Easy Shrimp Tacos
A delicious, quick-to-prepare dish featuring seasoned shrimp, creamy slaw, and warm tortillas, perfect for any occasion.
Ingredients
For the shrimp
- 1 pound shrimp, peeled and deveined I recommend fresh or high-quality frozen shrimp for the best flavor
- 1 tablespoon olive oil Opt for a good-quality extra virgin olive oil to enhance the dish
- 1 teaspoon chili powder Feel free to use smoked chili powder for a smokier flavor
- 1/2 teaspoon garlic powder Fresh minced garlic works too if you prefer
- Salt and pepper to taste
For the tortillas
- 8 small corn or flour tortillas Freshly made tortillas can elevate your tacos; try brands that are preservative-free
For the slaw
- 2 cups cabbage, shredded Napa or green cabbage offers the best crunch
- 1/4 cup mayonnaise Choose a nice, creamy mayo; even homemade if you’re feeling adventurous!
- 1 tablespoon lime juice Fresh-squeezed is ideal
- 1/4 cup cilantro, chopped Or omit if you aren’t a fan
For serving
- Sliced avocado Using ripe avocados will add a creamy texture
- Sliced jalapeños Great for adding heat!
Instructions
Preparation
- In a bowl, toss the shrimp with the olive oil, chili powder, garlic powder, salt, and pepper until evenly coated.
- Heat a skillet over medium heat. Once hot, cook the seasoned shrimp for about 2-3 minutes on each side until they turn pink and opaque.
- In another bowl, combine the shredded cabbage, mayonnaise, lime juice, and cilantro. Mix until well-coated.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Assemble tacos by laying a few shrimp in each tortilla, topping with slaw, sliced avocado, and sliced jalapeños.
- Serve immediately with extra lime wedges.
Notes
Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days. Prepare the slaw in advance for intensified flavors.