Spicy Shrimp Tacos with Cilantro Lime Slaw
Alicia Calvo, MPH, RDN, CDCES, CEDRD adapted from pinch of yum
Homemade spicy shrimp tacos with creamy cilantro-lime slaw- ready in 30 minutes and is loaded with flavor!
Prep Time: 15min | Cook Time: 15min | Total Time: 30 min | Yield: 8
Ingredients:
For cilantro-lime dressing
⅛ cup canola oil
¼ cup water
½ cup chopped green onions
½ cup cilantro leaves
2–3 cloves garlic (less if you’re sensitive to garlicky things)
½ teaspoon salt
Juice of 2 limes
½ cup light sour cream
For the shrimp tacos
1 lb. shrimp, peeled and deveined, tails removed
1 teaspoon chili powder
1 teaspoon cumin
¼ teaspoon cayenne pepper (more or less to taste)
2–3 cups shredded green cabbage
8 small corn tortillas
1 avocado
Cotija cheese and additional cilantro for topping
Lime wedges for serving
Instructions:
Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and place in a bowl or zip lock baggie. Toss and thoroughly coat shrimp with the spices. Pour the shrimp into the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw – you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.
Nutrition Facts:
Serving Size: 2 tacos
Calories: 529
Total Fat: 20 g
Total Carbohydrates: 51 g
Protein: 36 g
Equivalents: 5 extra lean proteins, 2 fats, 2 starches, 3 vegetables