Shrimp Tacos Recipe

These Shrimp Tacos are fresh, fast, and ready in 25 minutes with a tangy lime slaw and a creamy avocado-cotija sauce. Easy, bright, and perfect for weeknights!

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Prep Time: 20

Cook Time: 5

Total Time: 25

Servings: servings

Calories: 246kcal

Author: Ruth Truett

Equipment

Ingredients

Avocado Cotija Crema

1 avocado
2 green onions, rough chopped
1-2 cloves garlic
1 cup cilantro, rough chopped
½ cup crema or sour cream
½ jalapeño, rough chopped adjust for your level of heat
¼ cup cotija cheese
Juice of 2 limes
kosher salt and fresh ground pepper, to taste

Lime Vinaigrette Slaw

1 cup green cabbage, thinly sliced
1 cup purple cabbage, thinly slice
2 green onions, thinly sliced
3-4 tbsp Thai sweet chili sauce
2-3 teaspoon maple syrup or honey
juice of 2 limes
kosher salt and fresh ground pepper, to taste

Shrimp

2 lbs shrimp, peeled and deveined
2 tablespoon tajin
2 teaspoon cumin
⅛ teaspoon cayenne or red chili flakes
kosher salt and fresh ground pepper, to taste
avocado oil

Instructions

Avocado Cotija Crema

In a food processor, combine all ingredients and blend until smooth. Store in refrigerator until time to serve.

Lime Vinaigrette Slaw

Toss everything to combine. Store in fridge until ready to serve.

Shrimp

Toss shrimp in seasonings and spices.
Sauté shrimp in little avocado oil over medium-high heat until just cooked through.

Assembly

Pile shrimp onto tortilla of choice. Top with slaw and copious amounts of crema. Devour.

Notes

If using sour cream instead of Mexican crema, the sauce can be thick. Use a little milk or water to thin it out if desired.

Nutrition

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