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–+ servings
Close up of some spicy shrimp tacos on a white tray.
Course dinner

Spicy Shrimp Tacos with Cilantro Lime Slaw

By: Elysia Cartlidge
Servings 8 tacos
This easy shrimp taco recipe with cilantro lime slaw is the freshest, fastest, and most delicious dinner ever! The tangy cilantro lime slaw mellows out the heat from the spicy shrimp, and the whole thing is ready in under 25 minutes. Perfect for Taco Tuesday! {Gluten-free & dairy-free-friendly}
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes

Video

Ingredients
  

For the shrimp tacos:

  • 1 1/2 pounds jumbo shrimp, cooked, peeled and deveined
  • 2 teaspoon chili powder
  • 2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Juice of half a lime
  • 1 teaspoon oil
  • 8 corn tortillas

For the slaw:

  • 2 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 1 cup grated carrot
  • 1/4 cup finely diced fresh cilantro
  • 2 tablespoons olive oil
  • Juice of one lime (about 1-2 tbsp)
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • Freshly ground pepper

Optional toppings:

  • Avocado
  • Cheese (try Cojita cheese)
  • Additional cilantro
  • Lime juice

Instructions

  • 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.

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.

Nutrition

Calories: 170kcalCarbohydrates: 17gProtein: 14gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 107mgSodium: 538mgPotassium: 299mgFiber: 3gSugar: 5gVitamin A: 3308IUVitamin C: 21mgCalcium: 92mgIron: 1mg
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