Shrimp Tacos with Cilantro Lime Slaw
Flavorful Shrimp Tacos with Cilantro Lime Slaw and fresh avocado loaded into Mission® Gluten Free Tortillas? HELLO YUMMY!
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
These tacos are the perfect light (yet filling) dish for busy weeknight dinners or lazy summer days! They’re packed with flavor and they don’t take long at all to whip up. I’ll share my favorite way to make shrimp tacos, but honestly, this shrimp is good enough to stand on its own — the seasoning mix is so delicious (while also remaining easy with few ingredients!)
And I love that with Mission Gluten Free Tortillas, my son (who is on a gluten free diet) can enjoy too! No need to sacrifice taste to stick with a gluten free diet, in fact my whole family eats the Mission Gluten Free Tortillas because they’re so soft and tasty! Not only are they certified gluten free, but they also have no trans-fat or cholesterol.
HOW TO MAKE SHRIMP TACOS
- Shrimp: of course this is a given! The shrimp is marinated for a bit in an easy, flavorful seasoning mix. Once it’s cooked, drizzle fresh lime and it’s ready to go!
- Slaw: this slaw is simply shredded green cabbage mixed with a simple cilantro sauce.
- Cilantro Sauce: the sauce is multi-purpose: you’ll toss the slaw with the sauce and then also add a drizzle over the finished tacos. Not only is it easy to make, you can also prep this ahead of time (up to a day in advance).
- Fresh Avocado/Guacamole: you can make your own quick guacamole or grab some at the store. Otherwise, a few slices of fresh avocado work great too. The avocado pairs so well with the cilantro sauce and gives these tacos a delicious creamy element.
- Mission Gluten Free Tortillas: For best results, I suggest warming the tortillas while the shrimp is cooking. I typically warm up the tortillas in a heated ungreased skillet for about 15 seconds per side. You can also place 4-6 tortillas between a couple of damp paper towels and heat for about 30 seconds.
TIPS & TRICKS COOKING SHRIMP
- When shrimp is raw the flesh is a grayish color. As it cooks, the protein turns to an opaque whitish pink color. Shrimp cook VERY quickly – about 2-3 minutes per side – so don’t take your eyes off of them while they’re cooking. Overcooked shrimp is not very good. 😉
- The shrimp should curl up into a loose “C” shape when properly cooked. If they have curled up into a tight “O” shape, then the shrimp is most likely overcooked. (An undercooked shrimp will still have some grayish spots on them and form more of a flexible “U” shape)
- Cook the shrimp very last for these tacos so the shrimp don’t dry out while preparing the other components of this dish.
- I recommend buying shrimp that’s already been peeled and deveined to make this dish go faster and the prep to be simpler!
- If you are using frozen shrimp, make sure to let it completely thaw out before seasoning and then cooking.
MEAL PREP IDEAS
While I wouldn’t suggest making this entire dish ahead of time, there are a few things you can prep ahead of time to make the meal come together super-fast, once it’s time to eat!
- Four to six hours in advance, you can mix the seasonings and toss with the shrimp. Marinate, covered, in the fridge.
- Make the cilantro lime sauce up to one day in advance.
- Shred cabbage ahead of time or simply just buy slaw mix at the store.
- I also like to buy premade guacamole to make toppings even easier.
Have you tried Mission Gluten Free Tortillas? They’re available nationwide and you’ll find them in the tortilla section or gluten free area of the grocery store. Be sure to visit the Mission website for more recipe inspiration and ideas!
LOOKING FOR OTHER GLUTEN FREE DINNER RECIPES? TRY THESE OTHER FAVORITES:
Shrimp Tacos with Cilantro Lime Slaw
- 1 package Mission® Gluten Free Tortillas
- Fresh cilantro for topping
- Lime wedges
- 1-2 avocados, sliced
For the shrimp
- 1 lb. medium shrimp, peeled and deveined, tails removed
- 1 teaspoon each chili powder, cumin, and paprika
- 1/2 teaspoon salt
For the cilantro lime slaw
- 1/2 cup light sour cream
- 1/4 cup oil
- 1/4 cup water
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/4 teaspoon salt + more to taste, as needed
- juice of 2 limes
- 2-3 cups shredded green cabbage
- In a small bowl, mix all seasoning ingredients together. Pat both sides of the shrimp dry and then gently toss in a large bowl with seasonings. Cover and place in the fridge while preparing the slaw.
- Add all slaw ingredients, except the cabbage to the bowl of a food processor and process until smooth. Taste and add salt or lime juice as preferred.
- Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
- Toss some (a little more than 1/2 cup) of the sauce (not all) with the cabbage until the cabbage is coated to your liking. It should resemble a coleslaw. Use leftover sauce on top of the tacos or as a dressing in a salad.
- Place tortillas in a heated ungreased skillet for about 15 seconds per side. Alternatively heat 4-6 tortillas between two damp paper towels in the microwave for about 30 seconds.
- To assemble tacos, fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.