Description
These mouthwatering shrimp tacos combine perfectly seasoned and skillet-cooked shrimp with a fresh cabbage-tomato slaw, creamy avocado slices, and tangy blue cheese crumbles, all wrapped in warm, lightly charred flour tortillas. Ready in just 20 minutes, this vibrant recipe delivers a burst of flavors and textures that make for a quick, delicious meal.
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
Toppings and Assembly
- 1/4 cup blue cheese crumbles
- 8 small flour tortillas
- 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 evenly coated to ensure the shrimp are flavorful.
- Cook the shrimp: Heat a skillet over medium-high heat. Place the shrimp in a single layer and cook for 2-3 minutes per side until they turn opaque with a slight char for optimal texture and flavor. Remove from heat once done.
- Prepare the slaw: In a separate bowl, combine shredded cabbage and diced tomatoes. Add half of the lime juice and a pinch of salt, then toss thoroughly to create a fresh, tangy slaw.
- Warm the tortillas: Heat the flour tortillas either in a dry skillet or directly over an open flame until they are lightly charred and pliable, ready for assembling the tacos.
- Assemble the tacos: Layer each tortilla with the cabbage-tomato slaw, 2–3 cooked shrimp, a sprinkle of blue cheese crumbles, sliced avocado, the remaining lime juice, and chopped cilantro. Serve the tacos immediately while warm.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the shrimp seasoning.
- Blue cheese can be substituted with queso fresco or feta for a milder flavor.
- Use corn tortillas for a gluten-free variation.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Leftover shrimp can be stored in the refrigerator for up to 2 days.
