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close up of a taco filled with pan seared shrimp and cilantro lime slaw

Best Spicy Shrimp Tacos with Cilantro Lime Slaw

  • Author: Krista
  • prep_time Prep Time: 20 minutes
  • cook_time Cook Time: 10 minutes
  • total_time Total Time: 30 minutes
  • yield Yield: 16 tacos 1x
  • category Category: Seafood
  • method Method: Stove
  • cuisine Cuisine: Mexican
  • Diet: Gluten Free

Description

The Best Spicy Shrimp Tacos Recipe you’ll ever make – ready in 30 minutes and loaded with flavor. Pan Seared Shrimp rubbed with a smoky spicy rub, served on corn tortillas, and topped with a cilantro lime slaw, fresh pico and an epic avocado crema! 

Scale

Ingredients

Spicy Shrimp Tacos:

  • 2lb. jumbo shrimp, peeled and deveined
  • 2 tablespoons avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon ancho chili powder
  • 1/4 teaspoon ground black pepper
  • 16 corn tortillas
  • cooking spray
  • optional: fresh pico de gallo

Cabbage Slaw:

  • 2 cups green cabbage, thinly sliced
  • 2 cups purple cabbage, thinly sliced
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon honey
  • salt & pepper to taste

Avocado Crema:

  • 2 avocados
  • 1 garlic clove
  • 1/4 cup fresh cilantro
  • 1/4 teaspoon cumin
  • 1/8 teaspoon red pepper flakes
  • 1 1/2 tablespoon lime juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • salt to taste

Instructions

Cilantro Lime Slaw:

  1. To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.

Avocado Crema:

  1. To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.

Spicy Shrimp Tacos:

  1. To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/8 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.
  2. Add shrimp to a bowl, season shrimp with spice blend and toss to coat.
  3. Heat a large non-skillet skillet to medium high heat.
  4. Add avocado oil to pan once hot and immediately add seasoned shrimp. Sear each side for 2-3 minutes.
  5. Remove shrimp from pan and set on a plate to rest.
  6. To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.
  7. Assemble Spicy Shrimp Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2-4 shrimp and (optional) pico de gallo.

Nutrition

  • Serving Size: 1 taco
  • Calories: 167
  • Sugar: 2 g
  • Sodium: 331 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 16 g
  • Cholesterol: 113 mg

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