Shrimp Tacos Recipe

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These Shrimp Tacos are packed with flavor, featuring tender, smoky shrimp, crisp cabbage slaw, and a creamy avocado crema. Perfect for a quick, fresh, and delicious meal that’s sure to impress! 🌮🍤

Ingredients

🌮 For the Tacos

  • 1 pound raw shrimp (peeled and deveined)
  • 8 to 10 small flour or corn tortillas (warmed)
  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • Lime wedges and cilantro (for serving)

🌶️ For the Marinade

  • 1 teaspoon smoked paprika
  • 1 teaspoon dark chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon red pepper flakes (optional for spice)
  • 1 teaspoon minced fresh garlic (or ½ teaspoon garlic powder)
  • Juice of 1 lime
  • 3 tablespoons avocado oil

🥑 For the Avocado Crema

  • Flesh of 1 avocado
  • ½ cup fresh cilantro leaves
  • Juice of 2 limes
  • 1 de-seeded jalapeño
  • 3 peeled garlic cloves
  • 3 tablespoons avocado oil
  • ½ teaspoon kosher salt
  • 3 tablespoons water (add more if needed)
  • ½ cup plain Greek yogurt

Instructions

🍤 1. Marinate the Shrimp

  1. In a large bowl, whisk together the smoked paprika, chili powder, oregano, cumin, salt, red pepper flakes, garlic, lime juice, and avocado oil.
  2. Add the shrimp to the marinade and toss to coat evenly.
  3. Cover and refrigerate for 30 minutes or less (do not marinate for too long, as the lime juice can “cook” the shrimp).

🥑 2. Make the Avocado Crema

  1. Add the following to a blender or food processor: avocado, cilantro, lime juice, jalapeño, garlic cloves, avocado oil, kosher salt, and water.
  2. Blend until smooth. If the mixture is too thick, add a small splash of water and blend again until it reaches a creamy, pourable consistency.
  3. Stir in the Greek yogurt and blend briefly until combined. Set aside.

🥬 3. Prepare the Cabbage Slaw

  1. Shred the red and green cabbage using a sharp knife or mandoline.
  2. In a large bowl, toss the cabbage with a few spoonfuls of the avocado crema to coat.

🔥 4. Cook the Shrimp

  1. Heat a cast-iron skillet or grill over medium-high heat.
  2. If grilling, thread the shrimp onto skewers.
  3. Cook the shrimp for 2 to 3 minutes per side until they turn pink and opaque (about 4 to 6 minutes total depending on size).

🌮 5. Assemble the Tacos

  1. Warm the tortillas.
  2. Add a layer of the cabbage slaw to each tortilla.
  3. Top with grilled shrimp.
  4. Drizzle with avocado crema and garnish with fresh cilantro.
  5. Serve with lime wedges on the side for squeezing over the top.

Serving Tips

  • Customize it: Add sliced radishes, pickled red onions, or cotija cheese for extra flavor.
  • Make it spicier: Leave the seeds in the jalapeño or add more red pepper flakes to the marinade.
  • Storage: Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days.

These Shrimp Tacos are fresh, vibrant, and bursting with smoky, zesty flavors. Perfect for Taco Tuesday — or any day of the week! 🌮🍤🎉

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