Seafood
Shrimp Fajita Tacos with Avocado-Lime Slaw
Quick smoky shrimp and charred peppers fill warm tortillas beneath a crunchy cabbage-and-avocado lime slaw.
Inspired by Coastal fajita tacos
Prep
20 min
Cook
12 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 14 ingredients
- • 1 1/4 pounds large shrimp, peeled and deveined
- • 1 tablespoon olive oil
- • 2 teaspoons chili powder
- • 1 teaspoon ground cumin
- • 1/2 teaspoon smoked paprika
- • 1/2 teaspoon kosher salt
- • 2 bell peppers, thinly sliced
- • 1 red onion, thinly sliced
- • 2 cups finely shredded cabbage for the slaw
- • 1 ripe avocado, diced
- • 1/4 cup plain Greek yogurt
- • 2 limes, juiced and divided
- • 1/4 cup chopped cilantro
- • 8 small corn tortillas
View ingredient-by-ingredient match
- 1 1/4 pounds large shrimp, peeled and deveinedMissing
- 1 tablespoon olive oilMissing
- 2 teaspoons chili powderMissing
- 1 teaspoon ground cuminMissing
- 1/2 teaspoon smoked paprikaMissing
- 1/2 teaspoon kosher saltMissing
- 2 bell peppers, thinly slicedMissing
- 1 red onion, thinly slicedMissing
- 2 cups finely shredded cabbage for the slawMissing
- 1 ripe avocado, dicedMissing
- 1/4 cup plain Greek yogurtMissing
- 2 limes, juiced and dividedMissing
- 1/4 cup chopped cilantroMissing
- 8 small corn tortillasMissing
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Method
Recipe notes
Dry shrimp and a hot pan give better sear. Dress the slaw just before cooking and avoid stirring avocado aggressively.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked shrimp and peppers within 2 hours for up to 2 days. Reheat shrimp gently to 165 F. Keep slaw chilled separately and make avocado fresh; assembled tacos do not store well.
Make-ahead tips
Slice peppers and onion and mix dry spices a day ahead. Shred cabbage in advance, but add yogurt, lime, and avocado close to serving.
What to serve with it
- - Black beans
- - Fresh tomato salsa
- - Extra lime wedges
Equipment needed
- - Large skillet
- - Mixing bowl
- - Instant-read thermometer
Difficulty explained
Fast skillet cooking and simple assembly make this practical for a weeknight.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
High-protein dairy-free yogurt
Use the same amount of a thick, plain, high-protein dairy-free yogurt.
Flat-leaf parsley
Use the same volume of chopped flat-leaf parsley if cilantro is disliked.
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Pitfalls to Watch Out For
- Wet or crowded shrimp steam instead of searing.
- Overcooked shrimp become rubbery; remove them as soon as they are opaque and 145 F.
- Mixing avocado into hot shrimp destroys the cool contrast and softens the slaw.
Nutrition Context
- Shrimp supplies lean protein; tortillas and vegetables supply carbohydrate and fiber.
- The per-serving estimate assumes two small tortillas and one quarter of the slaw per person.
FAQ
Can I use frozen shrimp?
Yes. Thaw completely in the refrigerator and pat very dry before seasoning.
Can I make the slaw ahead?
Shred the cabbage ahead, then add dressing and avocado shortly before serving.
How do I tell when shrimp is cooked?
Shrimp should be opaque and reach 145 F; remove them promptly to prevent a rubbery texture.
Can I use flour tortillas?
Yes, if wheat is suitable for everyone eating.
Can I make it less spicy?
Reduce the chili powder and leave the smoked paprika and lime for flavor.
What sides pair best with this dish?
Good pairings include Black beans; Fresh tomato salsa; Extra lime wedges. Choose one or two based on how substantial you want the meal to be.