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Spicy Shrimp Tacos

A flavorful dish with succulent shrimp seared to perfection in corn tortillas, topped with zesty avocado crema and vibrant cilantro lime slaw.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1 pound shrimp, peeled and deveined Fresh shrimp is recommended.
  • 2 teaspoons smoked paprika Can substitute with regular paprika.
  • 1 teaspoon cayenne pepper Adjust based on spice preference.
  • 1 teaspoon garlic powder
  • to taste Salt and pepper Add as needed.
For the slaw and crema
  • 1 cup chopped cilantro Fresh cilantro for best flavor.
  • 1 cup shredded cabbage Can use a mix of red and green cabbage.
  • 1 cup pico de gallo Store-bought or homemade.
  • 1/2 cup sour cream Can substitute with cashew cream for vegan option.
  • 2 tablespoons lime juice One tablespoon for the crema, one for slaw.
For serving
  • 8 pieces corn tortillas Ensure gluten-free if needed.

Method
 

Preparation
  1. In a bowl, toss the peeled and deveined shrimp with smoked paprika, cayenne pepper, garlic powder, salt, and pepper until evenly coated.
  2. Mix shredded cabbage, chopped cilantro, and lime juice in a bowl until well combined to prepare the cilantro lime slaw.
  3. Blend the avocado, sour cream, and 1 tablespoon lime juice in a blender until smooth, adjusting the creaminess as desired.
Cooking
  1. Heat a skillet over medium heat and add a drizzle of cooking oil. When the oil shimmers, add the shrimp.
  2. Sear the shrimp for about 2-3 minutes on each side, until they turn pink and opaque, slightly golden brown and sizzling.
  3. Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable and slightly charred.
Assembly
  1. On each warm tortilla, place a generous amount of shrimp, top with cilantro lime slaw and a spoonful of pico de gallo.
  2. Drizzle with avocado crema and serve immediately.

Notes

These tacos are best enjoyed fresh. Leftovers should be stored in separate airtight containers for up to 2 days, and reheated gently. For a low-carb version, serve over a salad instead of tortillas.