Shrimp Tacos Recipe

Marinate

Pat shrimp dry with paper towels. In a bowl combine 1 tbsp olive oil, 2 tbsp lime juice, 2 tsp minced garlic, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 3/4 tsp salt and 1/2 tsp black pepper. Add shrimp and toss to coat. Let marinate 10–15 minutes (no more than 30 minutes) in the refrigerator.

Cook

Heat a large skillet over medium-high heat. Add a small drizzle of oil if pan is not nonstick. When hot, add shrimp in a single layer (cook in batches if necessary). Sear 1–2 minutes per side until pink and opaque and slightly caramelized. Remove from pan and keep warm. Total cook time for shrimp will be about 3–4 minutes depending on size.

While shrimp marinates, prepare the slaw. In a large bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1/2 cup shredded carrot and 1/4 cup chopped cilantro.

In a small bowl whisk together 1 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate until ready to assemble (slaw can sit 10–30 minutes to soften slightly).

Make the sauce by whisking together 1/2 cup sour cream (or Greek yogurt), 2 tbsp mayonnaise, 1 tbsp lime juice, 1 tsp minced chipotle in adobo (or 1 tsp chipotle powder), 1 tsp honey and 1/4 tsp salt in a small bowl. Adjust heat/sweetness to taste. If too thick, thin with 1–2 tsp water or additional lime juice.

Warm tortillas: heat tortillas on a dry skillet over medium heat 20–30 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds until pliable.

Assemble tacos: spread about 1 tbsp sauce on each warm tortilla. Divide cooked shrimp evenly among 8 tortillas (about 2 oz shrimp per taco). Top with a generous scoop of slaw, a couple slices of avocado (if using), a sprinkle of extra cilantro and a squeeze of lime. Add hot sauce if desired.

Serve immediately while shrimp are warm. Leftover shrimp and slaw can be stored separately in airtight containers in the refrigerator for up to 2 days.