Description
Bright, spiced shrimp, crisp slaw, and warm tortillas make these easy shrimp tacos pop with flavor in about 20 minutes.
Ingredients
Scale
- 500 g (1 lb) peeled and deveined medium shrimp, tails removed
- 30 ml (2 tbsp) olive oil
- Juice of 1 lime (30 ml / 2 tbsp)
- 2 cloves garlic, minced (6 g)
- 1 tsp smoked paprika (2 g)
- ½ tsp ground cumin (1 g)
- ½ tsp kosher salt
- ¼ tsp black pepper (0.5 g)
- 200 g (4 cups) shredded cabbage mix
- 60 ml (¼ cup) mayonnaise
- 15 ml (1 tbsp) apple cider vinegar
- 1 tsp sugar (4 g)
- Salt and pepper to taste
- 8 small corn or flour tortillas (6-inch)
- 60 g (½ cup) chopped cilantro
- 1 avocado, sliced
- Lime wedges
- Optional: 30 g (¼ cup) crumbled queso fresco or feta
Instructions
- In a large bowl, combine olive oil, lime juice, garlic, smoked paprika, ground cumin, kosher salt, and black pepper. Add shrimp and toss to coat; let sit for 5–10 minutes.
- In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss with shredded cabbage until evenly coated.
- Preheat a skillet over medium-high heat. Warm tortillas directly in the pan for 10–30 seconds until blistered.
- Drain excess marinade from shrimp and sear in the hot skillet for 2–3 minutes per side until cooked through.
- Assemble tacos by layering tortillas with shrimp, slaw, avocado, cilantro, and a squeeze of lime. Add crumbled queso fresco if desired.
Notes
For a gluten-free version, use corn tortillas and ensure mayonnaise is gluten-free. You can substitute shrimp with firm white fish if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 145mg