mexicanEasynon vegetariangluten freenut freesoy free

Shrimp Tacos

Name: Shrimp Tacos
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 500 g shrimp (medium, peeled and deveined, tail removed); 2 tbsp olive oil; 1 pinch smoked paprika; 1 pinch ground cumin; 1 pinch red chili powder; 1 pinch garlic powder; 1 pinch salt; 1 pinch black pepper; 200 g cabbage (shredded thin); 2 pcs lime (juiced); 3 tbsp cilantro (chopped, plus extra for garnish); 0.5 cup sour cream; 1 pcs garlic (clove, minced); 8 pcs corn tortilla (small, 6-inch); 1 pcs jalapeño (thinly sliced, optional)

RATING

4.4/5(98)

TASTE SCORE

9/10

Juicy, spiced shrimp nestled in warm tortillas with a bright, tangy cabbage slaw and creamy sauce. These tacos come together in under 30 minutes and deliver that perfect combination of smoky heat, crunch, and fresh citrus that makes every bite exciting.

PREP

15m

COOK

SERVES

2 PIECES

372 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Make the creamy lime sauce.
1.In a small bowl, combine sour cream, juice of 1 lime, minced garlic clove, and a pinch of salt.
2.Stir well until smooth. Set aside.
prep · ~2 min
Prepare the cabbage slaw.
1.In a mixing bowl, toss the shredded cabbage with juice of the remaining lime and a pinch of salt.
2.Add chopped cilantro and toss again. Set aside.
TIPMassage the cabbage with your hands for 30 seconds to soften it slightly.
prep · ~3 min
Season the shrimp.
1.Pat shrimp completely dry with paper towels.
2.In a bowl, toss shrimp with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper until evenly coated.
TIPDry shrimp sear better. Don't skip the patting step.
fry · ~4 min
Cook the shrimp.
1.Heat a large skillet over medium-high heat until very hot.
2.Place shrimp in a single layer and cook undisturbed for 2 minutes until edges turn pink.
3.Flip each shrimp and cook the other side for 1-2 minutes until opaque and cooked through.
TIPDon't crowd the pan — cook in two batches to get a nice sear.
fry · ~3 min
Warm the tortillas.
Wipe the skillet clean with a paper towel. Heat each tortilla in the dry skillet over medium heat for about 20 seconds per side until softened and lightly charred in spots. Stack and wrap in a clean kitchen towel to keep warm.
assemble · ~3 min
Assemble the tacos.
1.Spread a spoonful of creamy lime sauce down the center of each warm tortilla.
2.Top with a portion of the seasoned shrimp.
3.Pile a generous amount of cabbage slaw on top.
4.Garnish with extra cilantro and sliced jalapeño.
serve
Serve immediately with lime wedges on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat shrimp completely dry before seasoning to ensure a good sear and avoid steaming.
2
Don't overcrowd the pan when cooking shrimp; work in two batches to get a beautiful caramelized crust.
3
Toast the corn tortillas in a dry skillet until lightly charred for better flavor and pliability.
4
Massage the shredded cabbage with lime juice and a pinch of salt for 30 seconds to soften it and reduce its raw crunch.
5
The creamy lime sauce can be made up to 2 days ahead; store it in the fridge and stir before using.
6
Serve tacos immediately after assembling to keep the tortillas warm and the slaw crisp.
7
For extra heat, add a pinch of cayenne to the shrimp seasoning or use chipotle powder instead of smoked paprika.

RECIPE VARIATIONS

Adapt it for your goals.

Low oil

Low-oil

Skip the oil in the shrimp seasoning and cook the shrimp in a nonstick pan over high heat with a splash of water or lime juice; the slaw replaces the creamy sauce with extra lime and cilantro to keep it light.

High protein

High-protein

Double the shrimp, swap sour cream for Greek yogurt in the sauce (adds a sharp tang and more protein per taco), and serve with extra cabbage for more volume and fiber.

Vegan

Replace shrimp with 500g of canned black beans (drained and seasoned with the same spice mix and pan-seared) or firm tofu cubes, and use vegan sour cream or a cashew-lime crema for the sauce.

Gluten free