Description
These Spicy Shrimp Tacos with Garlic and Cilantro Lime Slaw are a vibrant and flavorful dish that combines succulent shrimp seasoned with bold spices, a zesty garlic cilantro lime slaw, and creamy avocado, all wrapped in warm corn tortillas. Perfect for a quick weeknight dinner or a festive gathering, these tacos offer a delightful balance of heat, freshness, and creaminess. sandrarecipe.com
Ingredients
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- For the Garlic Cilantro Lime Sauce:
- 1/2 cup sour cream or full-fat Greek yogurt
- 1/2 cup cilantro leaves
- 2 cloves garlic
- Juice of 2 limes
- 1/2 teaspoon salt
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- For the Slaw:
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
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- For the Shrimp:
- 1 pound raw shrimp, peeled and deveined
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
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- For Assembly:
- 8 small corn tortillas
- 2 avocados, mashed
- Crumbled Cotija cheese
- Fresh cilantro leaves
- Lime wedges
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Instructions
- Prepare the Garlic Cilantro Lime Sauce:
- In a food processor or blender, combine the sour cream or Greek yogurt, cilantro leaves, garlic, lime juice, and salt. Blend until smooth.
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- Make the Slaw:
- In a mixing bowl, toss the shredded green and purple cabbage with half of the prepared sauce to create the slaw. Reserve the remaining sauce for drizzling.
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- Season and Cook the Shrimp:
- In a bowl, mix the chili powder, cumin, paprika, onion powder, garlic powder, and salt. Add the shrimp and toss to coat evenly with the spice mixture.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, until they are pink and opaque. Remove from heat.
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- Assemble the Tacos:
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- Spread a layer of mashed avocado onto each tortilla.
- Place a few cooked shrimp on top of the avocado.
- Add a generous spoonful of the garlic cilantro lime slaw over the shrimp.
- Drizzle with the reserved sauce.
- Garnish with crumbled Cotija cheese and fresh cilantro leaves.
- Serve with lime wedges on the side for squeezing over the tacos.
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Notes
- For maximum flavor, allow the garlic cilantro lime sauce to sit for 15-20 minutes before mixing with the cabbage.
- You can customize the heat level by adjusting the amount of chili powder and paprika.
- These tacos pair well with a side of Mexican rice or a fresh corn salad.
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Nutrition
- Calories: 530
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 37g
- Cholesterol: 228mg
