Spicy Shrimp Tacos (Printable Version)
Spiced shrimp in warm tortillas topped with crisp garlic cilantro lime slaw. Ready in 30 minutes.
# What You'll Need:
→ Spiced Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/2 tsp garlic powder
07 - 1/4 tsp cayenne pepper, adjust to taste
08 - 1/2 tsp kosher salt
09 - 1/4 tsp freshly ground black pepper
→ Garlic Cilantro Lime Slaw
10 - 3 cups shredded green cabbage
11 - 1 cup shredded purple cabbage
12 - 1 medium carrot, julienned
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tbsp mayonnaise
15 - 2 tbsp Greek yogurt or sour cream
16 - 2 cloves garlic, minced
17 - Juice and zest of 1 lime
18 - 1 tsp honey or agave nectar
19 - 1/4 tsp kosher salt
→ For Serving
20 - 8 small corn or flour tortillas
21 - Lime wedges
22 - Fresh cilantro 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 briefly.
02 - In a large bowl, combine the shredded green cabbage, purple cabbage, 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 cabbage mixture 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. Cook for 2 minutes per side, or until the shrimp turn pink and become opaque throughout. Remove from heat immediately to prevent overcooking.
04 - Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or briefly over an open flame until pliable and lightly charred in spots.
05 - Place a generous portion of the garlic cilantro lime slaw onto each warm tortilla. Top with the spicy cooked shrimp and garnish with additional fresh cilantro and a squeeze of fresh lime juice.
06 - Serve the tacos immediately while the shrimp are warm and the tortillas are soft.
# Expert Advice:
01 -
- The slaw doubles as the best thing you will eat all week so make extra and thank yourself later.
- Everything cooks in under ten minutes which means you can pull this off on your most exhausted weeknight without breaking a sweat.
- The spice rub on the shrimp is the kind of bold, smoky heat that makes people close their eyes when they take the first bite.
02 -
- Overcooking shrimp is the fastest way to ruin this dish so pull them off the heat the second they are pink and opaque because they keep cooking from residual heat.
- Making the slaw at least fifteen minutes ahead gives the cabbage time to soften slightly and absorb the dressing, which transforms the entire texture.
03 -
- Dry your shrimp thoroughly with paper towels before seasoning because excess moisture prevents a good sear and leaves you with steamed shrimp instead of beautifully charred ones.
- Toast your tortillas over an open flame for about fifteen seconds per side rather than microwaving them because the char adds a smoky note that ties the whole taco together.