Description
These mouthwatering shrimp tacos feature perfectly seasoned and skillet-cooked shrimp, complemented by a fresh cabbage and tomato slaw, creamy avocado slices, and a hint of blue cheese, all wrapped in warm, lightly charred flour tortillas. Ready in just 20 minutes, this recipe is perfect for a quick and flavorful weeknight dinner.
Ingredients
Scale
Shrimp Marinade
- 1 lb large shrimp (peeled, deveined, tail-off)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- Salt and pepper to taste
Slaw
- 2 cups shredded cabbage (red and green mix)
- 1/2 cup diced tomatoes
- Juice of 1 lime (divided)
- Pinch of salt
Assembly
- 8 small flour tortillas
- 1/4 cup blue cheese crumbles
- 1 ripe avocado, sliced
- 2 tbsp chopped cilantro
Instructions
- Season the shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper until they are evenly coated with the spices.
- Cook the shrimp: Heat a skillet over medium-high heat. Place the shrimp in a single layer and cook for 2-3 minutes on each side until they become opaque and develop a slight char. Remove the shrimp from the heat.
- Prepare the slaw: In a separate bowl, combine the shredded cabbage and diced tomatoes. Add half of the lime juice and a pinch of salt, then toss thoroughly to mix and marinate the vegetables.
- Warm the tortillas: Heat the flour tortillas by placing them in a dry skillet or directly over a flame for a few seconds on each side until they are lightly charred and pliable.
- Assemble the tacos: Layer the shredded cabbage and tomato slaw onto each warmed tortilla, add 2 to 3 cooked shrimp, sprinkle with blue cheese crumbles, top with avocado slices, drizzle remaining lime juice, and garnish with chopped cilantro. Serve immediately for best freshness and flavor.
Notes
- To make this recipe gluten-free, substitute flour tortillas with corn tortillas.
- For a spicier version, add a dash of cayenne pepper or hot sauce to the shrimp marinade.
- Blue cheese can be replaced with queso fresco or omitted for a milder flavor.
- Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
- To make prep easier, you can pre-mix the slaw a few hours ahead to let the flavors blend.
