Shrimp Taco Recipe

Marinate shrimp

In a medium bowl combine olive oil, lime juice, minced garlic, cumin, smoked paprika, kosher salt and black pepper. Add the shrimp and toss to coat. Let sit 10–15 minutes while preparing other components (do not exceed 30 minutes to avoid over-marinating).

Cook shrimp

Heat a large skillet over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering, add marinated shrimp in a single layer (work in batches if needed). Cook 1.5–2 minutes per side until pink, opaque and just cooked through. Remove from pan and set aside on a plate.

In a bowl combine shredded green and red cabbage with chopped cilantro, lime juice, mayonnaise, salt and black pepper. Toss until dressing evenly coats the cabbage. Taste and adjust seasoning. Keep chilled until assembly.

Combine diced tomato, diced white onion, minced jalapeño, chopped cilantro, lime juice and salt in a small bowl. Stir, taste and adjust salt or lime. Let sit 5–10 minutes to meld flavors.

Whisk together minced chipotle in adobo, sour cream, mayonnaise, lime juice, honey and a pinch of salt in a small bowl until smooth. Adjust heat by adding more or less chipotle. Chill until ready to use.

Warm the tortillas: heat directly over a gas flame briefly (10–15 seconds per side) or warm in a dry skillet over medium heat until pliable. Keep warm covered with a clean towel.

Build each taco: spread about 1 teaspoon chipotle sauce on each tortilla, add a small handful (about 2–3 tablespoons) of cabbage slaw, place 4–5 cooked shrimp on top, spoon 1 tablespoon pico de gallo over the shrimp and add a few slices of avocado if using.

Finish & serve: squeeze fresh lime over each taco and garnish with extra cilantro if desired. Serve immediately.