Smart Recipe Kitchen

2026-05-11

These tacos are bright, fast, and ideal for a weeknight. Serves 4.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt, divided
• 1 lime, zested and juiced
• 3 cups shredded cabbage
• 1/4 cup chopped cilantro
• 2 tablespoons sour cream or Greek yogurt
• 8 small corn or flour tortillas
• 1 avocado, sliced

Instructions:

1. In a bowl, toss the shrimp with 1 tablespoon olive oil, the garlic, chili powder, cumin, 1/2 teaspoon salt, lime zest, and 1 tablespoon lime juice.
2. In another bowl, toss the cabbage with the remaining 1 tablespoon olive oil, the remaining 1/4 teaspoon salt, cilantro, sour cream, and 1 tablespoon lime juice.
3. Heat a large skillet over medium-high heat. Cook the shrimp 1 to 2 minutes per side until pink and just cooked through.
4. Warm the tortillas in a dry skillet or microwave.
5. Fill each tortilla with cabbage slaw, shrimp, and avocado slices. Serve immediately.

Why it works:

The slaw adds crunch and acidity, which balances the rich shrimp and avocado.

Timing:

Prep 15 minutes, cook 10 minutes, total about 25 minutes.