Shrimp Tacos Recipe

Prep Shrimp

Pat shrimp dry with paper towels. Place in a bowl and toss with 1 tbsp olive oil and 1 tbsp fresh lime juice until evenly coated.

Make Spice Mix & Season

In a small bowl combine paprika, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne, kosher salt and black pepper. Sprinkle the spice mix over the shrimp and toss to coat evenly, pressing gently so the spices adhere.

Cook Shrimp

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (2–3 minutes). Add a thin film of oil or brush skillet with the 1 tsp cooking oil. Add shrimp in a single layer (do not overcrowd — cook in batches if needed). Cook 1.5–2 minutes per side until blackened at edges and shrimp are opaque and just cooked through (internal temp ~120–125°F). Remove to a plate and keep warm. Total cook time about 4–6 minutes per batch including searing.

In a large bowl combine shredded green cabbage, red cabbage, shredded carrot and sliced green onion.

In a separate small bowl whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey and Dijon mustard. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acid or sweetness as desired.

Pour dressing over the cabbage mixture and toss thoroughly to coat. Let sit 10–15 minutes at room temperature (or refrigerate up to 1 hour) to soften cabbage and allow flavors to meld.

In a blender or food processor combine ripe avocado, sour cream, 1 tbsp lime juice, garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth, adding 1–2 tbsp water as needed to reach a pourable but creamy consistency.

Taste and adjust seasoning or lime to preference. Transfer to a bowl and refrigerate until ready to assemble.

In a small bowl combine 1/2 cup mayonnaise, chopped chipotle in adobo (start with 1 tsp, add more for heat), 1/2 tsp adobo sauce, 1 tsp lime juice, 1/4 tsp garlic powder and 1/4 tsp salt. Whisk until smooth.

Taste and adjust chipotle amount and salt to preference. Refrigerate until assembly.

Warm tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred spots appear, or wrap stack in a damp towel and microwave 20–30 seconds.

To assemble each taco: place 2–3 tablespoons of creamy coleslaw in the center of a warm tortilla. Top with 3–4 blackened shrimp, a drizzle of avocado crema (about 1 tablespoon), and a smaller drizzle of chipotle aioli (about 1 teaspoon).

Sprinkle with crumbled cotija cheese (about 1 tablespoon per taco) and chopped cilantro. Serve with lime wedges on the side for squeezing.

Serve immediately while shrimp are warm. Leftover components (shrimp, slaw, sauces) can be stored separately in airtight containers in the refrigerator for up to 2 days; reheat shrimp briefly in a hot pan before assembling.