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Spicy Shrimp Tacos

Bright, spicy shrimp tucked into warm corn tortillas with a crisp, creamy slaw and silky avocado crema. This recipe is quick enough for busy weeknights yet tasty enough for guests.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 4 tacos
Calories 360 kcal

Ingredients
  

For the Shrimp

  • 1 lb shrimp, peeled and deveined Use fresh or thawed frozen shrimp.
  • 2 tbsp olive oil Substitute with avocado oil or a neutral vegetable oil if preferred.
  • 1 tbsp chili powder Use smoked paprika plus a pinch of cayenne for a different smoky-heat profile.
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 clove garlic, minced
  • Salt and pepper to taste

For the Slaw

  • 1 cup cabbage, shredded Use pre-shredded coleslaw mix to save time.
  • 1/2 cup carrots, shredded
  • 1/2 cup mayonnaise For a lighter slaw, swap half the mayo with plain Greek yogurt (optional).
  • 1 tbsp lime juice Fresh lime brightens the flavors more.

For the Crema & To Serve

  • 1 avocado mashed (for crema)
  • Salt and lime juice (to taste, for crema)
  • 8 small corn tortillas Corn tortillas are traditional; soft flour tortillas can be used if preferred (optional).
  • 1/4 cup cilantro, chopped Replace with chopped parsley for a different herb profile (optional).

Instructions
 

Marinate the shrimp

  • In a bowl, combine the shrimp with olive oil, chili powder, cumin, paprika, minced garlic, and salt and pepper to taste. Toss until the shrimp are evenly coated. Marinate for 30 minutes in the refrigerator.

Make the slaw

  • In a separate bowl, mix shredded cabbage and carrots with mayonnaise and lime juice. Toss well and set aside in the fridge.

Prepare the avocado crema

  • Mash avocado with salt and lime juice to taste in a bowl. Keep chilled until ready to serve.

Cook the shrimp

  • Heat a skillet over medium-high heat. Add marinated shrimp and cook for 2–3 minutes on each side until they turn pink and opaque.

Warm the tortillas

  • Warm corn tortillas in a dry pan or directly over low flame until soft. Keep them warm wrapped in a towel.

Assemble the tacos

  • Place slaw on each warm tortilla, add shrimp, top with avocado crema, and finish with cilantro.

Serve immediately

  • Serve the tacos while the shrimp are hot and the slaw is cool.

Notes

Pat shrimp dry before marinating, and use a hot skillet for better sear. Marinate for a maximum of 30 minutes.
Keyword easy dinner, Seafood Tacos, Shrimp Tacos, Spicy Tacos, Taco Night