Sautéed Shrimp Tacos with Cabbage Slaw and Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright and flavorful shrimp tacos with a crunchy cabbage slaw and smooth avocado crema, perfect for a quick and satisfying meal. This mexican-inspired seafood (gluten free option) 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 300 calories and feeds 3, 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: 15 min Cook: 10 min Serves 3 Mexican cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, toss 12 large peeled and deveined shrimp with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove from heat.
  3. Step 3: In a separate bowl, combine 2 cups thinly sliced green cabbage, 1/4 cup thinly sliced red onion, 2 tbsp lime juice, and 1/4 cup chopped cilantro. Toss to make the slaw.
  4. Step 4: For the avocado crema, blend 1 whole ripe avocado, 1/4 cup Greek yogurt, 1 small minced garlic clove, 2 tbsp water, and 1/4 tsp salt until smooth and creamy.
  5. Step 5: Warm 6 small corn tortillas in a dry skillet or microwave. Assemble tacos by spreading 1 tbsp avocado crema on each tortilla, topping with 2 shrimp and a generous spoonful of cabbage slaw.
  6. Step 6: Serve immediately with lime wedges if desired.

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Frequently asked questions

How long does Sautéed Shrimp Tacos with Cabbage Slaw and Avocado Crema 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 Cabbage Slaw and Avocado Crema?

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 Cabbage Slaw and Avocado Crema?

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 Cabbage Slaw and Avocado Crema for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.

Is Sautéed Shrimp Tacos with Cabbage Slaw and Avocado Crema gluten free option?

Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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