Description
These mouthwatering shrimp tacos are a quick and delicious meal perfect for any weeknight. Featuring seasoned and seared shrimp, tangy slaw, creamy lime garlic crema, and fresh avocado slices, all wrapped in warm corn tortillas. Ready in just 20 minutes, this vibrant recipe combines savory, citrusy, and fresh flavors for a satisfying seafood taco experience.
Ingredients
Scale
Shrimp
- 1 pound raw peeled and deveined shrimp
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- Juice of ½ lime (from 1 lime, juiced divided)
Slaw
- 1½ cups shredded cabbage
- Juice of ½ lime
- Pinch of salt
Crema
- ¼ cup sour cream
- Juice of ½ lime
- ¼ teaspoon garlic powder
Toppings & Tortillas
- 6 corn tortillas
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
- ¼ cup pickled red onions (optional)
Instructions
- Season the shrimp: In a bowl, toss the peeled and deveined shrimp with taco seasoning, olive oil, and the juice from half a lime until evenly coated to infuse flavor.
- Cook the shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and sear for 2 to 3 minutes on each side until the shrimp turn opaque and develop a slight char for a perfect texture.
- Prepare the crema: In a small bowl, combine sour cream, the remaining lime juice, and garlic powder. Mix well to create a tangy, creamy sauce that complements the shrimp.
- Make the slaw: In a separate bowl, toss shredded cabbage with lime juice and a pinch of salt. Let it sit briefly to soften and absorb the flavors.
- Warm the tortillas: Heat each corn tortilla in a dry skillet for about 30 seconds per side until warm and pliable, perfect for folding around the fillings.
- Assemble the tacos: Layer each warmed tortilla with a portion of the cabbage slaw, seared shrimp, sliced avocado, and drizzle with the lime garlic crema. Top with chopped cilantro and, if desired, pickled red onions. Serve immediately for best freshness.
Notes
- For extra spice, add a pinch of cayenne or chili powder to the shrimp seasoning.
- Pickled red onions are optional but add a lovely tangy crunch.
- Use corn tortillas for a gluten-free option.
- To save time, shrimp can be marinated up to 30 minutes ahead.
- Leftover shrimp and slaw can be stored separately in the fridge for up to 2 days.
