Description
These mouthwatering shrimp tacos are a quick and delicious meal perfect for any day of the week. Featuring seasoned and seared shrimp, fresh cabbage slaw, tangy lime crema, and vibrant toppings like avocado, cilantro, and optional pickled red onions, these tacos deliver bold flavors and a satisfying crunch in every bite.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound raw peeled and deveined shrimp
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 1 lime, juiced (divided)
Slaw
- 1½ cups shredded cabbage
- Pinch of salt
- Additional juice from lime (from the divided lime juice)
Crema
- ¼ cup sour cream
- ¼ teaspoon garlic powder
- Lime juice (remaining half from the divided lime)
To Assemble
- 6 corn tortillas
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
- ¼ cup pickled red onions (optional)
Instructions
- Season the shrimp: Toss the peeled and deveined shrimp with the taco seasoning, olive oil, and juice from half of the lime. Ensure each shrimp is evenly coated for maximum flavor.
- Sear the shrimp: Heat a skillet over medium-high heat. Once hot, sear the shrimp for 2 to 3 minutes on each side, until they turn opaque and develop a slight char for extra flavor.
- Prepare the crema: In a small bowl, combine sour cream, the remaining lime juice, and garlic powder. Mix well to create a tangy and creamy sauce.
- Make the slaw: In a separate bowl, toss the shredded cabbage with the remaining lime juice and a pinch of salt. Let the slaw sit to absorb the flavors and soften slightly.
- Warm the tortillas: Using a dry skillet, warm each corn tortilla for about 30 seconds per side until soft and pliable.
- Assemble the tacos: Layer each warmed tortilla with the cabbage slaw, seared shrimp, sliced avocado, and a drizzle of the lime crema. Top with chopped cilantro and pickled red onions if using. Serve immediately to enjoy the freshest flavors.
Notes
- For extra spice, add a pinch of cayenne pepper to the taco seasoning mixture.
- Pickled red onions are optional but add a nice tangy contrast; they can be homemade or store-bought.
- To make this recipe gluten-free, ensure the taco seasoning and tortillas are certified gluten-free.
- Leftover shrimp can be stored in the refrigerator for up to 2 days but are best served fresh.
- For a dairy-free version, substitute sour cream with a vegan alternative like coconut yogurt.
