Healthy shrimp tacos with avocado slaw is the perfect combo for taco Tuesdays (or any other day of the week)! Warm corn tortillas filled with perfectly seasoned, succulent shrimp and topped with a creamy avocado cilantro slaw….an easy recipe definitely worthy of being on the weekly rotation.
Shrimp Tacos is a top go-to family meal for us. It’s quick, easy and delicious. The cabbage slaw is a must with these tacos – toss it with a creamy avocado dressing, which delivers a cool and refreshing crunch. I love how healthy and flavorful this combination is!
Ready in about 40 minutes, serve these shrimp tacos up family-style and have fun! Check out how to make this recipe below.
Ingredient Notes
- Shrimp – I use jumbo 21/25 count. They are the perfect size to fit 3-4 jumbo shrimp in each taco.
- Cabbage slaw – I use a mixture of green and purple cabbage. My son is really drawn to colorful fruit and vegetables. It’s fun and gets him interested in eating a variety of foods. If you’re looking to have your kids try different veggies, this is a good way to incorporate it.
- Avocado – Yes to healthy fats! Use ripe, soft avocados. Adding this creamy dressing to the slaw makes for delicious flavor and texture.
- Tortillas – I use a corn and wheat blend tortilla, it has the right amount of softness and flexibility that holds up well to all the delicious filling you’ll be loading up on!
- Shrimp seasoning – Keep it simple, with garlic, salt, chili powder, ground paprika, onion powder, and ground cumin. This is not a spicy mix, due to kids in mind. Feel free to add a bit of ground cayenne red pepper if you need a kick.
- Optional garnish – you can top the tacos with cilantro, jalapeno slices, avocado slices, and hot sauce.
Instructions
- Peel and devein the shrimp. If you have frozen shrimp, leave it in the bag, place it in a bowl to thaw with some lukewarm water for half an hour or so.
- Dry the shrimp and add the seasoning. Set aside.
- Start your slaw, thinly slice your cabbage and set aside in a bowl.
- To make the dressing, add all the ingredients to a high-speed blender and blend for 1-2 minutes. Make sure to not over-blend, you still want some small bits of cilantro in the dressing.
- Saute your shrimp on high heat, about 2 ½ – 3 minutes on each side.
- To heat up the tortilla, I toss it on the burner on medium heat, continuously flipping it with tongs. That way, you get a nice and quick char. Keep the tortillas warm by placing them in a tortilla warmer or covering them with a towel.
- When ready to eat, dress your slaw. Cut your garnishes. If eating family style, set everything on a big platter or in individual bowls and dishes.
Recipe notes
- Avocado slaw dressing may be kept overnight in the refrigerator. I do not recommend keeping leftover dressed slaw.
- Shrimp cooks really fast, you only need about 5-6 minutes to saute. Pro tip: when the shrimp curls up into a C-shape that means it’s cooked!
- For some spice, add some sliced jalapenos or hot sauce. Some of our favorite hot sauce brands are Sriracha, Tabasco, Cholula and Valentina (pretty much everything).
- Have fun and let your kids make their own taco. It helps encourage my little one to explore and try different flavors!
Easy peasy right? If you like healthy shrimp recipes, check out my shrimp with cauliflower rice post.
Hope you guys try this amazing shrimp taco avocado slaw recipe out! Please rate below and tag me on Instagram if you do!
Healthy Shrimp Tacos With Avocado Slaw
Warm corn tortillas filled with perfectly seasoned, succulent shrimp, topped with cabbage slaw with creamy avocado cilantro lime dressing.
Equipment
- Large cooking pan
- tortilla warmer or towel
Ingredients
Shrimp Tacos
- 2 lbs 21/25 count shrimp
- 2 cloves minced garlic
- 1.5 tsp himalayan salt or kosher salt
- 1 tsp chilli powder
- 1 tsp paprika powder
- 1 tsp onion powder
- ½ tsp cumin powder
- fresh ground pepper to taste
- 8 medium corn/wheat blend tortillas
For The Avocado Slaw
- 12 oz green or purple cabbage about ½ of a small cabbage
- ½ cup smashed avocado about ½ medium sized avocado
- ½ cup plain whole milk yogurt
- ½ cup cilantro leaves
- 1 green onion cut into thirds
- 1 clove garlic
- 2 tbs lime juice
- 2 tbs water
- ¼ tsp himalayan salt or kosher salt
Instructions
- Peel and devein the shrimp.
- Add garlic, salt, chilli, paprika, onion and cumin powder to the shrimp. Mix well and set aside.
- Start your slaw. Thinly slice your cabbage and set aside.
- For the avocado dressing, add the avocado, yogurt, cilantro, green onions, garlic, lime juice, water and salt to a high speed blender. Blend for 1-2 minutes, until creamy but with bits of cilantro remaining.
- Use ¾ of the dressing for the slaw, save the rest of the dressing for the shrimp tacos.
- Heat a large pan on high, add olive oil. When the pan is hot, add the shrimp and cook the shrimp, about 2 ½ minutes on each side.
- Toast your tortillas on the oven burner. Place the tortilla one by one on medium heat setting. Turn continuously with tongs until warm. About 1 minute per tortilla.
- Prep any additional garnishes: avocado slices, cilantro leaves, jalapeno slices.
- To plate, add slaw to warm tortilla, add shrimp and any additional garnish and sauces on top.
Notes
- When the shrimp curls up into a C-shape that means it’s cooked!
- Avocado slaw dressing may be kept overnight in the refrigerator. I do not recommend keeping leftover dressed slaw.
- For some spice, add some sliced jalapenos or hot sauce. Some of our favorite brands are Sriracha, Tabasco, Cholula and Valentina.
Nutrition
Serving: 1gCalories: 361kcalCarbohydrates: 57gProtein: 11gFat: 11gSaturated Fat: 3gCholesterol: 16mgSodium: 1733mgPotassium: 452mgFiber: 10gSugar: 9gVitamin A: 700IUVitamin C: 37mgCalcium: 169mgIron: 4mg
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