Introducing my latest go-to shrimp tacos! These feature tender shrimp seasoned with a perfect mix of spices and butter, creamy mashed avocado, and a crispy slaw for that extra crunch!
I could eat these tacos on repeat, they’re that good! We don’t hold back on the spices for the shrimp. We’re talking chili powder, smoked paprika, cumin, coriander, and a dash of unsweetened cocoa powder – trust me, it’s a game-changer for the flavor.
If you’re up for switching things up, consider trying our cilantro lime butter shrimp for a different flavor profile. And don’t forget, homemade corn tortillas are a simple and delicious way to elevate these tacos to a whole new level!
Essential Ingredients
- Shrimp: Opt for fresh, high-quality jumbo or large shrimp. I prefer removing the tails for easier eating, and keeping the shrimp whole, although you can chop them if you prefer.
- Shrimp Spice Rub: This is where the magic happens! Our shrimp get coated in a robust spice rub featuring ancho chile powder (sweet and mild), chipotle powder (for smoky heat), cumin, coriander, and a hint of unsweetened cocoa powder. The cocoa powder might sound unusual, but it pairs beautifully with the chile powders, adding depth to the flavor. If you can’t find chipotle powder, smoked paprika is a great alternative with a similar smoky kick. For spicier tacos, up the chipotle powder for an extra punch.
- Butter: Butter is my choice for cooking the shrimp. It melts down with the spices to create a flavorful butter sauce that’s simply divine. If you prefer, olive oil or avocado oil work just as well.
- Red Cabbage Slaw: Our slaw is dairy-free and uncomplicated. Simply toss shredded cabbage and onions with fresh lime juice, salt, and cilantro for a crunchy, tangy complement to the spiced shrimp and creamy avocado.
- Avocado: I love spreading mashed avocado seasoned with lime and salt onto the tortillas before adding the shrimp and slaw. It serves as our taco sauce and pairs beautifully with the other flavors.
- Tortillas: Whether corn or flour, the choice is yours. I personally love the flavor of corn tortillas, but feel free to use what you prefer. And if you’re feeling adventurous, I highly recommend trying your hand at homemade tortillas – they truly take these tacos up a notch. Check out the blog for recipes on homemade corn and flour tortillas!
When preparing these shrimp tacos, I like to coat the shrimp in spices first, then let them sit while I make the slaw and mash the avocado. This brief resting period allows the shrimp to soak up all that incredible flavor from the spice mix.
The slaw comes together quickly, so I usually make that next. The salt and lime help soften the cabbage and onion slightly, so making it before cooking the shrimp is a smart move.
For assembly, I love layering the creamy avocado, chili butter shrimp, and a generous serving of slaw. These tacos are a must-try and easily one of my top shrimp recipes on the blog!
More Shrimp Recipes
Chile Shrimp Tacos with Slaw
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PREP
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Meet your new favorite shrimp tacos! This recipe is just as simple to make as it is delicious to eat! You can make the red cabbage slaw ahead of time – I actually prefer it a day old. The shrimp are coated in a blend of chile powders and spices. Ancho chile is sweet and mild, while chipotle powder is smoky and spicy. Ancho chile powder is a staple in my kitchen and I highly recommend having it on hand. Chipotle powder is also versatile and tasty, but you can swap it for smoked paprika if needed.
Makes about 4 servings
Ingredients
1 pound (450g) large shrimp, peeled and deveined
2 teaspoons ancho chile powder
1/4 teaspoon chipotle chile powder or smoked paprika
1 teaspoon unsweetened cocoa powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 ½ tablespoons butter
2 cups shredded red cabbage
1/2 cup thinly sliced onion
1/2 cup fresh cilantro leaves and tender stems, about half a bunch
2 limes
1 ripe avocado
Salt and fresh ground black pepper
8 medium corn tortillas or flour tortillas
Directions
1Season the shrimp: Dry the shrimp and place in a bowl. Add ancho chile powder, chipotle chile powder (or smoked paprika), unsweetened cocoa powder, cumin, coriander, and a pinch of salt. Mix well and set aside for 10 to 15 minutes.
2Prepare the slaw: Combine shredded cabbage, sliced onion, and half of the cilantro in a bowl. Squeeze the juice of half a lime over the mix, season with salt and pepper, and toss together. Set aside.
3Warm the tortillas: Wrap tortillas in aluminum foil and heat in a 350°F (177°C) oven for 15 to 20 minutes, or until warm.
4Make the avocado mash: Scoop avocado flesh into a bowl, mash until smooth, and mix in lime juice and remaining cilantro. Season with salt and pepper.
5Cook the chile butter shrimp: Melt butter in a skillet over medium heat. Add shrimp and cook until opaque, about 2 minutes per side. Squeeze lime juice over the cooked shrimp.
6Assemble the tacos: Spread mashed avocado on each warmed tortilla, top with 3 to 4 shrimp and a spoonful of red cabbage slaw. Serve immediately with extra slaw and lime wedges on the side.
Tips from Adam and Joanne
- The nutrition facts provided are estimates.
Nutrition Per Serving
Serving Size
2 tacos
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Calories
311
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Protein
20 g
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Carbohydrate
34 g
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Dietary Fiber
8 g
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Total Sugars
4 g
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Total Fat
12 g
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Saturated Fat
4 g
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Cholesterol
153 mg