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15-Minute Garlic Shrimp Tacos with Slaw

These 15-Minute Garlic Shrimp Tacos with Slaw are a fresh, flavorful, and quick seafood meal perfect for busy nights!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Easy, Gluten-Free, Quick, Seafood
Servings: 4 servings

Ingredients

  • 1 pound shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • 8 small corn tortillas
  • 2 cups shredded green cabbage
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1 lime juiced
  • 1 avocado sliced

Instructions

  • Rinse the peeled and deveined shrimp under cold water and pat them dry. In a medium bowl, toss the shrimp with olive oil, minced garlic, chili powder, cumin, salt, and pepper until evenly coated.
  • Heat a skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for about 2 minutes on each side until the shrimp turn pink and opaque. Avoid overcrowding the pan; if needed, cook in batches. Remove shrimp from heat and set aside.
  • In a mixing bowl, combine shredded green cabbage, diced tomatoes, chopped cilantro, and the juice of one lime. Toss everything together until the cabbage is well coated and the flavors meld. Season with a pinch of salt and pepper to taste.
  • Heat the corn tortillas in a dry skillet for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 20-30 seconds until warm and pliable.
  • Layer each tortilla with a handful of slaw, a few garlic shrimp, and top with sliced avocado. Serve immediately for the best taste and texture.

Equipment

  • Skillet or frying pan
  • Mixing Bowl
  • Citrus juicer or reamer
  • Knife and cutting board
  • Spatula or tongs

Notes

  • For extra spice, add cayenne pepper or jalapeño to the shrimp seasoning.
  • Substitute cabbage in the slaw with kale, napa cabbage, or lettuce if desired.
  • Store shrimp and slaw separately in airtight containers and consume within 2 days.
  • Use corn tortillas for gluten-free tacos or substitute with flour tortillas if preferred.
  • Prepare and freeze seasoned raw shrimp up to one month ahead for convenience.