This easy shrimp tacos recipe is made with zesty shrimp, avocado, mango, cabbage slaw, and creamy cilantro lime sauce.
For the Slaw and Shrimp Taco Sauce
- Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with ½ tablespoon olive oil and sprinkle with the rub and salt. Toss to coat evenly. Let rest while you prepare the shrimp sauce and slaw.
- Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and vinegar. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about ½ cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
- Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining ½ tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. If your shrimp are pre-cooked, only cook for 1 minute. Do not overcook! Transfer the shrimp immediately to a plate.
- Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, avocado, mango, extra sauce, and a squeeze of lime juice. Enjoy immediately.
Recipe modified from the blog "Well Plated"