Spring Lemon Garlic Shrimp Tacos with Avocado and Cabbage Slaw
Delicious shrimp tacos topped with a fresh avocado and cabbage slaw, perfect for a springtime meal.
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Ingredients
Yields 4 servings
- (1 pound) large shrimp, peeled and deveined
- (2 tablespoons) olive oil
- (3 cloves) garlic, minced
- (1 teaspoon) paprika
- (1 teaspoon) cumin
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 cups) fresh lemon juice
- (8) small corn tortillas
- (1 cup) green cabbage, shredded
- (1) avocado, diced
- (1/4 cups) fresh cilantro, chopped
- (1) lime, cut into wedges
Instructions
- 1
In a bowl, combine 1 pound of shrimp, 2 tablespoons of olive oil, 3 cloves of minced garlic, 1 teaspoon of paprika, 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to coat the shrimp evenly. Add 1 teaspoon paprika, 1 teaspoon cumin, 2/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 2
Marinate the shrimp for 15 minutes to allow the flavors to meld.
- 3
Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they are pink and opaque.
- 4
Remove the shrimp from the skillet and drizzle with 1/4 cup of fresh lemon juice. Toss to combine.
- 5
In a separate bowl, mix together 1 cup of shredded green cabbage, 1 diced avocado, and 1/4 cup of chopped fresh cilantro. Season with salt and pepper to taste.
- 6
Warm 8 small corn tortillas in a dry skillet for about 30 seconds on each side until pliable.
- 7
To assemble the tacos, place a few shrimp in each tortilla, top with the avocado and cabbage slaw, and squeeze fresh lime juice over the top.
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