Asian Shrimp Tacos with Slaw and Avocado Recipe
Introduction
Savor the bright and zesty flavors of these shrimp tacos featuring a crunchy Asian-inspired slaw. Ready in just 25 minutes, they make a perfect light dinner or crowd-pleasing appetizer.
Ingredients
- ¾ cup shredded red cabbage
- ¾ cup shredded green cabbage
- ½ cup shredded carrot
- ¼ cup finely chopped scallions
- ½ tablespoon minced fresh ginger
- 1½ tablespoons mayonnaise
- 1 tablespoon sesame oil
- 1 tablespoon low sodium soy sauce
- ½ tablespoon rice vinegar
- 1 teaspoon honey
- 1 pound shrimp (peeled and deveined, tails removed)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1½ tablespoons taco seasoning
- 6 to 8 flour tortillas (or corn tortillas, warmed)
- Cubed or sliced avocado
- Fresh lime juice
- Sesame seeds
- Freshly chopped cilantro
Instructions
- Step 1: In a large mixing bowl, combine the red cabbage, green cabbage, carrot, scallions, and minced ginger to prepare the slaw.
- Step 2: In a small bowl or jug, whisk together mayonnaise, sesame oil, soy sauce, rice vinegar, and honey to make the Asian dressing.
- Step 3: Pour the dressing over the prepared slaw and toss until the vegetables are evenly coated. Set aside.
- Step 4: Heat butter and olive oil in a large skillet over medium-high heat until hot.
- Step 5: Add the shrimp and taco seasoning to the skillet, stir to combine, and cook until the shrimp turn pink and opaque, about 3 to 4 minutes.
- Step 6: Assemble the tacos by placing a serving of the Asian slaw in the center of each warmed tortilla. Top with cooked shrimp, then drizzle fresh lime juice over the filling.
- Step 7: Garnish with avocado, sesame seeds, and chopped cilantro. Serve immediately and enjoy.
Tips & Variations
- For extra heat, add sliced jalapeños or a drizzle of sriracha to the tacos.
- Use corn tortillas for a gluten-free option or brush tortillas with a little oil and toast them for added texture.
- If fresh ginger isn’t available, substitute with ¼ teaspoon ground ginger.
- Swap shrimp for grilled chicken or firm tofu to customize your tacos.
Storage
Store the leftover slaw and cooked shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet over low heat to avoid overcooking. For best texture, assemble tacos fresh before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the slaw in advance?
Yes, the slaw can be prepared up to a day ahead and stored in the refrigerator. Toss with the dressing just before assembling the tacos to maintain freshness and crunch.
What can I use if I don’t have taco seasoning?
If taco seasoning is unavailable, mix 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon paprika, and a pinch of salt and pepper to season the shrimp.
Print
Asian Shrimp Tacos with Slaw and Avocado Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
These Shrimp Tacos feature succulent shrimp seasoned with flavorful taco spices, paired with a crunchy Asian-inspired slaw dressed in a tangy sesame mayonnaise dressing. Ready in just 25 minutes, this vibrant and fresh recipe makes a perfect quick dinner or casual meal for gatherings.
Ingredients
For the Slaw
- ¾ cup shredded red cabbage
- ¾ cup shredded green cabbage
- ½ cup shredded carrot
- ¼ cup finely chopped scallions
- ½ tablespoon minced fresh ginger
For the Dressing
- 1½ tablespoons mayonnaise
- 1 tablespoon sesame oil
- 1 tablespoon low sodium soy sauce
- ½ tablespoon rice vinegar
- 1 teaspoon honey
For the Shrimp
- 1 pound shrimp (peeled and deveined, tails removed)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1½ tablespoons taco seasoning
For Serving
- 6 to 8 flour tortillas (or corn tortillas, warmed)
- Cubed or sliced avocado
- Fresh lime juice
- Sesame seeds
- Freshly chopped cilantro
Instructions
- Prepare the Slaw: In a large mixing bowl, combine the shredded red and green cabbage, shredded carrot, chopped scallions, and minced fresh ginger. Mix gently to distribute the ingredients evenly.
- Make the Asian Dressing: In a small bowl or jug, whisk together mayonnaise, sesame oil, low sodium soy sauce, rice vinegar, and honey until smooth and well combined.
- Toss the Slaw with Dressing: Pour the dressing over the cabbage mixture and toss thoroughly until every piece is evenly coated. Set aside while you cook the shrimp to allow flavors to meld.
- Heat the Skillet: Place a large skillet over medium-high heat and add butter and olive oil. Allow the fats to melt and become hot, ready for cooking the shrimp.
- Cook the Shrimp: Add the peeled and deveined shrimp to the hot skillet. Sprinkle the taco seasoning over the shrimp and toss to coat. Cook for about 3 to 4 minutes, stirring occasionally, until the shrimp turn pink and opaque, ensuring they are fully cooked.
- Assemble the Tacos: Warm your chosen tortillas and place a generous serving of the Asian slaw in the center. Top the slaw with several cooked shrimp. Add cubed or sliced avocado, a squeeze of fresh lime juice, a sprinkle of sesame seeds, and freshly chopped cilantro to enhance flavor and presentation.
- Serve Immediately: Enjoy these vibrant shrimp tacos fresh off the skillet to savor the contrast of warm shrimp and cool, crunchy slaw.
Notes
- For a gluten-free option, substitute flour tortillas with corn tortillas.
- Adjust the taco seasoning quantity to suit your preferred spice level.
- Can substitute mayonnaise with Greek yogurt for a lighter dressing.
- Ensure shrimp are not overcooked to maintain tenderness.
- Adding fresh lime juice right before serving keeps the flavors bright and fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Asian Fusion
Keywords: shrimp tacos, Asian slaw, taco seasoning, quick dinner, fusion tacos, seafood tacos
