Mexican
Spicy Shrimp Tacos with Lime Slaw
Shrimp cooks in about four minutes, which makes these tacos faster than most drive-thru lines. Dial the cayenne up or down to match your crowd.
- Prep8 min
- Cook6 min
- Total14 min
- Cost (est.)$4.60/serving
- Leveleasy
Servings
Ingredients
Produce
- 3 cups coleslaw mix (shredded cabbage and carrot)
- 2 limes, one juiced, one cut in wedges
- 2 ripe avocados, sliced
- ¼ cup fresh cilantro, chopped
Seafood
- 1¼ lb large peeled and deveined shrimp (thawed if frozen), patted dry
Bakery
- 12 small corn tortillas (labeled gluten-free)
Pantry
- 1 tbsp cooking oil
- ½ tsp salt
Spices
- 2 tsp chili powder
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
Estimated cost: about $18.40 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Toss the coleslaw mix with the juice of one lime, a pinch of salt, and the cilantro in a bowl. Set aside.
- Toss the shrimp with the chili powder, paprika, cayenne, and salt until evenly coated.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Add the shrimp in a single layer and cook for 2 minutes without moving. Flip and cook 1 to 2 minutes more, until pink and opaque with a firm curl.
- Warm the tortillas for 20 seconds per side in a dry pan or wrapped in a damp paper towel in the microwave.
- Fill each tortilla with slaw, shrimp, and avocado. Serve with lime wedges.
Equipment
large skillet
Tips
- Overcooked shrimp turns rubbery, so pull it as soon as it curls into a loose C shape.
- Swap the cayenne for a spoonful of chipotle in adobo if you like smoky heat.
Photo: sarahstierch on Flickr via Openverse (CC0 1.0). All credits