Shrimp & Avocado Tacos with Cabbage Slaw
Fast & Easy

Shrimp & Avocado Tacos

with Cabbage Slaw

30 MIN
2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with Shrimp

    From the Test Kitchen

    These tacos get exciting bold flavor from a blend of Mexican-style spices used to coat plump shrimp—tempered by slices of creamy avocado. They’re perfectly accompanied by a simple, crunchy cabbage slaw perked up with a bit of spicy pickled jalapeño.
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    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Shrimp & Avocado Tacos with Cabbage Slaw
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ lb Red Cabbage
    • 4 Flour Tortillas
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 Tbsps Mayonnaise
    • 1 Avocado
    • 1 Lime
    • 1 Bell Pepper
    Prepare the ingredients & make the slaw
    1 Prepare the ingredients & make the slaw

    If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Quarter the lime. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; place in a bowl. Evenly top with the juice of 1 lime wedge and season with salt and pepper. Cut off and discard the stem of the bell pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Finely chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling. In a large bowl, combine the mayonnaise and the juice of 2 lime wedges. Add the sliced cabbage and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the slaw to be. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the shrimp & pepper
    2 Cook the shrimp & pepper

    Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and sliced bell pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the pepper is softened and the shrimp are opaque and cooked through. Turn off the heat; carefully stir in the juice of the remaining lime wedge. Taste, then season with salt and pepper if desired.

    Warm the tortillas
    3 Warm the tortillas

    Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

    Assemble the tacos & serve your dish
    4 Assemble the tacos & serve your dish

    Assemble the tacos using the warmed tortillas, cooked shrimp and pepper, and seasoned avocado. Serve the tacos with the slaw on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the slaw
    1 Prepare the ingredients & make the slaw

    If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Quarter the lime. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; place in a bowl. Evenly top with the juice of 1 lime wedge and season with salt and pepper. Cut off and discard the stem of the bell pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Finely chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling. In a large bowl, combine the mayonnaise and the juice of 2 lime wedges. Add the sliced cabbage and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the slaw to be. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    2 Cook the shrimp & pepper

    Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and sliced bell pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the pepper is softened and the shrimp are opaque and cooked through. Turn off the heat; carefully stir in the juice of the remaining lime wedge. Taste, then season with salt and pepper if desired.

    Cook the shrimp & pepper
    Warm the tortillas
    3 Warm the tortillas

    Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

    4 Assemble the tacos & serve your dish

    Assemble the tacos using the warmed tortillas, cooked shrimp and pepper, and seasoned avocado. Serve the tacos with the slaw on the side. Enjoy!

    Assemble the tacos & serve your dish
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