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Shrimp Tacos Recipe

Name: Mexican Margaritas Bar & Grills Shrimp Tacos Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw shrimp (peeled, deveined, tails removed); 2 tbs olive oil; 1 tbsp lime juice; 2 cloves garlic; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp cumin; 3 tsp salt; 1 tsp black pepper; 0.25 tsp red pepper flakes (optional); 2 cups green cabbage; 1 cup red cabbage; 0.5 cup carrot (shredded); 0.25 cup fresh cilantro (chopped); 2 tbsp lime juice; 3 tbsp mayonnaise; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 8 pieces corn or flour tortillas; 1 each avocado (sliced); 0.25 cup cotija or feta cheese (crumbled); 2 each lime wedges; 2 tsp hot sauce (optional); 2 tbsp cilantro leaves (for garnish); 1 tsp extra olive oil or butter (for tortillas)

Inspired by Mexican Margaritas Bar & Grill

Time30m

Serves4

Make Shrimp Tacos Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp

1 lb raw shrimp (peeled, deveined, tails removed)

2 tbs olive oil

1 tbsp ReaLime juice

2 cloves Garlic

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp Cumin

3 tsp Celtic sea salt

1 tsp black pepper

1/4 tsp red pepper flakes (optional)

Slaw

2 cups Green cabbage

1 cup red cabbage

1/2 cup carrot (shredded)

1/4 cup fresh cilantro (chopped)

2 tbsp ReaLime juice

3 tbsp Mayonnaise

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Toppings & Assembly

8 pieces corn or flour tortillas

1 each avocado (sliced)

1/4 cup cotija or feta cheese (crumbled)

2 each Lime wedges

2 tsp hot sauce (optional)

2 tbsp cilantro leaves (for garnish)

1 tsp extra olive oil or butter (for tortillas)

Method

Shrimp

Prepare shrimp

Pat shrimp dry with paper towels. Place shrimp in a medium bowl.

Mince garlic. Add olive oil, minced garlic, lime juice, chili powder, smoked paprika, cumin, salt, black pepper and red pepper flakes (if using) to the bowl with shrimp. Toss until shrimp are evenly coated. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes).

Heat a large skillet over medium-high heat. When hot, add 1 tbs olive oil (or use the remaining marinade) and add shrimp in a single layer, cooking in batches if needed to avoid crowding. Cook shrimp 1.5–2 minutes per side, until pink and just cooked through (internal temp ~120–130°F / 49–54°C). Remove from heat and squeeze a little lime over shrimp. Keep warm.

Slaw

Finely shred or thinly slice the green and red cabbage. Shred the carrot and chop cilantro. Place all in a large bowl.

In a small bowl, whisk together mayonnaise, lime juice, honey, salt and pepper until smooth.

Pour dressing over cabbage mixture and toss to combine. Taste and adjust seasoning with more salt or lime juice if needed. Refrigerate while you cook the shrimp so flavors meld.

Toppings & Assembly

Warm tortillas: heat a dry skillet over medium-high heat. Brush each tortilla lightly with the extra olive oil or butter and warm 20–30 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel.

Assemble tacos: place 2–3 warmed tortillas on a plate. Divide slaw evenly among tortillas (about 2–3 tbs per taco), top with 3–4 shrimp each, add sliced avocado, sprinkle cotija or feta, and garnish with cilantro leaves. Add hot sauce if desired and finish with lime wedges on the side.

Serve immediately while shrimp are warm. Leftovers: keep shrimp and slaw separate in airtight containers in the fridge for up to 2 days.