Ingredients
– 1/4 cup oil for the Garlic Cilantro Lime Sauce
– 1/2 cup chopped green onions for the Garlic Cilantro Lime Sauce
– 1/2 cup cilantro leaves for the Garlic Cilantro Lime Sauce
– 2 cloves garlic for the Garlic Cilantro Lime Sauce
– 1/2 teaspoon salt for the Garlic Cilantro Lime Sauce
– Juice of 2 limes for the Garlic Cilantro Lime Sauce
– 1/2 cup sour cream or full-fat Greek yogurt for the Garlic Cilantro Lime Sauce
– 1/4 cup water (optional, to thin the sauce; for the Garlic Cilantro Lime Sauce)
– 2 teaspoons chili powder for the Shrimp Taco Spice Mix
– 2 teaspoons cumin for the Shrimp Taco Spice Mix
– 1/2 teaspoon onion powder for the Shrimp Taco Spice Mix
– 1/2 teaspoon garlic powder for the Shrimp Taco Spice Mix
– 1/4 teaspoon cayenne pepper (adjust to taste; for the Shrimp Taco Spice Mix)
– 1 teaspoon coarse sea salt for the Shrimp Taco Spice Mix
– 1 lb large shrimp peeled and deveined with tails removed for the main dish
– 2-3 cups shredded green cabbage for the slaw
– 8 small corn or flour tortillas
– 2 avocados for smashing and topping
– 1/4 cup Cotija cheese for topping
– Lime wedges for serving
– 1 lb shrimp or substitutes like tofu for main protein
– Chili powder for spices
– Cumin for spices
– Shredded cabbage for toppings
– Avocados for toppings
– Lime for toppings
Instructions
1-First, prepare the sauce in a food processor or blender by pulsing 1/4 cup oil, 1/2 cup chopped green onions, 1/2 cup cilantro leaves, 2 cloves garlic, 1/2 teaspoon salt, juice of 2 limes, and 1/2 cup sour cream or Greek yogurt until smooth. If it’s too thick, add up to 1/4 cup water to thin it out. This step creates that fresh garlic cilantro lime slaw base we love.
2-Mix some of the sauce with 2-3 cups shredded green cabbage to make the slaw, and set aside the rest for topping.
3-Meanwhile, pat 1 lb large shrimp dry and coat them evenly with the spice mix: 2 teaspoons chili powder, 2 teaspoons cumin, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 1 teaspoon coarse sea salt. This adds the spicy kick that makes these shrimp tacos stand out.
4-Heat a drizzle of oil in a large skillet over medium-high heat and sauté the shrimp for 5-8 minutes, flipping them occasionally until fully cooked.
5-While that’s happening, warm 8 small corn or flour tortillas in a dry skillet for 1-2 minutes to make them pliable.
6-Finally, assemble the tacos by layering smashed avocado from 2 avocados, the dressed slaw, cooked shrimp, 1/4 cup Cotija cheese, extra sauce, and a squeeze of lime on each tortilla.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🦐 Use peeled and deveined large shrimp for best texture; frozen shrimp works well too.
🥑 Substitute sour cream with Greek yogurt for a healthier option.
🌿 Replace cilantro with parsley if preferred, and warm tortillas before assembling for best results.
- Prep Time: 20 minutes
- Cook time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sautéing, Tossing, Assembling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos