Shrimp Tacos
Smoky, spice-rubbed shrimp in warm tortillas with crunchy slaw and a lime crema that ties it all together. Ready in under 30 minutes.
Ingredients
- 1 ½ lblarge shrimp(peeled and deveined, tails off)
- 1 tspchili powder
- 1 tspsmoked paprika
- ½ tspground cumin
- ½ tspgarlic powder
- ½ tspkosher salt
- ¼ tspcayenne pepper
- 2 tbspolive oil
- 2 cupsshredded green cabbage
- ½ cupshredded red cabbage
- ¼ cupfresh cilantro(roughly chopped)
- 2 tbspfresh lime juice(from about 1 lime)
- ½ cupsour cream
- 2 tbspmayonnaise
- 1 tsplime zest
- 8small flour or corn tortillas
- 1avocado(sliced)
- 1lime(cut into wedges, for serving)
Method
- 01
In a large bowl, combine 1 tsp chili powder, 1 tsp smoked paprika, ½ tsp ground cumin, ½ tsp garlic powder, ½ tsp kosher salt, and ¼ tsp cayenne pepper.
- 02
Add the 1 ½ lb shrimp to the spice mixture and toss until every piece is evenly coated. Set aside while you prepare the slaw and crema.
- 03
In a medium bowl, toss the 2 cups shredded green cabbage and ½ cup shredded red cabbage with the 2 tbsp fresh lime juice and a pinch of salt. Let sit for at least 5 minutes to lightly soften.
- 04
Stir the ¼ cup fresh cilantro into the slaw and set aside.
- 05
In a small bowl, whisk together the ½ cup sour cream, 2 tbsp mayonnaise, and 1 tsp lime zest until smooth. Season with salt to taste. This is your lime crema.
- 06
Heat a large skillet or cast-iron pan over medium-high heat. Add the 2 tbsp olive oil and swirl to coat.
- 07
Add the seasoned shrimp in a single layer — work in two batches if needed to avoid crowding. Cook for 1 to 2 minutes per side until the shrimp are pink, opaque, and lightly charred at the edges. Transfer to a plate.
- 08
Warm the 8 tortillas directly over a gas flame for 20 to 30 seconds per side, or in a dry skillet over medium heat, until pliable and lightly toasted.
- 09
Assemble each taco: spread a spoonful of lime crema on a tortilla, top with a generous pinch of slaw, 3 to 4 shrimp, and a slice or two of avocado.
- 10
Serve immediately with lime wedges alongside for squeezing over the top.
Adapted from public domain & community sources