Description
These 15 Minute Shrimp Tacos are a quick and flavorful meal perfect for busy weeknights. Succulent shrimp seasoned with bold spices are cooked to perfection and paired with a crunchy cilantro slaw and creamy yogurt-based sauce. Served on warm corn tortillas, these tacos offer a satisfying combination of textures and fresh flavors that everyone will love.
Ingredients
Shrimp and Seasoning
- 1 pound raw shrimp (peeled & deveined, tails on)
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- Ground black pepper (to taste)
- Avocado oil (for frying)
Slaw
- 14 ounces bag of coleslaw mix (or 3 cups shredded cabbage)
- 1/2 small bunch cilantro (finely chopped)
- 1/4 teaspoon salt
Sauce
- 1/2 cup plain yogurt (2% fat or higher)
- 1/4 cup mayonnaise (preferably avocado oil mayo)
- 1 lime (juice of)
- 1/2 teaspoon taco seasoning
- Pinch cayenne pepper
- Ground black pepper (to taste)
To Serve
- 9 corn tortillas
- Easy guacamole (optional)
Instructions
- Season the shrimp: In a medium bowl, combine the raw shrimp with 1 tablespoon taco seasoning, 1 teaspoon garlic powder, and ground black pepper to taste. Stir well to evenly coat the shrimp with the spices and set aside to marinate briefly.
- Prepare the sauce: In a small bowl, mix together 1/2 cup plain yogurt, 1/4 cup mayonnaise, the juice of 1 lime, 1/2 teaspoon taco seasoning, a pinch of cayenne pepper, and ground black pepper to taste. Stir until smooth and set aside for later use.
- Cook the shrimp: Preheat a large ceramic non-stick skillet over high heat and add a splash of avocado oil. Add the seasoned shrimp and cook until the bottoms turn pink, then flip and cook until the shrimp are no longer gray. For extra char, flip once more and press down gently with a spatula. Alternatively, shrimp can be grilled on a silicone grill mat over high heat.
- Assemble the slaw: In a large bowl, combine the coleslaw mix, finely chopped cilantro, 1/4 teaspoon salt, and almost all of the prepared sauce (reserve some sauce to drizzle later). Gently toss to mix everything together well without wilting the slaw.
- Warm the tortillas: Heat a cast iron skillet over high heat. Warm each corn tortilla for about 10 seconds on each side, pressing down lightly with a spatula to heat them evenly and make them pliable.
- Build the tacos: On each warmed tortilla, place 3 to 4 cooked shrimp, a generous portion of the slaw mixture, and drizzle with the reserved sauce. Serve immediately with optional guacamole on the side for extra creaminess.
Notes
- Use shrimp with tails on for a nicer presentation and easier handling.
- Adjust the level of cayenne pepper in the sauce to control the spiciness.
- Grilling the shrimp adds extra smoky flavor if desired.
- To make it dairy-free, substitute yogurt and mayo with plant-based alternatives.
- Warm tortillas just before assembling tacos to prevent them from becoming dry or brittle.
