Spicy Colombian-Style Shrimp Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Bright and spicy shrimp tacos inspired by Colombian street food, topped with a crunchy cilantro-lime slaw and creamy avocado. This Latin American recipe, ready in about 25 minutes, pairs medium shrimp, peeled and deveined, 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 medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups green cabbage, shredded
• 1/3 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 3 tbsp mayonnaise
• 1 medium avocado, sliced
• 1/4 cup red onion, finely diced

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, toss 1 lb peeled and deveined shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper until shrimp are evenly coated.
2. Step 2: Heat a large nonstick skillet over medium-high heat. Add seasoned shrimp and sauté for 2-3 minutes per side until pink and opaque, then remove from heat.
3. Step 3: In a separate bowl, combine 2 cups shredded green cabbage, 1/3 cup chopped fresh cilantro, 2 tbsp lime juice, 3 tbsp mayonnaise, and 1/4 cup finely diced red onion. Toss until slaw is well mixed and creamy.
4. Step 4: Warm 8 corn tortillas in a dry skillet for 15 seconds per side until pliable.
5. Step 5: Assemble tacos by placing a generous spoonful of slaw on each tortilla, topping with 3-4 cooked shrimp, and finishing with 1-2 slices of avocado.
6. Step 6: Serve immediately with extra lime wedges if desired.