RECIPE: Spicy Shrimp Tacos with Avocado-Lime Slaw
A Cool, Colorful Dinner for a Hot Weekend
When it is nearly 100º outside, I want dinner to taste fresh, look cheerful and spend as little time over the heat as possible! These Spicy Shrimp Tacos with Avocado-Lime Slaw check every box. The shrimp cook in just a few minutes, the slaw is cool and creamy and the avocado makes the whole meal feel a little extra special without adding any fuss.
Shrimp tacos with avocado and lime continue to be a favorite among easy summer dinners, and I can certainly understand why. This Prime Recipes version gives the shrimp a smoky little kick, then balances it with crisp cabbage, sweet corn and a creamy avocado-lime dressing. Set out the toppings and let everyone build their own—easy, colorful and perfect for a relaxed weekend supper.
Grocery List
- Produce: 2 ripe avocados, 3 limes, 1 small bunch cilantro, 1 jalapeño, 1 small red cabbage or bagged shredded cabbage, 1 pint cherry tomatoes and 1 bunch green onions
- Seafood: 1½ pounds large raw shrimp, peeled and deveined
- Dairy: Plain Greek yogurt or sour cream and optional crumbled cotija cheese
- Pantry: 12 small flour or corn tortillas, olive oil, honey, chili powder, smoked paprika, ground cumin, garlic powder, kosher salt and black pepper
- Frozen: 1 cup corn, thawed
Simple Prep Notes
Choose avocados that yield to gentle pressure but are not mushy. Pat the shrimp very dry before seasoning so they sear instead of steaming. The slaw can be prepared about an hour ahead, but fold in the diced avocado shortly before serving so it stays beautifully green. If you prefer less heat, remove the jalapeño seeds or leave it out entirely.
Spicy Shrimp Tacos with Avocado-Lime Slaw
- Prep time: 20 minutes
- Cook time: 8 minutes
- Total time: 28 minutes
- Serves: 4–6
Ingredients:
Avocado-Lime Slaw
- 1 ripe avocado
- ⅓ cup plain Greek yogurt or sour cream
- ¼ cup fresh lime juice
- 1 tablespoon honey
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon kosher salt
- 4 cups finely shredded red cabbage
- 1 cup corn, thawed
- 1 green onion, thinly sliced
- 1 second avocado, diced
- 1 small jalapeño, seeded and finely chopped, optional
Spicy Shrimp and Tacos
- 1½ pounds large raw shrimp, peeled, deveined and patted dry
- 1½ tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 12 small flour or corn tortillas
- Halved cherry tomatoes, cilantro, lime wedges and crumbled cotija, optional
Instructions:
Make the dressing by blending one avocado, Greek yogurt, lime juice, honey, cilantro and salt until smooth. Add 1 to 2 tablespoons of water if needed to make it pourable.
Place the cabbage, corn, green onion and jalapeño in a large bowl. Add about three-quarters of the dressing and toss until lightly coated. Gently fold in the diced avocado. Refrigerate while you cook the shrimp.
In a bowl, toss the dry shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt and pepper.
Heat a large skillet over medium-high heat. Cook the shrimp in a single layer for about 2 minutes per side, just until pink, opaque and curled into a loose C shape. Cook in two batches if necessary; shrimp should reach 145°F.
Warm the tortillas briefly in the skillet, on a grill or wrapped in a barely damp paper towel in the microwave.
Fill each tortilla with avocado-lime slaw and spicy shrimp. Finish with tomatoes, cilantro, cotija cheese, lime and the reserved dressing.
Refrigerate cooked shrimp and slaw within two hours. Enjoy leftovers within 3 days.
My Kitchen Tip ❤️
Dry shrimp are happy shrimp! Blot them thoroughly with paper towels before adding the oil and spices, then give them room in a hot skillet. They will develop those gorgeous golden edges instead of releasing water—and because shrimp cook so quickly, pull them from the pan the moment they turn opaque.
Shared with Love ❤️
The prettiest summer dinners are often the simplest—something colorful, something fresh and plenty of avocado!
From My Charlotte Kitchen to Yours,
Debe
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