Shrimp Tacos with Cilantro Lime Slaw - Paul Piazza Shrimp

Shrimp Tacos with Cilantro Lime Slaw.

Shrimp Tacos with Cilantro Lime Slaw.


  • 1/4 cup oil
  • 1/4 cup water
  • 1/2 cup chopped green onions
  • 1/2 cup cilantro leaves
  • 2 - 3 cloves garlic (less if you’re sensitive to garlicky things)
  • 1/2 teaspoon salt
  • Juice of 2 limes
  • 1/2 cup sour cream
  • 1 lb. wild domestic shrimp, 31/35 - 36/40 peeled and deveined, tails removed
  • 1 teaspoon each c hili powder, cumin, and southwestern seasoning
  • 1/4 teaspoon cayenne pepper
  • 2 - 3 cups shredded green cabbage
  • 8 small corn tortillas
  • 1 - 2 avocados
  • Cotija cheese and additional cilantro for topping
  • Lime wedges for serving


Time: 30 Minutes | Serves: 4

Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.

Heat a drizzle of oil a large skillet over medium-high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.

Toss some of the sauce with the cabbage until it the cabbage is coated to your liking. Use the leftover sauce on top of the tacos or in other recipes. To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotija cheese, cilantro, and lime wedges.

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