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For the spicy shrimp tacos, gather these key ingredients: - 1 lb large shrimp, peeled and deveined - 2 tablespoons extra virgin olive oil - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon cayenne pepper (adjust according to spice preference) - Salt and black pepper to taste - 8 small corn tortillas These ingredients bring bold flavors and a tasty kick to your tacos. The cilantro slaw adds freshness and crunch. Use these ingredients: - 1 cup red cabbage, finely shredded - 1 cup green cabbage, finely shredded - 1/4 cup fresh cilantro, chopped - 1/2 cup plain Greek yogurt - 1 tablespoon freshly squeezed lime juice This slaw balances the spice of the shrimp and adds a creamy texture. For extra flavor, consider these garnishes: - 1 ripe avocado, sliced - Lime wedges, for serving These toppings enhance the taste and presentation of your tacos. Enjoy customizing your meal with these simple extras! {{ingredient_image_2}} To start, take your large shrimp and place them in a bowl. Add 2 tablespoons of olive oil. Next, sprinkle in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of cayenne pepper. Season with salt and black pepper. Mix the shrimp well, so they are fully coated in the spices. Let them marinate for 15-20 minutes. This step helps the shrimp soak up all the great flavors. While the shrimp marinates, it’s time to make the cilantro slaw. Grab another bowl and add 1 cup of finely shredded red cabbage and 1 cup of finely shredded green cabbage. Then, chop 1/4 cup of fresh cilantro and mix it into the cabbage. Add 1/2 cup of plain Greek yogurt and the juice of 1 lime. Stir everything together until it’s well mixed. Taste it and add salt and black pepper as needed. Set this slaw aside while you cook the shrimp. Now, heat a large skillet over medium-high heat. Once it’s hot, add the marinated shrimp in a single layer. Cook them for about 2-3 minutes on one side. Don’t move them around; let them get that nice sear. When they turn pink and opaque, flip them over. Cook for another 2-3 minutes until fully cooked. Remove the shrimp from the heat and set them aside. In a dry skillet, turn the heat to medium-low. Warm the corn tortillas for about 30 seconds on each side. You want them to be pliable and slightly toasted. This step adds flavor and makes them easier to fold. Now it’s time to put everything together. Take a warm tortilla and place a few cooked shrimp in the center. Top it generously with the cilantro slaw. Add a few slices of fresh avocado on top for a creamy touch. Serve your tacos right away while they are still warm. Don’t forget to include lime wedges on the side. Squeezing fresh lime juice over the tacos gives them an extra zesty kick. For a fun presentation, arrange the tacos on a colorful platter. You can also garnish with extra cilantro and a small bowl of the slaw on the side. Enjoy your spicy shrimp tacos! To boost the flavor of your spicy shrimp tacos, use fresh spices. Fresh spices give a stronger taste than old ones. You can also add lime zest to the shrimp mix. This step gives a bright flavor that pairs well with the shrimp. Mix in some diced jalapeños for extra heat. You can adjust the heat level as you like. If you want a slightly sweet twist, add a touch of honey to the slaw. Sweetness can balance the heat from the shrimp. For tender shrimp, do not overcook them. Cook shrimp until they turn pink and opaque, about 2-3 minutes on each side. Remove them from heat right away. Overcooked shrimp can become rubbery and tough. If you want a smoky flavor, cook the shrimp on a grill instead of a skillet. Grilling adds a nice char and depth to the shrimp. This method also keeps the shrimp juicy and flavorful. When serving your tacos, use a colorful platter. Place the tacos in a neat row for a clean look. Garnish them with chopped cilantro and lime wedges for a pop of color. You can also serve the cilantro slaw in a small bowl on the side. It allows guests to add as much slaw as they like. For added flair, arrange slices of avocado around the tacos. This not only looks great but adds creaminess to each bite. Pro Tips Fresh Shrimp is Key: Always choose the freshest shrimp available for the best flavor and texture. Look for shrimp that is firm, translucent, and has a mild scent of the ocean. Adjusting Spice Levels: Feel free to adjust the amount of cayenne pepper to suit your heat preference. Start with less if you're unsure, as you can always add more spice later. Perfectly Warm Tortillas: Warming tortillas in a dry skillet enhances their flavor and makes them pliable, preventing them from tearing when you assemble your tacos. Garnish for Flair: A sprinkle of extra chopped cilantro and a squeeze of fresh lime juice right before serving elevate the presentation and add a burst of freshness. {{image_4}} If you want a twist on spicy shrimp tacos, try using fish instead. White fish like tilapia or cod works well. You can also use grilled chicken for a different taste. For a vegetarian option, try marinated and grilled portobello mushrooms. These swaps keep the flavor but change the main protein. For a lighter slaw, swap Greek yogurt for a low-fat version or use a dairy-free option. You can also use apple cider vinegar instead of lime juice for a tangy kick. Add shredded carrots for extra crunch and color. This makes the slaw fresh and full of nutrients. Want to mix things up? Use different spices for the shrimp. Try using paprika or curry powder for a unique taste. You can also add mango or pineapple to the slaw for a sweet twist. For the tortillas, try using whole wheat or spinach tortillas for added fiber and color. These swaps let you explore new flavors while keeping the dish delicious. After enjoying your spicy shrimp tacos, you may have some leftovers. To store them, keep the shrimp, slaw, and tortillas separate. This way, they stay fresh longer. Place the shrimp in an airtight container in the fridge. They can last for up to 2 days. Store the cilantro slaw in another airtight container. This slaw is best eaten within 1-2 days for the best flavor and crunch. Wrap any extra tortillas in plastic wrap or foil to keep them from drying out. To keep your cilantro slaw fresh, avoid adding the dressing until you are ready to eat. If you mix the slaw too early, it can become soggy. Store the slaw mix in the fridge. Use it within 2 days for the best taste. If you have leftover slaw, try adding it to other meals. It makes a tasty topping for grilled chicken or fish. When it’s time to enjoy your leftovers, reheat the shrimp in a skillet over medium heat. This method keeps them juicy. You can also warm the tortillas in the skillet until they are pliable. Avoid the microwave, as it can make the shrimp tough and the tortillas chewy. Once everything is heated, assemble your tacos again for a fresh meal. Enjoy every bite! Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 15-20 minutes. Once thawed, pat them dry before marinating. Thawing helps shrimp absorb the flavors better. You can add many tasty toppings! Here are a few ideas: - Fresh diced tomatoes - Sliced jalapeños - Crumbled feta or queso fresco - Pickled red onions These toppings add flavor and texture to your tacos. To tone down the heat, skip the cayenne pepper. You can also use less chili powder. Another option is to add more Greek yogurt to the slaw. This helps cool the spice and make it more creamy. Yes, you can make the slaw in advance. Prepare it up to a day before. Store it in an airtight container in the fridge. This makes it easy to assemble your tacos quickly. Corn tortillas work best for these tacos. They have a nice flavor and texture. You can also use flour tortillas if you prefer. Just warm them up before adding the shrimp and slaw. To make great spicy shrimp tacos, you need fresh shrimp, a zesty slaw, and tasty garnishes. I showed you how to marinate the shrimp and create the slaw, then guide you through cooking and serving these tacos. Remember, the right flavors and textures can make a big difference. Don’t shy away from getting creative with variations and toppings. Store any leftovers properly, and enjoy your dish later. With these tips, you can impress anyone with your taco skills!

Sizzling Spicy Shrimp Tacos

Delicious shrimp tacos with a spicy kick, topped with a refreshing cilantro slaw and avocado.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • to taste Salt and black pepper
  • 8 small corn tortillas
  • 1 cup red cabbage, finely shredded
  • 1 cup green cabbage, finely shredded
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon freshly squeezed lime juice
  • 1 ripe avocado, sliced
  • for serving Lime wedges

Instructions
 

  • In a mixing bowl, combine the peeled and deveined shrimp with the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, cayenne pepper, and a generous pinch of salt and black pepper. Toss the shrimp until thoroughly coated in the spice mixture. Allow to marinate for 15-20 minutes to enhance the flavors.
  • While the shrimp marinates, prepare the cilantro slaw. In a separate bowl, mix the finely shredded red cabbage, green cabbage, and chopped cilantro. Add the Greek yogurt and freshly squeezed lime juice to the mixture, stirring until everything is perfectly combined. Taste and season with salt and black pepper as desired. Set aside.
  • Heat a large skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp in a single layer. Cook the shrimp for 2-3 minutes on one side without moving them, until they turn pink and opaque. Flip the shrimp and cook for an additional 2-3 minutes until fully cooked. Remove from heat.
  • In a dry skillet over medium-low heat, warm the corn tortillas for about 30 seconds on each side, or until they become pliable and slightly toasted.
  • To assemble each taco, place a few cooked shrimp in the center of a warm tortilla. Top generously with the cilantro slaw, followed by slices of fresh avocado.
  • Serve the tacos immediately while warm, accompanied by lime wedges for squeezing over the top for an extra zesty kick.

Notes

Arrange the tacos on a colorful serving platter and garnish with extra chopped cilantro and lime wedges. For added flair, consider serving with a small bowl of the cilantro slaw on the side.
Keyword avocado, cilantro, shrimp, spicy, tacos