Description
These mouthwatering shrimp tacos bring together perfectly seasoned and seared shrimp with fresh, tangy slaw and creamy avocado crema for a quick and flavorful meal that’s perfect for weeknights or casual gatherings.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound raw peeled and deveined shrimp
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- Juice of 1 lime (divided)
Toppings and Slaw
- 6 corn tortillas
- 1½ cups shredded cabbage
- ¼ cup sour cream
- ¼ teaspoon garlic powder
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
- ¼ cup pickled red onions (optional)
- Pinch of salt
Instructions
- Season the shrimp: Toss the raw peeled and deveined shrimp with taco seasoning, olive oil, and the juice from half a lime until well coated.
- Cook the shrimp: Heat a skillet over medium-high heat and sear the shrimp for 2 to 3 minutes on each side, until the shrimp turn opaque and develop a slight char for added flavor.
- Make the crema: In a small bowl, combine sour cream, the remaining lime juice, and garlic powder, mixing them well to create a zesty and creamy lime crema.
- Prepare the slaw: In a separate bowl, toss the shredded cabbage with lime juice and a pinch of salt. Let this sit for a few minutes to soften and absorb the flavors.
- Warm the tortillas: Warm the corn tortillas in a dry skillet for about 30 seconds on each side until soft and pliable, making them easy to fold.
- Assemble the tacos: Layer each warmed tortilla with the lime cabbage slaw, cooked shrimp, sliced avocado, and drizzle generously with the lime crema. Garnish with fresh cilantro and pickled red onions if using. Serve immediately for the best taste and texture.
Notes
- For extra heat, add a dash of hot sauce or sliced jalapeños to the topping.
- Pickled red onions are optional but add a nice contrast of flavor and acidity.
- Use fresh lime juice for the best bright flavor in the slaw and crema.
- Substitute sour cream with Greek yogurt for a lighter option.
- Make sure not to overcook the shrimp to keep them tender and juicy.
