Shrimp Tacos with Cilantro Lime Bacon Slaw
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 tacos
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Calories
378 kcal
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Course
Main Course
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Cuisine
Mexican
Shrimp Tacos with Cilantro Lime Bacon Slaw
Description
Shrimp Tacos with Cilantro Lime Bacon Slaw assemble cooked shrimp seasoned with chipotle and cumin in warm tortillas. The shrimp are cooked briefly in a sauté pan or grilled for a tender texture and mildly smoky flavor. The slaw mixes thinly sliced cabbage with crumbled oven-baked bacon, lots of cilantro, lime juice, and olive oil, giving the tacos a refreshing and zesty crunch that complements the spicy shrimp.
The tacos are topped with slices of avocado and a drizzle of lime crema, adding creaminess and cooling contrast to the spices and bacon. Lime wedges and extra cilantro leaves are served alongside for added brightness and herbaceousness. This recipe showcases a mix of textures and flavors: tender shrimp, crisp slaw, creamy avocado, and smoky bacon—all harmonized in a soft tortilla.
For a sauce variation, a chipotle sauce can replace the lime crema for extra smoky heat. The spices used are mild but aromatic, and high-quality ingredients like fresh cilantro and ripe avocados elevate the final result. This dish works well as a flavorful handheld meal or casual dinner option.
Ingredients
Shrimp
- 1 pound Shrimp shells removed and deveined, large raw
- 2 tablespoons olive oil
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon cumin powder
- salt to taste
- black pepper to taste
Slaw
- 8 ounces Bacon
- ¼ green cabbage core removed and thinly sliced, medium
- 2 cups (not packed) cilantro roughly chopped, leaves
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- salt to taste
- black pepper to taste
To Assemble & Garnish
- 8 tortillas
- 1 avocado large
- lime crema
- lime wedges
- cilantro extra leaves
Instructions
- 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.
- In a large mixing bowl, add the cabbage, crumbled bacon, cilantro, olive oil, lime juice, salt, and pepper. Stir to combine and set aside.
- In a medium mixing bowl, stir together the raw shrimp, chipotle powder, cumin, salt, pepper, and olive oil, until well coated.
- 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.
- 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.
Notes
- Oven-bake bacon on parchment for consistent crispiness, then crumble for the slaw.
- If preferred, substitute the lime crema with a chipotle sauce for a smoky alternative.
- Simply Organic spices are recommended to enhance the seasoning for shrimp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 845mg | 35% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 386IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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