Shrimp Tacos with Cilantro Lime Slaw

Flavorful Shrimp Tacos with Cilantro Lime Slaw and fresh avocado – ready in about 30 minutes and loaded with flavor and texture. SO YUM!

Course Main Course

Cuisine American, Mexican, Tex-Mex

Prep Time 20

Cook Time 10

Total Time 30

Servings servings (2 tacos each)

Calories 536

Author Kim

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.

Nutritional calculations do not account for using all of the sauce.

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.