Description
These mouthwatering shrimp tacos combine perfectly seasoned, skillet-cooked shrimp with a fresh cabbage and tomato slaw, creamy avocado slices, tangy blue cheese crumbles, and a zesty lime-cilantro dressing wrapped in warm, lightly charred flour tortillas. Ready in just 20 minutes, this vibrant and flavorful recipe makes for a quick and satisfying meal perfect for any night of the week.
Ingredients
Scale
Shrimp and Seasoning
- 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 and Toppings
- 2 cups shredded cabbage (red and green mix)
- 1/2 cup diced tomatoes
- 1/4 cup blue cheese crumbles
- 1 ripe avocado, sliced
- Juice of 1 lime
- 2 tbsp chopped cilantro
Tortillas
- 8 small flour tortillas
Instructions
- Season the Shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper until well coated. This ensures each shrimp is evenly seasoned and full of flavor.
- 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 turn opaque and develop a slight char. Remove from heat to prevent overcooking.
- 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 everything together thoroughly to marry the flavors and lightly dress the slaw.
- Warm the Tortillas: Warm the flour tortillas in a dry skillet or directly over a flame until they are lightly charred and pliable, enhancing their texture and aroma.
- Assemble the Tacos: Layer the cabbage slaw, 2 to 3 cooked shrimp, blue cheese crumbles, avocado slices, the remaining lime juice, and chopped cilantro onto each warm tortilla. Serve immediately to enjoy the tacos fresh and vibrant.
Notes
- You can substitute blue cheese with feta or queso fresco if preferred.
- For a spicier kick, add a pinch of cayenne pepper to the shrimp seasoning.
- To make it gluten-free, use corn tortillas instead of flour tortillas.
- Leftover shrimp can be refrigerated for up to 2 days but are best enjoyed fresh.
- If you don’t have a skillet, shrimp can also be grilled on medium-high heat.
