Roasted Shrimp and Avocado Tacos with Cilantro Lime Slaw
Bright and fresh shrimp tacos topped with creamy avocado and a crunchy cilantro lime slaw for a satisfying and lively meal. This mexican-inspired seafood ready in about 20 minutes pairs peeled and deveined large shrimp, olive oil, smoked paprika 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 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.
Ingredients
- 1 lb peeled and deveined large shrimp
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 1 large, sliced avocado
- 2 cups shredded green cabbage
- 1/2 cup chopped fresh cilantro
- 3 tbsp lime juice
- 1/4 cup Greek yogurt
- 1 tsp honey
Instructions
- Step 1: Preheat the oven to 425°F. In a mixing bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the shrimp in a single layer on a rimmed baking sheet and roast for 8-10 minutes until pink and opaque.
- Step 3: In another bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 1/4 cup Greek yogurt, and 1 tsp honey. Toss well to create a tangy slaw.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Step 5: Assemble each taco by layering roasted shrimp, a few slices of 1 large avocado, and a generous spoonful of the cilantro lime slaw. Serve immediately with extra lime wedges if desired.
Frequently asked questions
How long does Roasted Shrimp and Avocado Tacos with Cilantro Lime Slaw take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Shrimp and Avocado Tacos with Cilantro Lime Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Roasted Shrimp and Avocado Tacos with Cilantro Lime Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Shrimp and Avocado Tacos with Cilantro Lime Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Shrimp and Avocado Tacos with Cilantro Lime Slaw?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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