spicy shrimp tacos

<p>The BEST Shrimp Tacos with Garlic Cilantro Lime Slaw - ready in about 30 minutes and loaded with flavor and texture. SO YUM!</p>

Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

water

green onions

cilantro leaves

garlic

salt

limes

sour cream or full-fat Greek yogurt

chili powder and cumin

onion powder and garlic powder

cayenne pepper (more

coarse sea salt

shrimp,

green cabbage

tortillas

avocados, Cotija cheese, and lime wedges

Sauce

Pulse all the sauce ingredients in a food processor or blender until mostly smooth.

Spicy Shrimp Tacos Step 1

Slaw

Toss some of the sauce (not all) with the cabbage. We&#8217;ll use the leftover sauce to top the tacos.

Toss some of the sauce (not all) with the cabbage. We'll use the leftover sauce to top the tacos.

Spicy Shrimp Tacos Step 2

Shrimp

Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.

Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil 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.

Spicy Shrimp Tacos Step 3

Assembly

For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.

Spicy Shrimp Tacos Step 4

Grrrr! They gave me the wrong measurements for the lome juice

I would say yes- I made these with shrimp and chicken- absolutely phenomenal and easy. :) 
I have to say- these don't seem right with anything battered. So good and healthy without it.
I love this blog. :)

That sauce- gah!  My dad said the meal was "restaurant quality."  Thank you!

Oh, my goodness!  This was a fabulous fast &amp; easy dinner.  The sauce really does make the dish.  Creamy but not at all heavy and a perfect counter to the  shrimp.  I didn't have tortillas so I built it on a large bowl of the dressed slaw.  Then I garnished with some tortilla chips.  It's a keeper!!

I hope it's ok to pipe in....not that it is a big deal or anything... but I saw this comment when scrolling through, and if I had to guess, I would assume that the directions actually did mean to say to take the tail off the shrimp, not the head, am I correct?? I only say this because I learned an interesting fact a few years ago about why the the vast majority of shrimp sold (and purchased) in stores are shrimps without the heads.  Apparently, if the head is kept on the shrimp for even a couple of hours after it's dead, it will begin to release strong enzymes into the body of the shrimp, which then break down the shrimp flesh and make the shrimp super mushy and yucky, and no one wants that!!! I know this is super irrelevant and unnecessary to respond to a comment a year later, but I figured I would share my knowledge to anyone who wanted to listen lol. Anyways..... thanks for the amazing recipe!!! I was actually also curious where you went in CA that you got these tacos originally, as I live here in So Cal, and just wanted to see if maybe there is a new place I have to go check out for a date night or something =) Thank's again for the great recipe, can't wait to check out more on here =)

Terry, I think she did mean remove the tails. Some shrimp recipes, mostly fried, specify to leave the tails on. Also, some food photographers prefer to picture the shrimp tails on, even the recipe obviously call for their removal, but doesn't specify. And, Missy, I'd do some research about the dangers of leaving the heads on. My experience says otherwise.

I made this dish last night and it was disturbingly salty and just... not very good. Never again.

https://www.youtube.com/watch?v=r_Tmh-rm07M

The best shrimp tacos! Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw - ready in 30 minutes, loaded with flavor. SO YUM! 

Full recipe: https://pinchofyum.com/spicy-shrimp-tacos-with-garlic-cilantro-lime-slaw

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This easy shrimp taco recipe is everything you&#x27;ve ever wanted in a taco. Spicy marinated shrimp cooked to tender perfection. Topped with a homemade avocado crema recipe and delicious slaw... are you drooling yet? This spicy shrimp taco recipe with avocado crema is a must make every taco Tuesday.

Spicy Shrimp Tacos with Avocado Crema

1lb shrimp, uncooked, peeled, deveined, tails removed (see note on shrimp prep)

tsp dark chili powder

tsp smoked paprika

tsp cumin

oregano

tsp red pepper flakes

tsp kosher salt

lime (about 2 tsp)

tbsp avocado oil

avocado, seed removed and flesh scooped out

cilantro

jalapeño, seeds removed

garlic,

limes, juiced (3 tbsp)

plain greek yogurt

purple cabbage

flour

Cilantro

Lime Wedges

In a small bowl, whisk together the marinade...

In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for max 30 minutes.

While the shrimp is marinating, in a food...

While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.

Using a mandoline or knife, shred the cabbages....

Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.

You can either cook the shrimp in a...

You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates (see note on cooking shrimp).

Assemble the tacos: Place the tortilla down, add...

Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimp, drizzle avocado crema over the top (see note on crema drizzle), garnish with fresh cilantro, serve with lime wedges!

The BEST Shrimp Tacos with Garlic Cilantro Lime Slaw - ready in about 30 minutes and loaded with flavor and texture. SO YUM!

Amazing! Loved everything about this recipe - wouldn’t change a thing. I did substitute feta because the recommended cheese is hard to find here. 

That sauce is incredible! Will definitely be making these again soon! Thanks for another amazing recipe.

Hi, I am wondering with the leftover cilantro sauce, or if you made double, could you freeze that?

https://content.jwplatform.com/videos/1uLiMsIQ.mp4

The BEST Shrimp Tacos with Garlic Cilantro Lime Slaw – ready in about 30 minutes and loaded with flavor and texture. SO YUM!

This easy Shrimp Diablo recipe uses El Pato tomato sauces as both the marinade and cooking sauce, and it makes this dish both simple and delicious.

Shrimp Diablo

shrimp (shells and tails removed)

can El Pato Green

can El Pato Yellow

green pepper, sliced

yellow onion, chopped

jalapeno, seeded and sliced (optional)

Marinate the shrimp and vegetables in the El...

Marinate the shrimp and vegetables in the El Pato Green and Yellow sauce overnight.

Cook the sauce and the shrimp together over...

Cook the sauce and the shrimp together over medium heat on your stovetop, or in a grill-safe pan on your pellet grill at 350°.

Simmer until the shrimp are cooked, which takes...

Simmer until the shrimp are cooked, which takes about 5 minutes once the mixture is hot.

Remove from heat and serve with tortillas and...

Remove from heat and serve with tortillas and all of your favorite taco fixings.

Spicy Shrimp Tacos topped with colorful cabbage and a creamy taco sauce is an easy shrimp taco recipe you can make in just 20 minutes!

Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce

shrimp (peeled, deveined and tails removed)

chili powder

cumin

cayenne pepper

olive oil (divided)

lime (juiced)

avocado

milk

plain Greek yogurt

jalapeno (stem trimmed; remove seeds

white vinegar apple cider vinegar)

garlic powder

lime juice ((1 lime))

cabbage

corn tortillas

Heat 1 tablespoon oil in a large skillet over medium-high heat.

Season shrimp with chili powder, cumin, and cayenne pepper and toss until evenly coated.Add shrimp to the pan (you&#39;ll need to cook in two batches) and cook 2-3 minutes per side, or until pink and no longer translucent. Transfer to a plate and cook remaining shrimp.

Sprinkle with salt and squeeze lime juice over the top.

For the Shrimp

Place all sauce ingredients in a blender or food processor and puree until smooth and creamy.

Avocado Sauce

Place a little of each cabbage on tortilla, drizzle with some sauce, top with 4-5 shrimp, drizzle with more sauce, sprinkle with cilantro. Repeat with remaining ingredients and serve.

Shrimp tacos are awesome so I had to try this. It turned out great. A bit spicy and very delicious!

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