This Shrimp Tacos Recipe is a flavor explosion! These tacos have the perfect balance between the spiced shrimp, crispy cabbage, and creamy avocado lime sauce. You’ll make this recipe again and again!
This Shrimp Tacos Recipe with crispy cabbage is easy and delicious! Served on a warm tortilla with a delicious and creamy avocado lime sauce.
Shrimp tacos are wonderful for several reasons:
Flavor: Combined with the spices and the avocado lime sauce, these shrimp tacos offer a burst of delicious flavors.
Texture: Shrimp have a firm yet tender texture. Whether they are lightly sautéed or grilled, shrimp retain their juiciness and provide a pleasant contrast to the tortillas and vegetables.
Health benefits: Shrimp are a good source of lean protein, low in fat, and contain essential nutrients such as omega-3 fatty acids, selenium, and vitamin B12. This recipe also has shredded cabbage. Even though cabbage is very low in calories, it has an impressive nutrient profile. Cabbage is highly nutritious and rich in vitamin C, fiber, and vitamin K.
Customization: You can load up your tacos however you’d like! Shrimp tacos offer a great opportunity for customization and you can choose your favorite toppings, such as fresh vegetables, tangy sauce, creamy guacamole, or zesty salsa.
Presentation: The vibrant colors of the ingredients, including the bright pink shrimp, the green of cilantro and kale, colorful cabbage, and the avocado lime sauce make them so appealing and so delicious.
How to prepare the avocado lime sauce:
In a food processor with a steel blade, process the avocado, garlic, jalapeño, cilantro, salt, black pepper, lime juice, and water. Taste and adjust seasonings and water as desired.
More Mexican-Style Recipes you will Enjoy!
Chunky Guacamole
Easy Shrimp Ceviche
Shrimp and Black Bean Quesadillas
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Shrimp Tacos Recipe
Ingredients
- 1 pound uncooked medium shrimp (peeled and deveined)
- 1 cup kale (stems removed and chopped)
- 1 tablespoon olive oil
- 1 clove garlic (pressed)
- ¼ teaspoon sea salt (or to taste)
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 6 to 8 flour tortillas (whole wheat)
- 2 cups shredded cabbage
- Garnishes (optional): avocados, cilantro, and/or sour cream (or Greek yogurt)
Avocado lime sauce:
- 1 avocado
- 1 clove garlic (peeled and roughly chopped)
- 1 fresh jalapeño (seeds and membranes removed, roughly chopped)
- ½ cup fresh cilantro (chopped)
- 2 tablespoons fresh lime juice
- ⅛ teaspoon sea salt (or to taste)
- teaspoon ground black pepper (or to taste)
- 2 tablespoons water
Instructions
- Rinse and pat the shrimp dry. In a large bowl, combine the shrimp, garlic, salt, paprika, and cayenne pepper. Toss to coat evenly. Let rest while you prepare the avocado lime sauce.
- In a food processor with a steel blade, process the avocado, garlic, jalapeño, cilantro, salt, black pepper, lime juice, and water. Taste and adjust seasonings and water as desired.
- In a large nonstick skillet over medium high, heat the olive oil. Add the shrimp and kale and sauté just until the shrimp is cooked through, about 4 minutes. Do not overcook! Transfer the shrimp and kale immediately to a plate.
- Warm the tortillas: preheat a non-stick pan to medium heat. No butter or oil required. Place one tortilla at a time in the pan for approximately 30 seconds until slightly golden and the tortilla begins to puff. Turn the tortilla over, and cook for an additional 30 seconds.
- Build tacos by arranging cabbage, avocado lime sauce, and shrimp with kale over each toasted tortilla.
- To serve, you can add extra avocado lime sauce, avocados, cilantro, and/or sour cream (or Greek yogurt). Enjoy immediately.
