Shrimp Tacos Recipe

Prepare and Marinate

Pat the shrimp dry with paper towels. In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper and 1/4 tsp chili powder if using. Add shrimp and toss to coat thoroughly. Cover and marinate in the refrigerator 10–15 minutes (no longer than 30 minutes to avoid 'cooking' the shrimp in acid).

Cook Shrimp

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tsp cooking oil. When shimmering, add shrimp in a single layer (cook in two batches if necessary). Sear shrimp 1.5–2 minutes per side, until opaque and just cooked through (internal temp ~120–130°F). Remove to a plate and keep warm. Drippings may be deglazed with a squeeze of lime if desired.

Roast or Boil Tomatillos & Jalapeño

Place the rinsed tomatillos and jalapeño on a hot dry skillet or under a broiler and roast, turning occasionally, until softened and charred in spots (about 6–8 minutes). Alternatively, simmer them in lightly salted boiling water 4–5 minutes until softened. Let cool slightly.

Blend Salsa

In a blender or food processor combine the roasted tomatillos, roasted jalapeño (remove seeds if you want less heat), 1/4 cup chopped white onion, 2 tbs cilantro, 1 tbs lime juice and 1/2 tsp kosher salt. Pulse until a chunky salsa forms. Add up to 1 tsp water to reach desired consistency. Taste and adjust salt or lime as needed. Chill or set aside at room temperature while you finish tacos.

Make Slaw

In a medium bowl whisk together 2 tbs mayonnaise, 1 tbs fresh lime juice, 1 tsp apple cider vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Add 3 cups thinly sliced green cabbage and 1 cup thinly sliced red cabbage. Toss until evenly coated. Let sit 5–10 minutes to soften slightly and meld flavors, then taste and adjust seasoning.

Warm the corn tortillas: heat a dry skillet or comal over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and lightly charred in spots. Keep warm wrapped in a clean towel.

Assemble tacos: place 1–2 heaping tablespoons of slaw on each tortilla, top with 3–4 cooked shrimp (depending on size), spoon 1–2 tablespoons of tomatillo salsa over the shrimp, and sprinkle with crumbled cotija (about 1–2 tbs per taco). Garnish with cilantro leaves and serve with lime wedges for squeezing.

Serve immediately while shrimp and tortillas are warm. Leftover components (slaw, salsa, cooked shrimp) can be stored separately in the refrigerator for up to 2 days; reheat shrimp gently to avoid toughening.