05/05/2026
Cinco de mayo tomorrow! 💃🏻
This is a crowder pleaser for sure 🤩🤤
Soooo good!
Shrimp Tacos with Spicy Slaw & Avocado Lime Cream Drizzle
I feel like if Snoop Dogg ever read my blog, he would be so proud. We could make up a little rap like-come sip n sizzle with some lime cream drizzle, fo rizzle it’s off the hizzle! HA but anyways…
Tacos are life! If you don’t like a good taco-what the hell is wrong with you!? Shrimp tacos are my fave so of course I had to master up my very own recipe. They did not disappoint & the flavor was even better than I expected! The blackened shrimp & spicy slaw are balanced out perfectly with the avocado lime sauce.
Put this one at the top of your list for Summer meal ideas. If you wanna up your dinner game, pair this with some Mexican Street Corn Salad & my Freshly Squeezed Margs!!
Reading this recipe it probably seems like a lot of work, but I swear it’s all super easy to throw together. Plus you can always make the slaw & sauce ahead of time so all you have to do when making the tacos is cook up the shrimp!
Prep Time: 25 minutes
Cook Time: 10 minutes
Makes 4 servings (about 12 tacos)
Ingredients for the slaw:
1 bag slaw mix
1 tablespoon olive oil
2 1/2 tablespoons fresh lime juice
3 tablespoons mayo
1/4 teaspoon sugar
1/4 teaspoon cayenne
1 jalapeno, finely chopped
1/4 cup cilantro, chopped
salt & pepper to taste
In a large bowl, whisk together the olive oil, lime juice, mayo, sugar, cayenne, salt & pepper until well combined. Add in the slaw mix, jalapenos & cilantro. Toss that salad real good…
Ingredients for the cream sauce:
1 1/2 cups sour cream
2 limes, juiced
1 avocado
1 small garlic clove
1/2 teaspoon salt
Throw all of the ingredients into a food processor (blender would work too). Blend until smooth & well combined.
Ingredients for the tacos:
2 lbs of jumbo raw shrimp, peeled, deveined & tail off
2 tablespoons butter
1 tablespoon Cajun seasoning
small flour or corn tortillas (I prefer flour with seafood. You can also do lettuce wraps if you’re looking for low carb!!)
Queso fresco cheese, cilantro & lime wedge for topping
In a large skillet, heat butter over medium-high heat. Take your cleaned shrimp & pat dry. Add the shrimp & Cajun to the hot butter & toss just until shrimp is pink, about 8-10 minutes. You do not want to overcook the shrimp!!
Fill your tortillas or lettuce wraps with 4-5 pieces of shrimp. Top with the slaw, avocado lime sauce, cheese & cilantro. Squeeze a lime wedge over the tacos & dig into that goodness!
