Crispy Harissa Shrimp Tacos with Avocado Slaw

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp-tossed shrimp in a smoky harissa glaze, piled into warm corn tortillas with a refreshing avocado slaw and lime crema. This Mexican-inspired seafood recipe, ready in about 32 minutes, pairs large shrimp, harissa paste, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and devein shrimp, then pat dry. Toss with 2 tbsp harissa paste, 1 tsp olive oil, and a pinch of salt; let marinate for 10 minutes.
  2. Step 2: Heat a skillet over medium-high until hot, add shrimp in a single layer, and cook for 2-3 minutes per side until pink and opaque; remove and set aside.
  3. Step 3: While shrimp cooks, make slaw: Dice avocado and toss with shredded cabbage, 1 tbsp lime juice, and 1/4 cup chopped cilantro.
  4. Step 4: Warm corn tortillas in a dry skillet for 20 seconds per side until pliable.
  5. Step 5: Blend sour cream with 1 tbsp lime juice and 1/4 tsp cumin to make crema; drizzle over assembled tacos.
  6. Step 6: Place 3-4 shrimp on each tortilla, top with avocado slaw, and serve immediately with extra lime wedges.

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