Fast & Easy

Shrimp & Avocado Tacos

with Cabbage Slaw

30 MIN

+$2.99/serving 2 Servings

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with Top Sirloin Steaks

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

730 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Steaks
½ lb Red Cabbage
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
4 Flour Tortillas
1 oz Sliced Pickled Jalapeño Pepper
2 Tbsps Mayonnaise
1 Avocado
1 Lime
1 Bell Pepper

step-by-step

instructions

Cook Along

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 steaks

Pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

3 Cook the bell pepper

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced bell pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat; carefully stir in the juice of the remaining lime wedge. Taste, then season with salt and pepper if desired.

4 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.

5 Assemble the tacos & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Assemble the tacos using the warmed tortillas, sliced steaks, cooked bell pepper, and seasoned avocado. Serve the tacos with the slaw on the side. Enjoy!