Spicy Shrimp Tacos (Printable Version)
Seasoned shrimp in warm tortillas topped with crisp garlic cilantro lime slaw. Ready in 30 minutes.
# What You'll Need:
→ Spiced Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon cayenne pepper, adjust to taste
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garlic Cilantro Lime Slaw
10 - 3 cups shredded green cabbage, about 8 ounces
11 - 1 cup shredded purple cabbage, about 2.5 ounces
12 - 1 medium carrot, julienned
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tablespoons mayonnaise
15 - 2 tablespoons Greek yogurt or sour cream
16 - 2 cloves garlic, minced
17 - Juice and zest of 1 lime
18 - 1 teaspoon honey or agave nectar
19 - 1/4 teaspoon kosher salt
→ For Serving
20 - 8 small corn or flour tortillas
21 - Lime wedges
22 - Fresh cilantro leaves for garnish
# How to Make It:
01 - In a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper until evenly coated on all sides. Set aside to marinate while preparing the slaw.
02 - In a large bowl, combine the shredded green and purple cabbage along with the julienned carrot and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lime juice, lime zest, honey, and salt until smooth. Pour the dressing over the vegetables and toss thoroughly to combine. Refrigerate until ready to serve.
03 - Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer without overcrowding the pan. Cook for about 2 minutes per side until the shrimp turn pink and become opaque throughout. Remove from heat promptly to avoid overcooking.
04 - Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or briefly char them directly over an open flame using tongs until pliable and lightly toasted.
05 - Place a generous portion of the garlic cilantro lime slaw onto each warm tortilla. Top with the spicy cooked shrimp and finish with extra cilantro leaves and a fresh squeeze of lime juice.
06 - Arrange the tacos on a platter and serve immediately while the shrimp are still warm and the slaw remains crisp.
# Expert Insights:
01 -
- The garlic cilantro lime slaw is the kind of thing you will want to put on everything from fish to burgers to a plain spoon.
- Start to finish in thirty minutes, which means dinner can happen even on the most chaotic weeknights.
02 -
- Overcooked shrimp turn rubbery fast, so pull them from the pan the second they are pink and opaque. Carryover heat will finish the job.
- Making the slaw at least fifteen minutes ahead gives the cabbage time to soften slightly and absorb the dressing, which transforms the texture completely.
03 -
- Pat the shrimp completely dry with paper towels before seasoning so the spices stick and you get a proper sear instead of a steam.
- Double the slaw recipe and keep it in the fridge because you will find yourself eating it straight from the container for days.