Quick Shrimp Tacos

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Fresh, Flavorful, and Ready in 25 Minutes

Craving something vibrant and fast? These shrimp tacos deliver big flavor without the long cook time. Perfect for busy weeknights, they feature tender, garlic-cumin shrimp tucked into warm tortillas with fresh toppings. No seafood experience? Don’t worry—the marinade does the work, and assembly is foolproof. Let’s get cooking!

Ingredients

Makes 4 tacos

  • 8 oz (about 225g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • 1 cup coleslaw (store-bought or homemade)
  • 1 ripe avocado, sliced
  • Handful of cilantro leaves
  • Lime wedges for serving

Steps

  1. Marinate shrimp: In a bowl, whisk olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add shrimp and toss to coat. Let sit 10 minutes while you prep other ingredients.
  2. Cook shrimp: Heat a large skillet over medium-high heat. Add shrimp (and any leftover marinade) in a single layer. Cook 2 minutes per side until shrimp turn pink and opaque (about 4-5 minutes total). Avoid overcooking—remove to a plate immediately.
  3. Warm tortillas: Meanwhile, heat tortillas in the dry skillet for 30 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 5 minutes.
  4. Assemble: Divide coleslaw between tortillas. Top with 3-4 shrimp each. Add avocado slices and cilantro. Squeeze fresh lime juice over the top and serve with extra wedges on the side.

Tips & Variations

  • Extra heat: Add ¼ teaspoon red pepper flakes to the marinade or serve with hot sauce.
  • Creamy twist: Swirl scoop of lime crema (mix 2 tbsp sour cream, 1 tsp lime zest, and salt) onto tacos before topping.
  • Vegetarian swap: Use marinated portobello mushrooms or tofu instead of shrimp.
  • Make ahead: Prepare coleslaw and lime crema up to 1 day in advance.
  • Tortilla hack: Brush corn tortillas with oil before heating for charred, crispy edges.

Conclusion

Serve these tacos with extra lime wedges and a crisp salad for the ultimate breezy meal. The shrimp’s spiced heat pairs beautifully with cool slaw and creamy avocado—every bite’s a balance of textures and flavors. Leftovers? Gently reheat shrimp with a splash of lime juice to revive moisture. Enjoy!

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