Perfectly seasoned shrimp with cilantro-lime slaw and fresh avocado are all packed in a tortilla. These Shrimp Tacos can be ready in 30 minutes or less! (Plus, prep ahead tips!)
Course Dinner, Main Course
Keyword shrimp tacos
Prep Time 25minutes
Cook Time 5minutes
Total Time 30minutes
Servings 12small tacos (serves 4)
1pound (~45)medium shrimp,peeled and deveined
1tablespoonunsalted butter(or use additional olive oil)
2cupsshredded green cabbage
Corn (or flour) tortillas
Cilantro Lime Sauce
1lime, juiced and zested(3 tablespoons juice + 1/2 teaspoon zest)
1-2clovesgarlicadd to desired preference, minced
1/2of a large bunch of cilantro
1/2jalapeño(or 1 full jalapeño for a spicier dressing)
1/2cup mayonnaiseregular, full fat
1/2cupsour cream,I use fat-free
Optional: olive oil cooking spray
Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).
In a large skillet (if you don't have a big enough skillet to cook all the shrimp in a single layer, separate this process into 2 parts, including the butter + olive oil ), melt butter and remaining 1 tablespoon olive oil.
Add the shrimp in a single layer and saute until they just turn pink, flipping shrimp over halfway through, 2 to 4 minutes, depending upon their size. Remove from heat and set aside to a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.
For the Cilantro-Lime Sauce
Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeño, and mayo. (Add more of the jalapeño for a spicier sauce; add slowly if you're worried about the heat). Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.
Remove 1/2 a cup of the cilantro-lime sauce and toss it with the shredded green cabbage to combine.
OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and "grill" tortillas on the stovetop over the open flame until slightly charred. Alternatively, warm tortillas in the microwave, covered with a damp paper towel.
Fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.