Spicy Shrimp Tacos
Warm corn tortillas filled with spicy shrimp, crunchy slaw, and creamy avocado crema, making for a vibrant and flavorful dish that's easy to prepare in under 30 minutes.
Ingredients
Shrimp and Marinade
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste salt and pepper
Taco Assembly
- 8 small corn tortillas
- 1 cup cabbage, shredded
- 1 large carrot, shredded
- 1/2 cup mayonnaise
- 1 large avocado, mashed
- 1 large lime, juiced
- to garnish Fresh cilantro
Instructions
Marinate Shrimp
- In a bowl, mix together olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Add the shrimp and marinate for 20 minutes.
Prepare Avocado Crema
- In another bowl, combine mayonnaise, mashed avocado, lime juice, and a pinch of salt to make the avocado crema.
Make Slaw
- In a separate bowl, combine the shredded cabbage and carrot to make the slaw.
Cook Shrimp
- Heat a skillet over medium heat and cook the shrimp until they are pink and cooked through, about 2-3 minutes per side.
Warm Tortillas
- Warm the corn tortillas in another pan or directly over a flame for a few seconds on each side until pliable.
Assemble Tacos
- Assemble the tacos by placing a few shrimp on a tortilla, adding the slaw, and topping them generously with avocado crema.
Serve
- Garnish with fresh cilantro and serve immediately.
Notes
For leftovers, store components separately in airtight containers. Leftover shrimp can be stored for up to 2 days in the refrigerator. Shrimp can also be frozen for up to 2 months. Reheat gently before serving.