Sautéed Shrimp Tacos with Avocado-Lime Slaw
Bright and zesty shrimp tacos topped with creamy avocado-lime slaw for a fresh take on a popular street food classic. This mexican-inspired seafood ready in about 25 minutes pairs (peeled and deveined) large shrimp, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 2 cups, finely shredded green cabbage
- 1 medium, diced ripe avocado
- 2 tbsp fresh lime juice
- 1/4 cup plain Greek yogurt
- 2 tbsp chopped fresh cilantro
- 1 small, seeded and minced (optional) jalapeño
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes per side until pink, opaque, and slightly caramelized. Remove shrimp from skillet and set aside.
- Step 3: In a separate bowl, combine 2 cups finely shredded green cabbage, 1 medium diced ripe avocado, 1/4 cup plain Greek yogurt, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and 1 small minced jalapeño (optional). Toss gently to create creamy avocado-lime slaw.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and warm.
- Step 5: Assemble tacos by dividing shrimp evenly among tortillas and topping each with a generous scoop of avocado-lime slaw. Serve immediately with extra lime wedges if desired.
Frequently asked questions
How long does Sautéed Shrimp Tacos with Avocado-Lime Slaw take to make?
Total time is about 25 minutes (15 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 Sautéed Shrimp Tacos with Avocado-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 Sautéed Shrimp Tacos with Avocado-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 Sautéed Shrimp Tacos with Avocado-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 Sautéed Shrimp Tacos with Avocado-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.
