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!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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)
- 8 tortillas
- 1 large avocado
- lime crema
- limes wedges
- extra cilantro leaves
Instructions
- 1
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.
- 2
In a large mixing bowl, add the cabbage, crumbled bacon, cilantro, olive oil, lime juice, salt, and pepper. Stir to combine and set aside.
- 3
In a medium mixing bowl, stir together the raw shrimp, chipotle powder, cumin, salt, pepper, and olive oil, until well coated.
- 4
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.
- 5
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.