These easy spicy shrimp tacos with cilantro lime slaw are so tasty and perfect for your next taco Tuesday or any day of the week! They only require a few simple steps and are ready to serve in less than 25 minutes. Best shrimp tacos ever! {Gluten-free & dairy-free-friendly}
Pat the shrimp dry with paper towels. Toss the shrimp in a medium bowl with the spice mix and juice of half a lime until well coated.
Heat oil in a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.*
In a large bowl, mix together the ingredients for the slaw until combined.
Serve on warm corn tortillas. To assemble, layer some mashed avocado, shrimp and slaw. Garnish with cheese, fresh cilantro and lime juice, if desired.
Video
Notes
Keep an eye on the shrimp and be careful not to overcook it or it will be rubbery.
You can purchase pre-shredded cabbage to cut down on prep time.
Make up a double or triple batch of the taco seasoning mix to cut down on prep time when making these tacos in the future.
I like to heat up the tortillas in a frying pan for a couple of minutes per side to get them nice and warm and slightly crispy.
Finish the tacos with all your favorite toppings. I like to add cojita cheese, avocado, lime juice, cilantro and other fun toppings. Mango or pineapple salsa, jalapenos and guacamole all work great!
Shrimp and slaw mixture can be stored in the fridge for up to 3-4 days.
Nutritional information is based on one shrimp taco.