Garlic-Lime Shrimp Tacos with Avocado and Cilantro Slaw

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Bright and zesty shrimp tacos topped with creamy avocado and crunchy cilantro slaw for a fresh street-food inspired meal. This Mexican-inspired Easter recipe (gluten free option), ready in about 25 minutes, pairs large shrimp, peeled and deveined, corn tortillas, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 small corn tortillas
• 1 medium, diced avocado
• 2 cups shredded green cabbage
• 1/2 cup chopped cilantro leaves
• 3 tbsp, divided lime juice
• 3, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 cup plain Greek yogurt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1 lb peeled shrimp, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
2. Step 2: Heat a large skillet over medium-high heat and add the shrimp mixture. Cook shrimp for 2-3 minutes per side until pink and opaque, then remove from heat.
3. Step 3: In a separate bowl, mix 2 cups shredded green cabbage, 1/2 cup chopped cilantro, 1 tbsp lime juice, and 1/2 tsp salt. Toss to combine into a fresh slaw.
4. Step 4: Warm 8 corn tortillas in a dry skillet or microwave until pliable.
5. Step 5: Assemble tacos by spooning shrimp onto each tortilla, topping with diced 1 medium avocado, a generous helping of cilantro slaw, and a drizzle of 1/4 cup plain Greek yogurt mixed with remaining 2 tbsp lime juice and 1/4 tsp black pepper.
6. Step 6: Serve immediately for a refreshing and flavorful shrimp taco experience.