Description
Delicious and easy-to-make shrimp tacos featuring seasoned, seared shrimp, fresh lime cabbage slaw, creamy lime garlic crema, and avocado slices, all wrapped in warm corn tortillas. Perfect for a quick, flavorful meal ready in just 20 minutes.
Ingredients
Scale
Shrimp and Marinade
- 1 pound raw peeled and deveined shrimp
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 1 lime, juiced (divided)
Taco Assembly
- 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 peeled and deveined shrimp with taco seasoning, olive oil, and juice from half of the lime until evenly coated.
- Cook the shrimp. Heat a skillet over medium-high heat, then sear the shrimp for 2 to 3 minutes per side, cooking until they become opaque and develop a slight char.
- Make the crema. In a small bowl, combine the sour cream, the remaining lime juice, and garlic powder, mixing well to create a creamy lime garlic sauce.
- Prepare the slaw. In a separate bowl, toss shredded cabbage with lime juice and a pinch of salt. Let it sit for a few minutes to soften and absorb the flavors.
- Warm the tortillas. Heat corn tortillas in a dry skillet for about 30 seconds on each side until warm and pliable.
- Assemble the tacos. Layer each warmed tortilla with the cabbage slaw, cooked shrimp, avocado slices, and drizzle with the lime garlic crema. Top with chopped cilantro and pickled red onions if using. Serve immediately for the best flavor and texture.
Notes
- For extra spice, add a dash of cayenne pepper to the taco seasoning.
- Pickled red onions add a tangy crunch but can be omitted if unavailable.
- Use fresh lime juice for the best flavor in the marinade, slaw, and crema.
- To make this recipe gluten free, ensure the taco seasoning and pickled onions do not contain gluten.
- Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
