Spicy Shrimp Tacos


Cilantro Lime Dressing

  • 1/4 cup oil
  • 2 tbs water
  • 1/2 cup fresh cilantro, chopped
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • juice of 2 limes
  • 1/2 cup sour cream or full-fat Greek yogurt
  • 1 tbs siracha or hot sauce


Combine all ingredients. while preparing other ingredients


  • 2 cups shredded green cabbage
  • 1/2 cup chopped green onions
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1/2 tsp onion powder 
  • 1/2 tsp garlic powder
  • 1/4 teaspoon cayenne pepper (more or less to taste)
  • 1/4 tsp black pepper
  • 1 teaspoon coarse sea salt
  • 1lb easy peel, deveined shrimp
  • 1 lime, quartered
  • Optional, avocado wedges
  • 3 tbs Canola oil
  • 2 tbs butter
  • 8 small tortillas


  • Make slaw by tossing cabbage and green onion with dressing, Refrigerate
  • Peel and rinse shrimp. Pat dry.
  • In a small bowl, combine chili powder, onion powder, garlic powder, cayenne, black pepper and sat. Add your shrimp and toss to coat each.
  • Heat canola oil on med/high in a skillet
  • Sautee shrimp for 4-5 minutes on each side. If you’re not quite ready to serve, or preparing multiple batches of shrimp, you can place your shrimp on foil in a 250 degree oven to keep warm.
  • Heat 1 tbs butter in another skillet. Lightly brown tortillas. You want them to still be pliable. Repeat until all tortillas are cooked.
  • Assemble tacos by laying out tortillas and placing avocado wedges on each. Add shrimp, and top each with slaw. Garnish with additional cilantro and serve with lime wedges.