Spicy Shrimp Tacos Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tbs lime juice, chipotle chili powder, smoked paprika, ground cumin, minced garlic, sea salt, black pepper and red pepper flakes. Add shrimp and toss to coat thoroughly. Marinate 10–15 minutes at room temperature (no longer than 30 minutes to avoid texture changes).

Grill or skillet cook

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or heat a large skillet over medium-high heat. Oil the grates or add 1 tsp oil to the pan. Cook shrimp 2–3 minutes per side (depending on size) until opaque and just curled. Remove from heat and keep warm. Do not overcook.

In a large bowl combine shredded green and red cabbage, shredded carrot, thinly sliced purple onion and chopped cilantro.

In a small bowl whisk together 1 tbs fresh lime juice, 2 tbs mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over the cabbage mixture and toss to coat thoroughly. Taste and adjust seasoning. Let slaw sit 10 minutes to soften slightly and meld flavors.

In a food processor or blender combine drained sun-dried tomatoes, 1/2 cup mayonnaise, basil leaves, grated parmesan, minced garlic, lemon juice, 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Pulse until smooth and slightly coarse (or to desired texture). Scrape into a bowl. If too thick, thin with 1 tsp water or more lemon juice. Taste and adjust seasoning.

Warm tortillas: heat tortillas on the grill, in a dry skillet, or wrapped in foil in a 350°F (175°C) oven for 5 minutes until pliable.

Build tacos: spread about 1 tbs of sun-dried tomato pesto aioli across each tortilla. Add a generous 2–3 shrimp per tortilla (adjust for size), then top with about 2 tbs of taco slaw. Sprinkle with crumbled queso fresco or cotija if using and garnish with extra cilantro leaves.

Serve immediately with lime wedges for squeezing over the tacos.