Shrimp Taco Recipe

Marinate shrimp

In a medium bowl combine 1.5 tbs olive oil, 1 tbs lime juice, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 2 minced garlic cloves, 1 tsp kosher salt and 1/2 tsp black pepper. Add the 1 lb peeled and deveined shrimp and toss until evenly coated. Let marinate 10–15 minutes at room temperature (no more than 30 minutes).

Cook shrimp

Heat a large skillet over medium-high heat. Add a drizzle of oil if the pan is dry. When hot, add shrimp in a single layer (work in two batches if needed) and cook 1–2 minutes per side until pink and opaque with light browning — total 3–4 minutes depending on size. Remove from heat and set aside on a plate. Squeeze a little extra lime over them if desired.

In a bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/4 cup chopped cilantro.

In a small bowl whisk together 3 tbs mayonnaise, 2 tbs sour cream (or Greek yogurt), 1 tbs lime juice, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning — more lime or salt as needed. Refrigerate until ready to assemble (can be made up to 2 hours ahead).

Whisk together 2 tbs mayonnaise, 1 tsp sriracha, 1/2 tbs lime juice and 1/8 tsp salt in a small bowl. Adjust heat to taste by adding more sriracha. Refrigerate until serving.

Warm the tortillas: heat a dry skillet over medium-high heat. Lightly brush each tortilla with a little olive oil or butter (about 1 tsp total for all) and warm 20–30 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel.

Assemble tacos: place 2–3 tablespoons of cabbage slaw in the center of a warm tortilla. Top with 3–4 cooked shrimp (depending on size). Drizzle 1/2–1 tbs of the optional sauce over the shrimp, or a squeeze of lime if not using sauce. Add avocado slices and extra cilantro leaves as desired.

Serve immediately with lime wedges on the side.