Shrimp Tacos Recipe
Make Shrimp Tacos Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Slaw
Tortillas & Assembly
Method
Shrimp
- 1
Marinate shrimp
In a medium bowl combine 2 tbs olive oil, 1 tbs lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 2 cloves minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Add the cleaned shrimp and toss until evenly coated. Let sit 10–15 minutes at room temperature (or up to 30 minutes in refrigerator).
- 2
Cook shrimp
Heat a large skillet over medium-high heat. Add a thin drizzle (about 1 tsp) of olive oil to the pan. When the pan is hot, add the shrimp in a single layer (work in two batches if necessary). Cook about 1.5–2 minutes per side, until shrimp turn pink, opaque and have a slight char. Remove to a plate and squeeze a little lime over them. Keep warm.
Slaw
- 3
Make slaw dressing
In a small bowl whisk together 3 tbs mayonnaise, 2 tbs Greek yogurt (or sour cream), 1 tbs lime juice, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth.
- 4
Toss slaw
In a larger bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup grated carrot and 1/4 cup chopped cilantro. Pour the dressing over the vegetables and toss until evenly coated. Taste and adjust seasoning with additional salt or lime if needed. Refrigerate until ready to assemble (can be made up to 4 hours ahead).
Tortillas & Assembly
- 5
- 6
- 7
Serve
Serve immediately while shrimp are warm. Leftover slaw keeps 3–4 days refrigerated; shrimp best eaten the same day.