Shrimp Tacos
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.
Servings: 8 tacos
Ingredients
- 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
For the slaw:
- 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 or to taste
- 1 jalapeno pepper chopped finely
- 1/2 cup roughly chopped fresh cilantro
For serving:
- 8 medium corn tortillas
- 1 large avocado chopped/sliced
- Lime wedges
Instructions
- Prep your shrimp. If they're frozen, add them to a colander and run under cool water until thawed.
- Meanwhile, 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.
- 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).
- Serve with warmed tortillas, slaw, and avocado.
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.
Nutrition
Calories: 265kcal | Carbohydrates: 17g | Protein: 3g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 190mg | Potassium: 272mg | Fiber: 4g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 1mg
