The Chef

Restaurants

Meals

Drinks

Restaurants›Taco Libre North St. Augustine›Spicy Shrimp Tacos Recipe

Spicy Shrimp Tacos Recipe

Name: Taco Libre North St. Augustines Spicy Shrimp Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw shrimp (peeled, deveined, tails off, medium); 2 tbsp lime juice (fresh); 1 tbsp olive oil; 1 tsp chipotle in adobo (minced); 1 tsp smoked paprika; 0.5 tsp ground cumin; 2 cloves garlic (minced); 0.75 tsp salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes (optional, for extra heat); 2 cups green cabbage (thinly sliced); 1 cups red cabbage (thinly sliced); 0.25 cup cilantro (leaves, chopped); 2 tbsp lime juice (fresh); 2 tbsp mayonnaise; 1 tsp honey; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 cup sour cream or Greek yogurt; 1 tbsp lime juice (fresh); 0.5 tsp chipotle in adobo (minced); 0.125 tsp salt; 8 pieces corn or flour tortillas (6-inch); 1 whole avocado (sliced); 0.25 cup fresh cilantro leaves (for garnish); 2 pieces lime wedges; 1 tbsp cooking oil (vegetable or canola)

Inspired by Taco Libre North St. Augustine

Time35m

Serves4

Make Spicy Shrimp Tacos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp and Marinade

1 lb raw shrimp (peeled, deveined, tails off, medium)

2 tbsp lime juice (fresh)

1 tbsp olive oil

1 tsp chipotle in adobo (minced)

1 tsp Smoked paprika

1/2 tsp Ground cumin

2 cloves Garlic (minced)

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional, for extra heat)

Cabbage Slaw

2 cups green cabbage (thinly sliced)

1 cups red cabbage (thinly sliced)

1/4 cup cilantro (leaves, chopped)

2 tbsp lime juice (fresh)

2 tbsp Mayonnaise

1 tsp Honey

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Chipotle Crema

1/2 cup sour cream or Greek yogurt

1 tbsp lime juice (fresh)

1/2 tsp chipotle in adobo (minced)

1/8 tsp Celtic sea salt

Toppings and Assembly

8 pieces corn or flour tortillas (6-inch)

1 whole avocado (sliced)

1/4 cup fresh cilantro leaves (for garnish)

2 pieces Lime wedges

1 tbsp cooking oil (vegetable or canola)

Method

Shrimp and Marinade

Prepare marinade

In a medium bowl combine 2 tbsp fresh lime juice, 1 tbsp olive oil, 1 tsp minced chipotle in adobo, 1 tsp smoked paprika, 1/2 tsp ground cumin, 2 minced garlic cloves, 3/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes (if using). Whisk until evenly combined.

Marinate shrimp

Add 1 lb peeled and deveined shrimp to the bowl and toss to coat thoroughly. Let sit 10–15 minutes at room temperature (or up to 30 minutes in the refrigerator). Do not marinate much longer to avoid the lime 'cooking' the shrimp.

Cook shrimp

Heat 1 tbsp cooking oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer (work in two batches if needed). Cook 1.5–2 minutes per side until opaque and just cooked through (internal temp ~120–135°F / 49–57°C). Remove shrimp to a plate and keep warm. Deglaze pan with a squeeze of lime if desired and return shrimp to pan briefly to coat.

Cabbage Slaw

Make slaw dressing

In a bowl whisk together 2 tbsp fresh lime juice, 2 tbsp mayonnaise, 1 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper until smooth.

Assemble slaw

Toss 2 cups thinly sliced green cabbage and 1 cup thinly sliced red cabbage with the dressing until evenly coated. Stir in 1/4 cup chopped cilantro. Taste and adjust seasoning with more salt or lime if needed. Let sit 5–10 minutes to soften slightly.

Chipotle Crema

In a small bowl combine 1/2 cup sour cream (or Greek yogurt), 1 tbsp fresh lime juice, 1/2 tsp minced chipotle in adobo and 1/8 tsp salt. Stir until smooth and adjust spice with more chipotle if you want it hotter. Refrigerate until ready to use.

Tortillas and Assembly

Warm tortillas

Warm 8 tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly charred, or wrap in a damp towel and microwave 30–40 seconds. Keep wrapped to stay warm.

Assemble tacos

Lay a warm tortilla flat. Spread about 1 tbsp chipotle crema in the center, add 2–3 tablespoons of cabbage slaw, then 3–4 cooked shrimp (depending on size). Top with a couple avocado slices and a sprinkle of fresh cilantro leaves. Repeat for remaining tortillas.

Serve

Serve immediately with lime wedges on the side for squeezing. Offer extra crema and hot sauce if desired.