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Juicy, spicy shrimp piled into warm corn tortillas with a crunchy slaw and a creamy chipotle sauce. A taste of California-style street food, ready in under 30 minutes for a perfect weeknight meal.
For 4 servings
Prepare the Cabbage Slaw
Make the Chipotle Crema
Season and Cook the Shrimp
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Juicy, spicy shrimp piled into warm corn tortillas with a crunchy slaw and a creamy chipotle sauce. A taste of California-style street food, ready in under 30 minutes for a perfect weeknight meal.
This california recipe takes 25 minutes to prepare and yields 4 servings. At 654.61 calories per serving with 35.75g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Warm the Tortillas
Assemble and Serve
Replace the shrimp with 1 lb of firm white fish like cod or tilapia, cut into 1-inch pieces. Cook for 2-3 minutes per side until flaky.
Substitute shrimp with 1 lb of sliced portobello mushrooms or 1 head of cauliflower cut into small florets. Sauté with the same spices until tender and slightly browned.
Add 1/4 teaspoon of cayenne pepper to the shrimp seasoning mix and include a finely minced jalapeño or serrano pepper in the slaw for an extra kick.
For a creamier slaw, mix 2 tablespoons of the chipotle crema directly into the cabbage mixture instead of using it as a topping.
Shrimp is an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Avocado provides monounsaturated fats, which are beneficial for heart health. These healthy fats can help reduce bad cholesterol levels and provide important fat-soluble vitamins.
The combination of cabbage, lime juice, and cilantro delivers a significant amount of Vitamin C, a powerful antioxidant that supports the immune system and promotes healthy skin.
Cabbage and corn tortillas contribute dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes gut health.
A serving of three shrimp tacos contains approximately 470 calories. This can vary based on the size of the tortillas and the amount of toppings used.
Yes, shrimp tacos can be a very healthy meal. They offer a great balance of lean protein from the shrimp, healthy fats from the avocado, and fiber and vitamins from the cabbage slaw. Using corn tortillas and pan-searing the shrimp keeps them lower in fat and calories.
Medium-sized shrimp (around 31-40 count per pound) are ideal as they provide a perfect bite-size portion for tacos. You can use fresh or frozen shrimp; just be sure to thaw frozen shrimp completely before cooking.
The key is to warm them properly until they are soft and pliable. Heating them in a dry skillet, over a gas flame, or wrapped in a damp paper towel in the microwave are all effective methods. Assemble the tacos just before serving to prevent them from getting soggy.
While tacos are best assembled right before eating, you can prep the components in advance. The slaw and chipotle crema can be made up to a day ahead and stored in airtight containers in the fridge. The shrimp should be cooked just before serving for the best texture.