Spicy Shrimp Tacos with Slaw

Name: Spicy Shrimp Tacos with Slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb medium shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper; 1/2 tsp salt; 2 cups purple cabbage, shredded; 2 cups green cabbage, shredded; 1/4 cup fresh cilantro, chopped; 1/4 cup mayonnaise or Mexican crema; 1 tbsp fresh lime juice; 8 small corn tortillas; 1 avocado, sliced; Lime wedges, for serving

Published Date: 3/8/2026

Ingredients

1 lb medium shrimp, peeled and deveined
1 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
2 cups purple cabbage, shredded
2 cups green cabbage, shredded
1/4 cup fresh cilantro, chopped
1/4 cup mayonnaise or Mexican crema
1 tbsp fresh lime juice
8 small corn tortillas
1 avocado, sliced
Lime wedges, for serving

Instructions

In a medium mixing bowl, combine the shredded purple and green cabbage, chopped cilantro, mayonnaise, lime juice, and a pinch of salt. Toss until the cabbage is well coated. Set aside to let the flavors meld while you cook the shrimp.
In a separate bowl, place the shrimp. Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, cayenne pepper, and salt. Toss well to ensure the shrimp are evenly coated with the spice mixture.
Heat a large skillet over medium-high heat. Add the shrimp in a single layer (work in batches if necessary). Cook for 2-3 minutes per side until the shrimp are pink, opaque, and slightly charred. Remove from heat immediately to avoid overcooking.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or char them slightly over an open gas flame until pliable and warm.
Place a generous portion of the cabbage slaw onto each warm tortilla. Top with the cooked spicy shrimp and fresh slices of avocado. Serve immediately with extra lime wedges on the side.

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