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Shrimp Tacos Recipe

Name: Las Palmas Mexican Bar & Grills Shrimp Tacos Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 18 count large shrimp (peeled, deveined, tails removed); 2 tbs olive oil; 1.5 tbs lime juice; 1 tsp garlic (minced); 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.75 tsp salt; 0.25 tsp black pepper; 0.5 cups mayonnaise; 1 tsp chipotle in adobo (finely chopped); 1 tsp adobo sauce (from chipotle can); 1 tbs lime juice; 0.5 tsp honey; 0.25 tsp salt; 2 cups green cabbage (thinly shredded); 1 cups red cabbage (thinly shredded); 0.5 cups carrot (julienned or grated); 2 tbs cilantro (chopped); 1 tbs lime juice; 1 tsp olive oil; 0.25 tsp salt; 0.125 tsp black pepper; 3 count flour tortillas (6-8 inch); 3 count lime wedges; 2 tbs crumbled cotija or queso fresco (optional); 1 tbs extra cilantro leaves (for garnish); 1 tsp cooking oil or nonstick spray (for grill / skillet)

Inspired by Las Palmas Mexican Bar & Grill

Time30m

Serves3

Three grilled shrimp tacos served on flour tortillas. Topped with cabbage slaw and chipotle mayo dressing

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Ingredients

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Shrimp

18 count large shrimp (peeled, deveined, tails removed)

2 tbs olive oil

1 1/2 tbs ReaLime juice

1 tsp Garlic (minced)

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

3/4 tsp Celtic sea salt

1/4 tsp black pepper

Chipotle Mayo Dressing

1/2 cups Mayonnaise

1 tsp chipotle in adobo (finely chopped)

1 tsp adobo sauce (from chipotle can)

1 tbs ReaLime juice

1/2 tsp Honey

1/4 tsp Celtic sea salt

Cabbage Slaw

2 cups green cabbage (thinly shredded)

1 cups red cabbage (thinly shredded)

1/2 cups carrot (julienned or grated)

2 tbs cilantro (chopped)

1 tbs ReaLime juice

1 tsp olive oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Tacos & Garnish

3 count flour tortillas (6-8 inch)

3 count Lime wedges

2 tbs crumbled cotija or queso fresco (optional)

1 tbs extra cilantro leaves (for garnish)

1 tsp cooking oil or nonstick spray (for grill / skillet)

Method

Shrimp

Marinate shrimp

In a medium bowl combine 2 tbs olive oil, 1.5 tbs lime juice, 1 tsp minced garlic, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/4 tsp black pepper. Add the 18 shrimp and toss until evenly coated. Let marinate 10–15 minutes at room temperature (no longer than 30 minutes).

Grill or sear shrimp

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or heat a skillet over medium-high heat and add 1 tsp cooking oil. Remove shrimp from marinade and cook in a single layer for 1.5–2 minutes per side, until opaque and just firm (total 3–4 minutes). Avoid overcooking. Transfer cooked shrimp to a plate and keep warm.

Chipotle Mayo Dressing

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp finely chopped chipotle in adobo, 1 tsp adobo sauce, 1 tbs lime juice, 1/2 tsp honey and 1/4 tsp salt until smooth. Taste and adjust heat or acidity by adding more chipotle or lime as desired. Refrigerate until ready to assemble.

Cabbage Slaw

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup grated carrot and 2 tbs chopped cilantro. Add 1 tbs lime juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Toss thoroughly to combine. Let sit 5–10 minutes to soften slightly and allow flavors to meld.

Tacos & Assembly

Warm tortillas: Heat tortillas directly over a gas flame for a few seconds per side or in a dry skillet over medium heat 20–30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel.

Assemble tacos: Spread about 1.5 tbs chipotle mayo on each warm tortilla. Divide the cabbage slaw evenly among the 3 tortillas (about 1 cup slaw total, ~1/3 cup per taco). Place 6 cooked shrimp on each tortilla (18 shrimp total). Drizzle an additional 1/2–1 tbs chipotle mayo over the shrimp if desired.

Garnish and serve: Sprinkle each taco with a little crumbled cotija (about 2 tbs total) and extra cilantro leaves. Serve immediately with lime wedges on the side for squeezing.