Shrimp Taco (1) Recipe

Prepare and marinate shrimp

Pat the 6 shrimp dry with paper towels. In a small bowl combine 1 tbs fresh lime juice, 1 tsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Add the shrimp and toss to coat. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes) while you prepare the slaw and tortilla.

Cook shrimp

Heat a small skillet over medium-high heat and add 1 tsp cooking oil. When oil shimmers, add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and pink with light sear (internal temperature 120–125°F/49–52°C for medium shrimp). Remove from pan and set aside briefly.

In a bowl combine 1/4 cup shredded green cabbage, 1/4 cup shredded red cabbage, 1 tbs chopped cilantro, 1 tsp lime juice, 1 tsp mayonnaise and 1/16 tsp salt. Toss to combine. Taste and adjust with an extra pinch of salt or squeeze of lime if desired. This should be a light, tangy slaw to add crunch.

Warm the 6-inch corn tortilla in a dry skillet over medium heat about 20–30 seconds per side until pliable and slightly charred in spots, or wrap in a damp paper towel and microwave 15–20 seconds.

Place the warm tortilla on a plate. Spoon the prepared slaw down the center (about half of the slaw mixture). Arrange the 6 cooked shrimp on top of the slaw in a single layer.

Top with 1/4 sliced avocado, sprinkle 1 tsp crumbled cotija (or feta), and drizzle 1 tsp hot sauce if using. Finish with a squeeze of the lime wedge over the taco.

Serve immediately while shrimp are warm.