Spicy Shrimp Tacos with Cilantro Slaw
Restaurant-quality tacos ready in 20 minutes
Key Info
- Prep Time: 10-15 minutes
- Cook Time: 5-7 minutes
- Total Time: 15-22 minutes
- Servings: 4-6 tacos
- Difficulty: Easy-Moderate
- Diet: Gluten-free optional, Dairy-free optional
Equipment Needed
- Large skillet or griddle pan
- Large mixing bowl
- Cutting board and knife
- Spatula
- Food processor (optional for slaw)
- Alternative: Regular bowl and whisk for slaw
Ingredients
For the Shrimp:
- 1-1.5 lbs (450-680g) large shrimp, peeled and deveined
- 2 tbsp (30ml) olive oil
- 2 tsp taco seasoning
- 1 tsp dried oregano
- 1 tsp chili flakes (adjust to taste)
- ½ tsp ground cumin
- ½ tsp salt
- 2 tbsp fresh lime juice
For the Cilantro Slaw:
- 3 cups (225g) shredded cabbage
- ½ cup (120ml) Greek yogurt or sour cream
- ¼ cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 clove garlic, minced
- Salt and pepper to taste
For Assembly:
- 8-10 corn or flour tortillas
- 1 avocado, sliced
- Cotija cheese (optional)
- Extra cilantro
- Lime wedges
Method
1. Mix Shrimp Marinade
Combine olive oil, taco seasoning, oregano, chili flakes, cumin, salt, and lime juice in a large bowl.
2. Marinate Shrimp
Add shrimp to marinade, coat evenly, and let sit for 5 minutes.
3. Prepare Slaw
Mix cabbage, yogurt/sour cream, cilantro, lime juice, garlic, salt, and pepper in a bowl. Let rest while cooking shrimp.
4. Cook Shrimp
Heat skillet over medium-high heat. Cook shrimp for 2 minutes per side until pink and curled.
5. Warm Tortillas
Heat tortillas in a dry skillet for 30 seconds per side.
6. Assemble
Layer: tortilla, slaw, shrimp, avocado, cheese, extra cilantro. Serve with lime wedges.
Crucial Tips
- Don’t overcook shrimp – they should be just pink and opaque.
- Make slaw first to let flavors develop.
- Warm tortillas just before serving.
- Pat shrimp dry before marinating.
Storage & Variations
Storage:
- Cooked shrimp: 2 days refrigerated
- Slaw: 24 hours refrigerated
- Store components separately
Common Mistakes:
- Overcooking shrimp (becomes rubbery)
- Not drying shrimp before marinating
- Assembling tacos too far in advance
Variations:
- Grilled shrimp option
- Use chipotle instead of chili flakes
- Make it dairy-free with avocado-based slaw
- Swap cabbage for lettuce
I’ve made these countless times and the key is really in not overcooking those shrimp. They should be just opaque – any longer and you’ll lose that perfect tender bite. Trust me, once you nail the timing, these will rival any restaurant taco!
