Description
Vibrant and delicious shrimp tacos paired with a fresh cilantro lime slaw, perfect for quick dinners or festive gatherings.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp parsley flakes
- 2 garlic cloves, minced
- ½ tsp salt
- Freshly ground pepper to taste
- 3 tbsp olive oil (for the sauce)
- 8 corn tortillas
- 3 cups green cabbage, shredded
- 2 avocados, mashed
- ¼ cup Cotija cheese
- ⅓ cup red onion, thinly sliced
- Lime wedges for serving
- Optional: ½ jalapeno pepper, finely chopped
- ½ cup nonfat Greek yogurt
- ½ cup cilantro leaves
- 5 green onions, chopped
- Juice of 2 limes
- ¼ tsp salt (to taste)
Instructions
- Prepare the Cilantro Lime Sauce: In a food processor or blender, combine the olive oil, green onions, cilantro leaves, minced garlic, lime juice, Greek yogurt, salt, pepper, and jalapeno if using. Blend until smooth. If too thick, add a splash of water to reach desired consistency.
- Cook the Shrimp: Season the shrimp generously with garlic, chili powder, cumin, parsley flakes, salt, and pepper. Heat a skillet over medium-high heat and add olive oil. Add the shrimp and cook for about 2 minutes on each side until pink and opaque. Set aside.
- Make the Slaw: Reserve some cilantro lime sauce for drizzling. Mix the remaining sauce with shredded cabbage and set aside.
- Assemble the Tacos: Warm corn tortillas, then layer on mashed avocado, cilantro lime slaw, cooked shrimp, sliced red onion, and sprinkle with Cotija cheese. Serve with lime wedges and extra cilantro lime sauce on the side.
Notes
Ideal for Taco Tuesdays or any casual gathering. Leftovers can be stored for up to 2 days in an airtight container. Reheat shrimp carefully to avoid overcooking.