Shrimp Tacos with Slaw

Shrimp tacos on a board with chips and a cup of salsa to the side

5 from 7 votes

Shrimp Tacos are piled high with tasty, plump shrimp, homemade slaw and tangy cilantro avocado sauce layered in warm flour tortillas. A healthy, easy summer dinner or the perfect party food!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Seafood

Keyword: Shrimp Tacos

Servings: Tacos

Calories: 355kcal

Author: Emily Walker

Equipment

Stove Top
Fry Pan/Skillet

Ingredients

6 corn tortillas soft
1/2 cup cotija cheese (or feta)

OREGANO LIME SLAW:

2 cups green cabbage shredded
1 lime juiced
2 teaspoon dried oregano

CILANTRO AVOCADO SAUCE:

1/2 cup mayonnaise
1/2 avocado
1/2 cup cilantro
1 lime juiced
pinch of cayenne pepper (optional)

SHRIMP:

1 pound shrimp (20 to 25 shrimp)
1 teaspoon sugar
salt and pepper to taste
1 tablespoon vegetable oil

Instructions

In a small fry pan, heat the corn tortillas in a little bit of oil and lightly salt.

OREGANO LIME SLAW:

Toss all ingrendients together and season with a pinch of salt.

CILANTRO AVOCADO SAUCE:

Mix all ingredients thoroughly in a blender.

SHRIMP:

Peel shrimp, pat it dry, season with salt, pepper, and sugar. Heat oil over medium high heat and add shrimp. Cook until shrimp are curled and pink.
Layer the shrimp, cabbage, and sauce in a warm corn tortilla. Top with a little cotija (or feta) cheese.

Video

Notes

Make sure to rinse the shrimp well before cooking. Place them in a colander or strainer, and wash thoroughly with cold water. Toss out any shrimp that look slimy, discolored or smell overly fishy.

If you're using frozen shrimp. run them under cool water to thaw. Don't use hot water!

The key to not over cooking is to remove them from the heat right when they turn pink, with no brown or grey spots.

Perfectly cooked shrimp curls into a loose "C" shape. You'll know they're overcooked if they curl into a tight "C". Overcooked shrimp can become too tough or chewy.

Nutrition