Shrimp Tacos with Cilantro Lime Bacon Slaw
These shrimp tacos are a flavor explosion! They strike the perfect balance between spicy shrimp, crisp and slaw, and creamy avocado. I guarantee you'll make this shrimp taco recipe again and again!
Servings: 8 tacos
Ingredients
Shrimp
- 1 pound large raw shrimp shells removed and deveined
- 2 tablespoons olive oil
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon cumin powder
- salt and pepper to taste
Slaw
- 8 ounces bacon
- ¼ medium green cabbage core removed and thinly sliced
- 2 cups (not packed) cilantro leaves roughly chopped
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- salt and pepper to taste
To Assemble & Garnish
- 8 tortillas
- 1 large avocado
- lime crema
- limes wedges
- extra cilantro leaves
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper and lay the bacon on top. Cook the bacon for 18-20 minutes, or until crispy. Transfer to a paper towel-lined plate to dry, then crumble into pieces.
- In a large mixing bowl, add the cabbage, crumbled bacon, cilantro, olive oil, lime juice, salt, and pepper. Stir to combine and set aside.
- In a medium mixing bowl, stir together the raw shrimp, chipotle powder, cumin, salt, pepper, and olive oil, until well coated.
- Heat a sauté pan on medium heat and cook the shrimp for 1-2 minutes on each side, or until cooked through. Alternatively, you can grill the shrimp.
- Assemble the tacos by adding several pieces of shrimp and topping with a spoonful of slaw, a few slices of avocado, and a drizzle of lime crema.
Video
Notes
- If you'd like an alternative to the lime crema, give my chipotle sauce a try!
- When it comes to spices I'm a big fan of Simply Organic.
Nutrition
Calories: 378kcal | Carbohydrates: 20g | Protein: 19g | Fat: 25g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 845mg | Potassium: 350mg | Fiber: 3g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 18mg | Calcium: 135mg | Iron: 3mg