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Shrimp Tacos with Jalapeño Lime Slaw

A quick and flavorful shrimp taco recipe with a zesty jalapeño lime slaw, perfect for an easy weeknight meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 tacos
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 pound Uncooked shrimp 31-40 count per pound, thawed, peeled, and tails removed.
  • 2 tablespoons Olive oil For cooking the shrimp.
  • 1 teaspoon Chili powder For seasoning the shrimp.
  • 1/2 teaspoon Smoked paprika Adds a smoky depth of flavor.
  • 1/2 teaspoon Garlic powder For extra seasoning.
  • 1/2 teaspoon Ground cumin Adds a warm spice element.
  • to taste Salt and black pepper For seasoning the shrimp.
For the Slaw
  • 1/2 cup Mayonnaise For a creamy slaw base.
  • 1/2 cup Sour cream Adds tanginess to the slaw.
  • 2 tablespoons Lime juice Freshly squeezed, for bright acidity.
  • 1/4 teaspoon Salt For seasoning the slaw.
  • 3 cups Finely shredded cabbage or coleslaw mix A mix of green and purple cabbage works well.
  • 1/3 cup Red onion Chopped, or to taste.
  • 1 Jalapeño pepper Finely chopped, for heat.
  • 1/2 cup Fresh cilantro Roughly chopped, for a fresh herb flavor.
For Serving
  • 8 medium Corn tortillas Warmed before serving.
  • 1 large Avocado Chopped or sliced.
  • to taste Lime wedges For serving.

Equipment

  • skillet
  • mixing bowls
  • measuring cups
  • Measuring spoons
  • cutting board
  • Chef's knife
  • Spatula or tongs

Method
 

  1. If using frozen shrimp, place them in a colander and run under cool water until thawed.
  2. In a large mixing bowl, combine mayonnaise, sour cream, lime juice, and salt. Mix until smooth.
  3. Add shredded cabbage, chopped red onions, jalapeño, and cilantro to the bowl. Toss until well coated. Taste and adjust seasoning if necessary.
  4. In a skillet, heat olive oil over medium-high heat. Add thawed shrimp and sprinkle with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
  5. Cook shrimp for about 5 minutes, flipping and stirring occasionally, until they turn pink and are cooked through.
  6. Warm the corn tortillas in a separate skillet or microwave until soft and pliable.
  7. To assemble, place a portion of the cooked shrimp on each tortilla, top with jalapeño lime slaw, and add slices of avocado.
  8. Serve with lime wedges on the side for an extra burst of flavor.

Notes

For a spicier kick, add extra jalapeño or a dash of hot sauce. Serve with a side of black beans or Mexican rice for a complete meal.