Spicy Shrimp Tacos Garlic Slaw (Printable)
Juicy spiced shrimp in warm tortillas topped with creamy garlic cilantro lime slaw for easy taco night.
# What You'll Need:
→ Spiced Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon cayenne pepper
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1 lime
→ Garlic Cilantro Lime Slaw
11 - 3 cups shredded green and red cabbage mix
12 - 1/2 cup carrots, shredded
13 - 1/4 cup fresh cilantro, chopped
14 - 1/4 cup mayonnaise
15 - 2 tablespoons Greek yogurt
16 - 2 tablespoons fresh lime juice
17 - 1 clove garlic, minced
18 - 1 teaspoon honey
19 - Salt and pepper, to taste
→ Assembly
20 - 8 small corn or flour tortillas, warmed
21 - 1 ripe avocado, sliced
22 - Extra fresh cilantro and lime wedges, for garnish
# How To Make It:
01 - In a medium bowl, combine the shrimp, olive oil, minced garlic, chili powder, smoked paprika, cumin, cayenne, salt, black pepper, and lime juice. Toss thoroughly until every shrimp is evenly coated with the spice mixture.
02 - In a large bowl, toss together the shredded cabbage, carrots, and chopped cilantro. In a separate smaller 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, turning once, until they turn pink and are cooked through. Remove from the heat.
04 - Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 to 30 seconds until pliable.
05 - Layer a generous portion of the garlic cilantro lime slaw onto each warm tortilla. Top with the spicy shrimp and sliced avocado. Garnish with extra cilantro and serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The slaw dressing doubles as a marinade for fish or chicken, so you will want to memorize it by heart.
- Cayenne and smoked paprika hit different when they char slightly in a hot pan, creating a smoky heat that lingers without overwhelming.
02 -
- Overcooked shrimp turn rubbery and sad, so pull them from the pan the second they are pink and shaped like a loose C rather than a tight O.
- Making the slaw ahead of time actually improves it since the cabbage softens slightly and absorbs the dressing while it chills.
03 -
- Dry your shrimp thoroughly with paper towels before seasoning, because excess moisture creates steam instead of that beautiful charred crust.
- Let the skillet get fully hot before adding shrimp, since a pan that is not ready will boil the shrimp in their own juices rather than searing them.