Umami Recipes
Umami Recipes

Fronk Recipes

Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

4 servings


20 minutes

active time

30 minutes

total time


1/4 cup oil

1/2 cup chopped green onions

1/2 cup cilantro leaves

2 cloves garlic

1/2 teaspoon salt

juice of 2 limes

1/2 cup sour cream or full-fat Greek yogurt

1/4 cup water (if needed, to thin sauce)

2 teaspoons each chili powder and cumin

1/2 teaspoon each onion powder and garlic powder

1/4 teaspoon cayenne pepper (more or less to taste)

1 teaspoon coarse sea salt

1 lb. shrimp, peeled and deveined, tails removed

2-3 cups shredded green cabbage

8 small tortillas (corn or flour)

2 avocados

1/4 cup Cotija cheese

lime wedges for serving



Pulse all the sauce ingredients in a food processor or blender until mostly smooth. Add water if needed to thin.


Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.


Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.


For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.


Serving Size




Total Fat

21.7 g

Saturated Fat

4.3 g

Unsaturated Fat


Trans Fat

0.3 g


199.4 mg


930.4 mg

Total Carbohydrate

34.5 g

Dietary Fiber

5.3 g

Total Sugars

3.4 g


27.9 g

4 servings


20 minutes

active time

30 minutes

total time
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