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Restaurants›Barrio Tacos Lakewood›Jalapeño-lime Shrimp Taco Recipe

Jalapeño-lime Shrimp Taco Recipe

Name: Barrio Tacos Lakewoods JALAPEÑO-LIME SHRIMP TACO Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw medium shrimp, peeled and deveined; 1 unit fresh jalapeño, seeded and finely minced; 3 tbsp fresh lime juice; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 2 cloves garlic, minced (about 2 cloves); 1 tsp kosher salt; 0.5 tsp black pepper; 3 cups green cabbage, thinly shredded; 0.5 cup fresh cilantro, chopped; 2 units green onion, thinly sliced (white + green parts); 1 unit jalapeño, seeded and minced; 0.5 cup Greek yogurt; 2 tbsp mayonnaise; 2 tbsp lime juice; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup ripe pineapple, finely diced; 0.5 cup red bell pepper, finely diced; 0.25 cup red onion, finely diced; 2 tbsp fresh cilantro, chopped; 0.5 unit jalapeño, seeded and minced; 1 tbsp lime juice; 0.25 tsp salt; 1 cup ripe mango, peeled and diced (or 1 cup frozen mango, thawed); 0.25 unit habanero pepper, stemmed and seeded (use more/less to taste); 1 tbsp lime juice; 1 tsp honey

Inspired by Barrio Tacos Lakewood

Time35m

Serves4

verde slaw, pineapple salsa, mango habanero

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Ingredients

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Shrimp & Marinade

1 lb raw medium shrimp, peeled and deveined

1 unit fresh jalapeño, seeded and finely minced

3 tbsp Fresh lime juice

2 tbsp olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

2 cloves garlic, minced (about 2 cloves)

1 tsp kosher salt

1/2 tsp black pepper

Verde Slaw

3 cups green cabbage, thinly shredded

1/2 cup Fresh cilantro, chopped

2 units green onion, thinly sliced (white + green parts)

1 unit jalapeño, seeded and minced

1/2 cup Greek yogurt

2 tbsp Mayonnaise

2 tbsp ReaLime juice

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Pineapple Salsa

1 cup ripe pineapple, finely diced

1/2 cup red bell pepper, finely diced

1/4 cup red onion, finely diced

2 tbsp Fresh cilantro, chopped

1/2 unit jalapeño, seeded and minced

1 tbsp ReaLime juice

1/4 tsp Celtic sea salt

Mango-Habanero Sauce

1 cup ripe mango, peeled and diced (or 1 cup frozen mango, thawed)

1/4 unit habanero pepper, stemmed and seeded (use more/less to taste)

1 tbsp ReaLime juice

1 tsp Honey

1 tsp Apple cider vinegar

1/4 tsp Celtic sea salt

1 tbsp water (to thin, if needed)

To Assemble

8 units small corn or flour tortillas

1 unit avocado, sliced (optional)

4 units Lime wedges

2 tbsp extra cilantro leaves for garnish

1 tbsp olive oil or neutral oil for cooking

Method

Shrimp & Marinade

Marinate Shrimp

Pat shrimp dry with paper towels. In a medium bowl combine minced jalapeño, lime juice, olive oil, cumin, smoked paprika, minced garlic, kosher salt and black pepper. Add shrimp and toss to coat. Cover and refrigerate for 15–20 minutes (no more than 30 minutes) to avoid over-marinating.

Cook Shrimp

Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon oil. Once shimmering, add shrimp in a single layer without crowding. Cook 1–2 minutes per side until opaque and just cooked through (internal temp ~120–130°F/49–54°C). Remove from heat and set aside to rest for 2 minutes.

Verde Slaw

Prepare Dressing and Toss

In a bowl whisk together Greek yogurt, mayonnaise, lime juice, honey, salt and black pepper until smooth. Taste and adjust seasoning. In a large mixing bowl combine shredded cabbage, chopped cilantro, sliced green onion and minced jalapeño. Pour dressing over cabbage and toss until evenly coated. Refrigerate for at least 10 minutes to meld flavors (can be made up to 2 hours ahead).

Pineapple Salsa

Make Salsa

In a small bowl combine diced pineapple, red bell pepper, red onion, chopped cilantro and minced jalapeño. Add lime juice and salt, stir to combine. Let sit 10 minutes to allow flavors to marry. Taste and adjust salt or lime as needed.

Mango-Habanero Sauce

Blend Sauce

Place diced mango, seeded habanero (start with 1/4 and add more if desired), lime juice, honey, apple cider vinegar and salt in a blender or food processor. Puree until smooth. If sauce is too thick, add up to 1 tablespoon water and blend again to reach a drizzleable sauce consistency. Taste and adjust sweetness or heat. Chill until ready to use.

To Assemble

Warm Tortillas

Warm tortillas in a dry skillet over medium heat about 15–30 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds until pliable. Keep covered to stay warm.

Build Tacos

Place a spoonful of verde slaw down the center of each warm tortilla. Top with 3–4 cooked shrimp per taco (adjust to size), then spoon pineapple salsa over the shrimp. Drizzle mango-habanero sauce over the top. Add sliced avocado if using, garnish with extra cilantro leaves and serve with lime wedges on the side.

Serve

Serve immediately while shrimp are warm and tortillas are pliable. Leftover components (slaw, salsa, sauce) refrigerate separately up to 2–3 days; shrimp best eaten within 24 hours.