Shrimp Tacos with White Corn, Avocado, and Coleslaw on Corn Tortillas
Prepare to delight your taste buds with these mouthwatering Shrimp Tacos featuring juicy shrimp, sweet white corn, creamy avocado, and a crisp coleslaw, all wrapped in warm corn tortillas. This vibrant and flavorful dish brings together fresh ingredients and bold seasonings to create a delicious meal that’s perfect for any occasion. Whether you're cooking for a quick weeknight dinner or entertaining guests, these shrimp tacos are sure to impress with their combination of textures and flavors.
Using high-quality ingredients and following a few simple tips will ensure your Shrimp Tacos turn out perfect every time. This recipe is straightforward and includes plenty of tips and advice to help you create a delicious and memorable meal.
Equipment
- Large skillet or cast-iron pan
- Mixing bowls
- Tongs
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- For the Shrimp:
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Juice of 1 lime
- For the Coleslaw:
- 2 cups shredded cabbage green or purple, or a mix
- 1 carrot grated
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- For the Tacos:
- 1 cup white corn kernels fresh, frozen, or canned
- 2 ripe avocados sliced
- Fresh cilantro chopped (optional)
- Corn tortillas
Instructions
- For the Coleslaw:
- Prepare the Coleslaw: In a mixing bowl, combine shredded cabbage and grated carrot. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Set aside in the refrigerator to chill.
- For the Shrimp:
- Prepare the Shrimp: In a large mixing bowl, combine the shrimp with olive oil, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Toss until the shrimp are evenly coated with the seasoning.
- Cook the Shrimp: Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Squeeze fresh lime juice over the cooked shrimp.
- For the Tacos:
- Warm the Tortillas: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and slightly charred.
- Assemble the Tacos: Place a few shrimp in each tortilla. Top with a spoonful of white corn, a few slices of avocado, and a generous serving of coleslaw. Garnish with fresh cilantro if desired.