Shrimp Tacos with 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.
With this delicious meal, you have a lot to look forward to. The combination of succulent shrimp, sweet white corn, creamy avocado, and crisp coleslaw creates a delightful balance of textures and flavors. Each bite offers a burst of freshness, with the shrimp perfectly cooked and the vegetables providing a satisfying crunch. The homemade coleslaw adds a tangy twist that ties everything together, making each bite an exciting culinary experience.
The process of preparing this meal is both enjoyable and rewarding. From seasoning and cooking the shrimp to preparing the vegetables and assembling the tacos, each step is designed to create a delightful culinary experience. Once you take your first bite, you’ll experience the juicy, flavorful shrimp, the sweet corn, the creamy avocado, and the tangy coleslaw, all elevated by the warmth and texture of the corn tortillas.
This recipe is not just about taste; it’s also about the experience of creating a delicious and satisfying meal that’s easy to prepare and enjoy. The quick cooking time and minimal prep work make these Shrimp Tacos perfect for a special dinner or a festive gathering.
Tools to Use
- 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 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.
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Shrimp Tacos with White Corn, Avocado, and Coleslaw on Corn Tortillas
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.
Tips for Cooking
- Shrimp: Use fresh or high-quality frozen shrimp for the best flavor and texture. Be careful not to overcook the shrimp, as they can become tough.
- Coleslaw: Let the coleslaw chill in the refrigerator for at least 15 minutes to allow the flavors to meld.
- Tortillas: Warm the tortillas just before serving to enhance their flavor and texture.
- Corn: If using fresh corn, grill or sauté the kernels for added flavor.
Why You Should Try This Recipe
This Shrimp Tacos with White Corn, Avocado, and Coleslaw on Corn Tortillas recipe offers a delicious and satisfying meal that’s both easy to prepare and full of flavor. The combination of succulent shrimp, sweet white corn, creamy avocado, and crisp coleslaw creates a harmonious blend of textures and flavors. The homemade coleslaw adds a tangy twist that ties everything together, making each bite a delightful experience. This recipe is perfect for those who love bold, savory flavors and crave a bit of indulgence. The quick cooking time and minimal prep work make this recipe an ideal choice for a special dinner or a festive gathering. Once you try this Shrimp Tacos recipe, you’ll see why it’s a favorite for any occasion.
We hope you enjoy making and savoring these Shrimp Tacos with White Corn, Avocado, and Coleslaw on Corn Tortillas as much as we do. It’s a delightful dish that combines the best of savory and tangy flavors into one perfect meal. Whether you’re cooking for yourself, your family, or hosting a dinner party, this recipe is sure to impress and satisfy. Don’t forget to share your culinary creations and let us know how it turned out. Happy cooking and bon appétit!
