I usually only make carne asada tacos at home because they’re simple – meat, onion, and cilantro in a tortilla. But I was feeling fancy today and decided to go all out on making these shrimp tacos. When I buy shrimp tacos in a restaurant, I find that the coleslaw is usually super saucy, but a little tasteless. I made sure these tacos had a flavor-packed slaw with a little avocado salsa to liven it up.
I think I’ll make these shrimp tacos my go-to tacos at home now! These are so classy and delicious, I hope you give it a try!
- Ingredients:
- 10 small corn tortillas
- 2 limes
- Shrimp Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 Tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- salt and pepper
- Coleslaw Ingredients:
- 1/4 of a green cabbage
- 1/4 of a purple cabbage
- 1 cup plain Greek yogurt
- 1 Tablespoon honey
- 2 cloves garlic
- 1/2 jalapeno, seeded
- 1/4 cup cilantro, packed
- salt and pepper
- juice of 1 lime
- Avocado Salsa Ingredients:
- 1/4 onion
- 1 jalapeno, seeded
- 2 cloves garlic
- 1/4 cup cilantro, packed
- 1 tomato
- 1 avocado
- salt and pepper
- juice of one lime
- Recipe:
- mix all the shrimp ingredients together and let it marinate while you prepare everything
- thinly slice the green and red cabbage
- in a food processor, finely chop the garlic, jalapeno, cilantro, salt, pepper, and lime juice altogether
- add the greek yogurt and honey and process it together
- mix it with the cabbage
- rinse the food processor, and finely chop the onion, jalapeno, garlic, and cilantro for the salsa
- dice the tomato and cilantro, and mix in the processed onion mixture
- season with salt and pepper, and add the lime juice
- on a grill or a pan, heat up the tortillas
- cook the shrimp for about 3-5 minutes
- assemble the tacos with coleslaw, shrimp, and avocado salsa
- serve with lime wedges
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