Spiced up shrimp tacos are so easy and tasty! Perfectly seasoned, quickly pan-cooked, and served with the creamiest homemade slaw.
- 1 lb. peeled and deveined large shrimp, pat dried with paper towels
- 1 tsp. ground coriander
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 1 1/4 tsp. kosher salt
- 1–2 Tbsp. avocado oil or other high heat oil
- 1 (16 oz.) bag coleslaw mix
- 1 jalapeño, seeded and thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup + 2 Tbsp. mayonnaise
- 2 Tbsp. avocado oil or olive oil
- Zest 1 lime
- 2 Tbsp. fresh lime juice, about 1 lime
- 1/2 tsp. granulated sugar or honey
- Flour tortillas
- Lime wedges
- Season the shrimp: Place the shrimp into a large bowl. In a separate bowl, whisk together the coriander, garlic powder, cumin, cayenne pepper, and salt. Add the seasoning mix to the shrimp and toss to combine. Set aside to marinate while preparing the slaw.
- Make the slaw: In a bowl, combine the slaw mix, jalapeño, and cilantro. Whisk together the mayonnaise, avocado oil, lime zest and juice, and sugar. Add to the slaw and toss to combine. Season with salt and pepper to taste. Cover and refrigerate while cooking the shrimp.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add 1-2 tablespoons of avocado oil and when hot, add the shrimp in a single layer. It should sizzle on contact. Cook for 2 minutes undisturbed. Flip shrimp over and continue to cook 1 1/2 – 2 minutes longer or until just pink. Immediately remove off heat. If desired, add a squeeze of fresh lime juice over the shrimp.
- Assemble: Stuff a warmed tortilla with a generous amount of slaw, 2-3 shrimp, and squeeze of fresh lime juice.
- Shrimp: If using frozen shrimp, make sure to let it completely thaw out. Pat dry with few sheets of paper towels before tossing with the spices.
- Making Ahead: To make the shrimp ahead, toss the shrimp with the seasoning mix, cover, and refrigerate for up to 4-6 hours. The dressing for the slaw can be made the night before. Keep refrigerated until ready to serve. Toss with the slaw mix right before you begin to cook the shrimp that way the slaw has some time to sit and slightly soften. It tastes the best that way. I find that if you make the slaw too much in advance it turns really soggy.
- Leftovers: Leftovers shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Slaw tastes the best the same day.
Keywords: easy tacos, weeknight dinner, seafood