Description

This shrimp tacos recipe is a quick weeknight meal with juicy seasoned shrimp and a deliciously refreshing jalapeño lime slaw! These tacos are so fresh and flavorful.

Ingredients

Scale

1 pound uncooked (31-40/pound size) shrimp (thawed & peeled, tails removed)
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt & pepper (to taste)
1/2 cup mayo
1/2 cup sour cream
2 tablespoons lime juice
1/4 teaspoon salt
3 cups finely shredded cabbage or coleslaw mix
1/3 cup chopped red onions
1 jalapeno pepper (chopped finely)
1/2 cup roughly chopped fresh cilantro
8 medium corn tortillas
1 large avocado (chopped/sliced)
Lime wedges

Instructions

Prep: Prep your shrimp. If they’re frozen, add them to a colander and run under cool water until thawed.
Slaw: Add the slaw dressing ingredients (mayo, sour cream, lime juice, salt) to a fairly large prep bowl and mix together until smooth, then add in the shredded cabbage, onions, jalapenos, and cilantro. Toss until coated. Taste and adjust as needed.
Cook: Add the olive oil and shrimp to a skillet and sprinkle with the chili powder, smoked paprika, garlic powder, cumin, and some salt & pepper. Cook over medium-high heat until the shrimp turn pink and are cooked through, flipping/stirring them occasionally (about 5 minutes).
Assemble: Serve with warmed tortillas, slaw, avocado, and lime wedges.

Notes

This recipe will make about 8 tacos with your typical medium-size corn tortillas, but it depends on how much you top them. If you’re using the mini “street size” corn tortillas, you’ll be able to make more.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 1 taco
Calories: 265 kcal
Sugar: 2 g
Sodium: 190 mg
Fat: 21 g
Saturated Fat: 4 g
Unsaturated Fat: 16 g
Trans Fat: 0.03 g
Carbohydrates: 17 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 14 mg

Keywords: shrimp tacos, jalapeño lime slaw, quick dinner, seafood tacos