Spicy Shrimp Tacos with Slaw

Let’s change up the ordinary taco night with these Spicy Shrimp Tacos with Slaw. Get ready to pump up your taste buds with a fiesta of flavors in every bite.

These tacos are made with juicy shrimp, bold spices, and vibrant toppings. Bursting with flavor and made in under 30 minutes. They are going to be your new “Taco Tuesday” dinner.

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Why Spicy Shrimp Tacos?

The secret to these Spicy Shrimp Tacos lies in the perfect blend of spices.

For those of us who love to kick up the heat with chili powder and smoked paprika together with zesty lime juice these tacos will add some excitement to your meal.

This magical combination adds just the right amount of heat to elevate your taco night.

How to cook the Spicy Shrimp

Cooking shrimp is super easy. Simply marinate the shrimp in the spice blend then sauté them until they are perfectly golden. In just a few minutes you will have tender, spicy shrimp that will have your taste buds singing. Then comes the fun part, putting them together with all your toppings.

How to create a Spicy Shrimp Taco with Slaw

Now this is where the fun begins! Start with a warm tortilla, add the spicy cabbage slaw for some crunch. Pile on the shrimp and the rest of the toppings. Chopped avocado and cotija cheese sprinkled on top is the perfect finishing touch.

Helpful Kitchen Tools

6PCS Taco Holder Stands with Unique Island Pattern, Colorful Premium Large Taco Holders Set of 6, Taco Stands for 3 Tacos, Street Taco Rack, PP Material, Dishwasher & Microwave Safe, Taco TuesdayZulay Kitchen Cheese Grater Hand Crank, Grater For Kitchen With Reinforced Suction – Rotary Cheese Grater With 3 Replaceable Stainless Steel Blades – Easy to Use & Clean – Vegetable Cutter – BlueLieber’s Sriracha Hot Chili Sauce, Authentic And Delicious, Non-GMO, No MSG, Gluten-free, Cholesterol-free, and Vegan, NET WT. 1 lb (454g)McCormick Original Chili Seasoning Mix, 22 ozOXO Good Grips Shrimp Deveiner

Ingredients needed for Spicy Shrimp

Flour tortillas:  Warm base for your taco

Shrimp: Look for large shrimp that are cleaned and deveined making it easier for you.

Olive oil: to coat the shrimp for the seasoning

Chili powder: Adds the heat to your shrimp

Smoked paprika: Provides a smoky flavor

Lime juice: Adds a citrus tang that compliments the spicy flavor

Salt and pepper: Enhances the overall flavor

Ingredients for the slaw:

Cabbage: adds a nice crunch

Mayonnaise: creates a creamy slaw

Sriraca Sauce: Bring on the heat

White vinegar: Will give your slaw some zing!

Salt and Black pepper: for extra flavor

Lime juice: for a tangy slaw

Cilantro: Adds a burst of bright flavor

Additional Toppings:

chopped red onion, chopped avocado, fresh cilantro, lime juice, crumbled cotija cheese, sriracha mayo

Tips:

If you are not a fan of cotija cheese you can substitute with a shredded Mexican blend.

The tacos and slaw have a mild kick of heat, adjust the heat to your liking with more or less chili powder and sriracha.

To save time buy pre-shredded cabbage in a bag and crumbled cotija cheese.

You can also heat your tortillas in a dry skillet or in the microwave.

Instructions:

In a large bowl combine shrimp, olive oil, chili powder, smoked paprika, salt, black pepper and lime juice. Toss until the shrimp are completely covered.  Set aside to marinate for 15 to 20 minutes.

In a separate bowl, combine the cabbage, mayonnaise, srircha, vinegar, lime juice, black pepper and cilantro. Mix until combined.

Heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet and cook for 2-3 minutes per side, or until the shrimp are pink and cooked through. Remove from heat and set aside.

Turn on the gas stove to low. Using tongs place the tortilla directly over the flame for a few seconds, until it is browned in spots. Turn over and repeat on the other side. Complete the rest of the tortillas.

It’s time to make your taco.

Start with some spicy slaw on the bottom. Pile on the shrimp and then your favorite toppings. Avocado, red onion, cotija cheese and cilantro. Don’t forget to top it with sriracha mayo and lime juice!

What to serve with Spicy Shrimp Tacos with Slaw

Pair your spicy tacos with your favorite fixings. Serve up a bowl of Mexican street corn, some yellow rice and re-fried beans. Of course, don’t forget the margaritas.

Spicy Shrimp Tacos with Slaw

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• Author: Lori
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 15 minutes
• Yield: 10 tacos 1x
• Category: Dinner
• Method: stove top
• Cuisine: Mexican

Ingredients

Units USM Scale 1x2x3x

For the tacos:

8 to 10 small flour tortillas
1 pound uncooked large shrimp
1 table spoon olive oil
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
lime juice squeezed from half of a lime

For the spicy slaw:

2 cups shredded cabbage, white and purple
1/4 cup mayonnaise
1 tablespoon sriracha sauce
1 tablespoon white vinegar
juice from half of a lime
1–1/2 tablespoon of fresh chopped cilantro (optional)
salt and pepper to taste

Additional Toppings:

chopped red onion, chopped avocado, chopped cilantro, crumbled cotija cheese, sriracha mayo

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Instructions

Marinate the shrimp:
In a large bowl, combine 1 lb peeled, deveined shrimp with 1 Tbsp olive oil, ½ tsp salt, ¼ tsp chili powder, ¼ tsp smoked paprika, and the juice of ½ lime. Toss to coat and set aside for 15–20 minutes.

Make the slaw:
In another bowl, mix 2 cups shredded cabbage with ¼ cup mayonnaise, 1 Tbsp sriracha, 1 Tbsp white vinegar, juice from ½ lime, 1–1½ Tbsp chopped cilantro (optional), and salt & pepper to taste. Stir until combined.

Cook the shrimp:
Heat a large skillet over medium-high heat. Add the marinated shrimp and cook 2–3 minutes per side, until pink and cooked through. Remove from heat.

Warm the tortillas:
Heat tortillas over a gas flame with tongs, flipping until browned in spots, or warm in a dry skillet.

Assemble tacos:
Spread some slaw on each warm tortilla, top with cooked shrimp, then add chopped red onion, avocado, cilantro, and crumbled cotija cheese. Finish with a drizzle of sriracha mayo and a squeeze of lime.

Nutrition

• Serving Size: 3 to 4 people