Description
These Mouthwatering Shrimp Tacos are a flavorful and quick meal featuring seasoned, pan-seared shrimp served on warm tortillas with a fresh cabbage and tomato slaw, creamy avocado slices, and tangy blue cheese crumbles. Ready in just 20 minutes, these tacos are perfect for a delicious weeknight dinner or casual gathering.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp (peeled, deveined, tail-off)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- Salt and pepper to taste
Slaw
- 2 cups shredded cabbage (red and green mix)
- 1/2 cup diced tomatoes
- Juice of 1 lime (divided)
- Pinch of salt
Assembly
- 8 small flour tortillas
- 1/4 cup blue cheese crumbles
- 1 ripe avocado, sliced
- 2 tbsp chopped cilantro
Instructions
- Season the Shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper until they are evenly coated with the spices, ensuring each piece is flavorful.
- Cook the Shrimp: Heat a skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 2-3 minutes on each side until the shrimp are opaque, slightly charred, and cooked through. Remove the skillet from heat once done.
- Prepare the Slaw: In a separate bowl, combine the shredded cabbage and diced tomatoes. Add half of the lime juice along with a pinch of salt, then toss thoroughly to blend the flavors and slightly soften the cabbage.
- Warm the Tortillas: Heat the flour tortillas either in a dry skillet or directly over a low flame until they become warm and develop a few charred spots, enhancing their flavor and pliability.
- Assemble the Tacos: Build each taco by layering a scoop of cabbage-tomato slaw, 2 to 3 shrimp, blue cheese crumbles, and slices of avocado onto the warmed tortilla. Drizzle the remaining lime juice over the top, sprinkle with chopped cilantro, and serve immediately for the best taste and texture.
Notes
- For a spicier version, add a pinch of cayenne or hot sauce to the shrimp seasoning.
- You can substitute blue cheese with feta or cotija cheese if preferred.
- Using corn tortillas instead of flour tortillas will make the dish gluten-free.
- To save time, prepare the slaw in advance and store it in the refrigerator for up to a day.
- Serve with extra lime wedges on the side for added zest.
