paired with a refreshing slaw featuring crisp green and red cabbage tossed in a creamy lime and garlic dressing, with a touch of honey for balance and optional jalapeño for a spicy kick. Nestled in warm corn tortillas and topped with avocado slices, these tacos are as colorful as they are delicious. Ready in just 30 minutes, this recipe is a delightful fusion of heat, crunch, and tangy goodness, perfect for taco lovers and seafood enthusiasts alike.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 8 pieces corn tortillas
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 0.25 cup cilantro, chopped
- 0.25 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons lime juice, freshly squeezed
- 2 cloves garlic, minced
- 1 teaspoon honey
- 0.5 pieces jalapeño, finely diced (optional)
- 1 piece avocado, sliced (optional for garnish)
- 4 pieces lime wedges (for serving)
Instructions
In a medium bowl, combine chili powder, paprika, cumin, garlic powder, salt, and black pepper. Toss the shrimp with olive oil and the spice mixture until evenly coated. Set aside.
In a large bowl, prepare the slaw by combining the green and red cabbage, cilantro, and jalapeño (if using). In a small bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, and honey. Pour the dressing over the cabbage mixture and toss to coat. Set aside.
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side or until they are pink and fully cooked. Remove from heat.
Warm the corn tortillas in a dry skillet, on the grill, or in the microwave until pliable.
To assemble the tacos, place a few cooked shrimp on each tortilla. Top with a generous helping of the garlic cilantro lime slaw. Add avocado slices if desired.
Serve the tacos with lime wedges on the side for an extra burst of flavor. Enjoy immediately!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.1 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
