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–+ servings
shrimp tacos

Shrimp Tacos

5 from 1 vote
Seasoned shrimp seared until golden with cabbage slaw and creamy sauce in warm tortillas. Use high heat and cook shrimp quickly to keep them tender instead of rubbery.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 people
Course: dinner
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined Thawed if frozen, tails removed
  • 1 teaspoon chili powder For seasoning
  • 1 teaspoon cumin Ground cumin
  • 1 teaspoon garlic powder Not garlic salt
  • ½ teaspoon paprika Sweet or smoked paprika
  • ½ teaspoon salt Plus more for slaw
  • ¼ teaspoon black pepper Freshly ground preferred
  • 2 tablespoons olive oil For cooking shrimp
  • 2 cups shredded cabbage Green or purple cabbage
  • ¼ cup chopped cilantro Fresh cilantro
  • 2 tablespoons lime juice For slaw, plus more for serving
  • ¼ cup sour cream Or Greek yogurt
  • 2 tablespoons mayonnaise For creamy sauce
  • 8 small corn or flour tortillas Warmed before serving
  • 1 avocado, diced For topping
  • ¼ cup crumbled cotija cheese Or feta cheese

Equipment

  • 1 large skillet For cooking shrimp
  • 3 Mixing bowls For slaw, sauce, and seasoning
  • 1 Whisk For sauce
  • 1 paper towels For drying shrimp
  • 1 Tongs For flipping shrimp

Method
 

  1. Combine shredded cabbage with chopped cilantro, 2 tablespoons lime juice, and a pinch of salt in a medium bowl, tossing everything together and letting it sit.
  2. Whisk together sour cream, mayonnaise, 1 tablespoon lime juice, and a pinch of salt in a small bowl until smooth and creamy for the sauce.
  3. Pat shrimp completely dry with paper towels, then toss them in a bowl with chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated.
  4. Heat olive oil in a large skillet over high heat until shimmering and almost smoking before adding the shrimp.
  5. Add seasoned shrimp in a single layer without crowding and cook for 2 minutes without moving them so they develop a nice sear.
  6. Flip shrimp and cook another 1 to 2 minutes until pink and opaque with slightly charred edges, then remove from heat immediately.
  7. Warm tortillas in a dry skillet or directly over a gas flame until soft and slightly charred on the edges.
  8. Fill each tortilla with a spoonful of cabbage slaw, top with 3 to 4 cooked shrimp, drizzle with creamy sauce, and add diced avocado and crumbled cotija cheese.
  9. Squeeze fresh lime juice over the top and serve immediately while hot with extra lime wedges on the side.
    assembling shrimp tacos

Nutrition

Serving: 240gCalories: 380kcalCarbohydrates: 32gProtein: 28gFat: 15gSaturated Fat: 3.5gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 6.8gCholesterol: 215mgSodium: 780mgPotassium: 380mgFiber: 5gSugar: 3gVitamin A: 420IUVitamin C: 18mgCalcium: 180mgIron: 3.2mg

Notes

Store cooked shrimp, slaw, and sauce separately in the refrigerator up to 2 days. Pat shrimp completely dry before seasoning so they sear properly instead of steaming, which is the key to getting that nice golden crust.

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