Go Back
+ servings
yellow tortilla with Shrimp on top of sliced purple and green cabbage. Garnished with cilantro.

Healthy Shrimp Tacos With Avocado Slaw

Kaylie
Warm corn tortillas filled with perfectly seasoned, succulent shrimp, topped with cabbage slaw with creamy avocado cilantro lime dressing.
No ratings yet
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course dinner
Cuisine American
Servings 4 people
Calories 361 kcal

Equipment

  • Large cooking pan
  • tortilla warmer or towel
  • blender

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
  • 1/2 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 1/2 of a small cabbage
  • 1/2 cup smashed avocado about 1/2 medium sized avocado
  • 1/2 cup plain whole milk yogurt
  • 1/2 cup cilantro leaves
  • 1 green onion cut into thirds
  • 1 clove garlic
  • 2 tbs lime juice
  • 2 tbs water
  • 1/4 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 3/4 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 1/2 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
Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!