Spicy Shrimp Tacos
with creamy cilantro slaw, fresh avocado, and black bean spread

Summer is here and that can only mean one thing:  TACO TUESDAY!  Cue in the mariachi band, shake your maracas, and throw in a couple Ole’s because it is Taco Time people!

I love a good taco and nothing beats these Spicy Shrimp ones that will add an extra skip to your step and make you want to sing the Marcarena (well, maybe not sing it, but definitely throw in a dance step or two).  These sweet, tart, and spicy tortillas are loaded with a ton of sass that includes fresh avocado, fiery black beans, plump shrimp, and a creamy cilantro slaw that will knock your socks off!   Top it off with your favorite hot sauce, Mexican cheese, and some fresh squeezed lime juice, and you my friend will have one serious fiesta!

So, what are you waiting for? Andele andele ariba ariba!  Get moving and make some tacos!

Ingredients: Yields 5 Tacos

  • 1 lb. Shrimp, deveined and detailed
  • ½ a large Green Cabbage, sliced thin
  • 5 Flour or Corn Tortillas
  • 2 Avocados, sliced or mashed
  • Mexican cheese
  • Fresh Cilantro Leaves
  • Lime wedges
  • Course Sea Salt
  • Choice of hot sauce

Spicy Black Bean Spread:

  •  1 Can of Black Beans
  • 1 Tbsp. Garlic, minced
  • 2 tsp. Chili Powder

Creamy Cilantro Dressing:

  • ½ c. Sour Cream
  • 2 Tbsp. Olive Oil (or Canola Oil)
  • Juice of 2-3 limes
  • 1 Tbsp. Garlicx
  • 1 Avocado
  • 1 large bunch of Cilantro
  • Salt/Pepper to taste

Shrimp Rub:

  • 1 Tbsp. Olive Oil
  • ½  the juice of a Lime
  • ¼ tsp. Cumin
  • ½ tsp. Chili Powder
  • ½ tsp. Garlic Powder
  • ¼ tsp. Paprika
  • Salt/Pepper


  1. In a medium size mixing bowl, combine the Shrimp Rub Place the shrimp in the bowl and mix together.  Add the lime juice and mix until shrimp is coated evenly (olive oil will be used later when cooked).  Cover and set aside in the refrigerator to chill.
  2. In a blender, add all the Creamy Cilantro Dressing Puree on high until ingredients are a smooth and creamy consistency (you may add a tablespoon of water to thin out if it is too thick).  In a medium sized bowl, pour dressing over sliced cabbage. Mix until cabbage is covered evenly.  Cover, and place in the refrigerator to chill.
  3. Peal and deseed the avocados. They can be either sliced or mashed up.  Set aside.
  4. Heat a sauté pan over medium heat. Add in the black beans, garlic, and chili powder.  Saute until beans are heated through and semi-soft.
  5. While the beans are cooking, heat another sauté pan heat Shrimp Rub oil over medium high heat. Add the shrimp and cook 5-8 minutes, depending on shrimp size.
  6. Remove from heat and set aside, along with the black beans.
  7. To assemble tacos, smear about 2 slices of avocado on the tortillas, add about 1-2 Tbsp. black beans, top with (3) pieces of shrimp, top with the creamy cilantro slaw, and finish with Mexican cheese, cilantro leaves, lime wedges, and some Tabasco Siracha Sauce.
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