Community recipe
Chili-Lime Shrimp Tacos with Creamy Avocado Slaw
Quick, colorful tacos with warmly spiced shrimp, crunchy avocado slaw, and a bright finish of fresh lime. A weeknight-friendly dinner that feels festive without requiring complicated prep.
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Difficulty
- easy
Get ready
Ingredients
- 1 avocado, pitted, peeled, and diced
- 3 cup green cabbages, thinly sliced
- 1 carrot, shredded
- 0.25 cup cilantro, finely chopped
- 1 jalapeño, seeded and minced
- 0.25 cup mayonnaise
- 1 tbsp apple cider vinegar
- 0.25 tsp kosher salt
- 0.13 tsp black pepper, freshly ground
- 1 lb large shrimp, thawed if frozen, peeled, deveined, and patted dry
- 1 tbsp olive oil
- 1 tsp chili powder
- 0.75 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 8 corn tortillas
- 4 lime wedges
Make it
Instructions
- 01
Set up and make the avocado slaw
Set a large skillet, a small bowl, a large mixing bowl, tongs, a cutting board, and a sharp knife beside the stove. Rinse and thoroughly dry the produce. Halve, pit, peel, and dice 1 each avocado. Thinly slice 3 cup green cabbage and shred 1 each carrot. Finely chop 0.25 cup cilantro and mince 1 each jalapeño; remove the seeds first for milder heat. In the large bowl, whisk 0.25 cup mayonnaise, 1 tbsp apple cider vinegar, 0.25 tsp kosher salt, and 0.125 tsp black pepper until smooth. Fold in the prepared produce, then set the slaw aside at room temperature while cooking. | Why: Salting and dressing the vegetables briefly softens them just enough while preserving their fresh crunch.
- 02
Season the shrimp
If frozen, thaw 1 lb large shrimp overnight in the refrigerator or in a sealed bag submerged in cold water for 15 to 20 minutes; drain well. Peel and devein if needed, then pat completely dry. In a clean medium bowl, toss with 1 tbsp olive oil, 1 tsp chili powder, 0.75 tsp ground cumin, 0.5 tsp garlic powder, 0.5 tsp kosher salt, and 0.25 tsp black pepper until evenly coated. Wash hands, the board, knife, and any surfaces that contacted the raw seafood with hot, soapy water. | Why: Dry, evenly seasoned seafood browns rather than steams, and prompt cleanup prevents cross-contamination.
- 03
Warm the tortillas
Heat the dry large skillet over medium-high heat for 2 minutes. Warm 8 each corn tortilla in batches for 20 to 30 seconds per side, until pliable with a few toasted spots. Stack in a clean kitchen towel or tortilla warmer and cover to keep warm. | Why: Brief toasting makes the tortillas flexible and brings out their corn flavor.
- 04
Sear the shrimp
Return the skillet to medium-high heat and let it heat for 1 minute. Add the seasoned seafood in a single layer and cook for 2 minutes. Turn each piece with clean tongs and cook 1 to 2 minutes more, until opaque throughout, curled, and registering 145°F at the thickest point. Transfer to a clean plate and rest for 2 minutes. | Why: High heat gives the spice coating a savory sear while the short cook keeps the seafood tender.
- 05
Assemble and serve
Divide the warm tortillas among four plates. Top with the rested seafood and avocado slaw. Finish each plate with 4 each lime wedge and serve immediately; squeeze a wedge over each portion at the table for a fresh, bright finish. | Why: Assembling just before eating keeps the tortillas warm and the slaw crisp.
