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Restaurants›Ariana's Tex Mex Bar and Grill›Shrimp Tacos Recipe

Shrimp Tacos Recipe

Name: Ariana's Tex Mex Bar and Grills Shrimp Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw medium shrimp (peeled, deveined, tails optional); 2 tbs olive oil; 1 tsp chili powder; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs lime juice; 2 cups green cabbage, very thinly sliced; 0.5 cups red cabbage, very thinly sliced; 0.5 cups carrot, grated; 0.25 cups fresh cilantro, chopped; 0.25 cups Greek yogurt or sour cream; 2 tsp mayonnaise; 1.5 tbs lime juice; 0.5 tsp honey or agave; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cups mayonnaise; 2 tbs Greek yogurt; 1 tsp chipotle in adobo, minced; 0.5 tsp adobo sauce; 0.5 tbs lime juice; 0.25 tsp salt; 8 count small corn or flour tortillas; 1 count avocado, sliced (optional); 2 count lime wedges; 0.25 cups extra cilantro leaves for garnish

Inspired by Ariana's Tex Mex Bar and Grill

Time35m

Serves4

Make Shrimp Tacos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp

1 lb raw medium shrimp (peeled, deveined, tails optional)

2 tbs olive oil

1 tsp Chili powder

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Watkins garlic powder

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs ReaLime juice

Cilantro-Lime Slaw

2 cups green cabbage, very thinly sliced

1/2 cups red cabbage, very thinly sliced

1/2 cups Carrot, grated

1/4 cups Fresh cilantro, chopped

1/4 cups Greek yogurt or sour cream

2 tsp Mayonnaise

1 1/2 tbs ReaLime juice

1/2 tsp honey or agave

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Creamy Chipotle Sauce

1/4 cups Mayonnaise

2 tbs Greek yogurt

1 tsp chipotle in adobo, minced

1/2 tsp adobo sauce

1/2 tbs ReaLime juice

1/4 tsp Celtic sea salt

Assembly

8 count small corn or flour tortillas

1 count avocado, sliced (optional)

2 count Lime wedges

1/4 cups extra cilantro leaves for garnish

Method

Shrimp

Marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine olive oil, chili powder, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper and 1 tablespoon lime juice. Add shrimp and toss until evenly coated. Let marinate 10–15 minutes at room temperature (or up to 30 minutes in the refrigerator).

Cook shrimp

Heat a large skillet over medium-high heat. When hot, add a drizzle of oil or nonstick spray. Add shrimp in a single layer (work in batches if necessary) and cook 1–2 minutes per side until pink, opaque and just firm (internal temp ~120–130°F). Total cook time ~3–4 minutes per batch. Remove from pan to a plate and squeeze remaining lime juice over shrimp.

Cilantro-Lime Slaw

In a mixing bowl combine thinly sliced green cabbage, red cabbage, grated carrot and chopped cilantro.

In a small bowl whisk together Greek yogurt (or sour cream), mayonnaise, 1½ tablespoons lime juice, honey, ½ teaspoon salt and ¼ teaspoon black pepper until smooth. Pour dressing over cabbage mixture and toss to coat. Taste and adjust salt or lime as needed. Refrigerate until ready to assemble (can be made up to 4 hours ahead).

Creamy Chipotle Sauce

In a small bowl combine ¼ cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon minced chipotle and ½ teaspoon adobo sauce, ½ tablespoon lime juice and ¼ teaspoon salt. Stir until smooth and taste; add more adobo for heat if desired. Refrigerate until ready to use.

Assembly

Warm tortillas: stack tortillas and wrap in a damp paper towel. Microwave 30–45 seconds until warm and pliable, or warm individually in a dry skillet over medium heat 20–30 seconds per side.

Assemble tacos: place 1–2 tablespoons slaw in center of each tortilla, top with 3–4 cooked shrimp (depending on size), drizzle 1 teaspoon or more of creamy chipotle sauce over shrimp, add a couple slices of avocado if using, and garnish with extra cilantro leaves.

Serve: arrange tacos on a platter with lime wedges alongside. Squeeze lime over tacos before eating. Leftover components keep separately refrigerated for 2–3 days.