Spicy Shrimp Tacos Fiesta
Ingredients
- Garlic Cilantro Lime Slaw Sauce
- ¼ cup olive oil
- ½ cup chopped green onions
- ½ cup fresh cilantro leaves
- 2 garlic cloves
- ½ teaspoon salt
- Juice of 2 fresh limes
- ½ cup sour cream or full-fat Greek yogurt
- 2 –4 tablespoons water to thin, if needed
- Spicy Shrimp Seasoning
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper adjust to taste
- 1 teaspoon coarse sea salt
- For the Tacos
- 1 lb large shrimp peeled and deveined
- 2 –3 cups shredded green cabbage
- 8 small tortillas corn or flour
- 2 ripe avocados
- ¼ cup crumbled cotija-style cheese
- Lime wedges for serving
Instructions
- Make the sauce: Add olive oil, green onions, cilantro, garlic, salt, lime juice, and sour cream (or yogurt) to a blender or food processor. Blend until mostly smooth. Add water gradually if needed to reach a creamy, pourable consistency.
- Prepare the slaw: Place shredded cabbage in a large bowl. Toss with a portion of the garlic cilantro lime sauce until lightly coated. Reserve the remaining sauce for topping the tacos.
- Season the shrimp: Pat shrimp dry with paper towels. In a bowl, toss shrimp with chili powder, cumin, garlic powder, onion powder, cayenne pepper, and salt until evenly coated.
- Cook the shrimp: Heat a drizzle of oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side, until pink, opaque, and lightly charred. Remove from heat.
- Assemble tacos: Warm tortillas. Mash avocado slightly and spread onto each tortilla. Top with slaw, shrimp, and a sprinkle of cheese. Drizzle with extra sauce and finish with fresh lime juice.
Notes
These spicy shrimp tacos are quick, bold, and packed with texture. Perfect for busy weeknights, summer dinners, or taco night, they pair smoky shrimp with a creamy garlic lime slaw for irresistible flavor.