Shrimp Taco Duo Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine olive oil, lemon juice, cajun seasoning, kosher salt, and black pepper. Add shrimp and toss to coat evenly. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes) while you prepare other components.

Cook shrimp

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add a drizzle of oil or wipe pan with remaining marinade oil. Add shrimp in a single layer (cook in two batches if necessary) and cook 1.5–2 minutes per side until opaque and slightly charred at the edges. Total cook time ~3–4 minutes. Remove from pan and keep warm.

In a small bowl combine mayonnaise, finely chopped chipotle in adobo, adobo sauce, lime juice, minced garlic, honey, and salt. Whisk until smooth. Taste and adjust heat or acidity (add more adobo for spice, more lime for brightness). Refrigerate until ready to serve (can be made up to 24 hours ahead).

Roast tomatillos and jalapeño

Preheat broiler or a dry skillet. If broiling, place quartered tomatillos and jalapeño on a sheet pan cut side up and broil 5–7 minutes until blistered and lightly charred, turning once. If using a skillet, cook over medium-high until blistered and softened, about 6–8 minutes.

Transfer roasted tomatillos, jalapeño (remove stem), cilantro, lime juice, garlic, and salt to a blender or food processor. Pulse until mostly smooth, scraping down sides. If the salsa is too thick, add up to 1 tablespoon water to reach spoonable consistency. Taste and adjust salt or lime. Chill briefly or serve at room temperature.

Warm tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean towel to stay warm.

Assemble tacos: For each taco, spread about 1 tablespoon chipotle aioli on the warmed tortilla. Add 2–3 cooked shrimp (depending on size), a small handful (~2 tablespoons) shredded red cabbage, a few slices of avocado, and a spoonful (~1 tablespoon) of salsa verde. Garnish with sliced green onions and cilantro leaves. Serve with lime wedges to squeeze over the tacos.

Serve & store: Serve immediately with extra aioli and salsa verde on the side. Leftover shrimp can be refrigerated up to 2 days; aioli and salsa separately up to 3–4 days.