Shrimp Tacos with Avocado and Lime Slaw
Shrimp pan-fried in a hot skillet until golden and crisp at the edges, tucked into warm corn tortillas with a cool avocado mash and a crisp red cabbage slaw. A bright, not spicy taco that comes together on the stovetop in under twenty minutes.
- Total
- 15 min
- Prep 9 · Cook 6
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Balancing with acid
- Savory
- Quick
- Mexican
- Crispy
- Stovetop
Instructions
-
Shred the red cabbage very thinly and put it in a small bowl. Squeeze in the juice of half the lime, add a pinch of the salt and toss well. Set the slaw aside to soften slightly while you cook.
~4 min
Acid and salt soften cabbage by drawing out water, making the slaw tender and bright.
Balancing with acid Taste and adjust lime juice and salt; acid should brighten without overpowering. Add gradually.
-
While step 1 waits
Halve the avocado, scoop the flesh into a bowl and mash it with a fork. Stir in the juice of the remaining lime half and a pinch of salt. Taste and adjust.
~3 min
Balancing with acid Taste and adjust lime juice and salt; acid should brighten without overpowering. Add gradually.
-
Pat the shrimp completely dry with paper towel, then toss with the remaining salt and the black pepper. Dry shrimp is what gives you a golden crust instead of steam.
~2 min
Drying shrimp prevents surface moisture from steaming, allowing a golden crust to form.
-
Heat the oil in a large non-stick skillet over medium-high until it shimmers. Add the shrimp in a single layer and cook undisturbed for 2 minutes, until the undersides are golden and crisp.
~2 min
Hot oil and a single layer create direct contact for browning, not steaming.
Searing Pat shrimp dry and use medium-high heat; cook undisturbed until golden. Avoid crowding so they sear, not steam.
-
Flip the shrimp and cook for 1 more minute, until pink and firm and the edges are lightly crisp. They are done when they curl into a loose C and reach 63°C in the thickest part.
~2 min
Shrimp cook fast; flipping after a short sear prevents overcooking and keeps them juicy.
Searing Pat shrimp dry and use medium-high heat; cook undisturbed until golden. Avoid crowding so they sear, not steam.
-
Wipe the skillet, warm the corn tortillas for about 20 seconds per side until pliable and lightly blistered. Spread the avocado mash down the middle, pile on the shrimp and top with the lime slaw.
~1 min