Shrimp Taco Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp kosher salt, and 1 tsp black pepper. Add shrimp and toss to coat. Let marinate 10–15 minutes at room temperature (no more than 30 minutes).

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add a drizzle (about 1 tbs) of olive oil. Add shrimp in a single layer (work in two batches if needed). Cook 1.5–2 minutes per side until pink, opaque, and lightly charred. Remove from heat and stir in chopped cilantro and an additional squeeze of lime if desired. Keep warm.

Prepare slaw while shrimp marinates: In a large bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, and shredded carrot from 1 medium carrot. In a small bowl whisk together 1 tbs lime juice, 3 tbs mayonnaise, 2 tbs sour cream, 1 tsp honey, 0.5 tsp salt and 0.25 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss to coat. Taste and adjust salt or lime. Refrigerate until ready to assemble.

Warm tortillas: Heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side until pliable (or wrap in foil and heat in 350°F / 175°C oven for 8–10 minutes). Keep wrapped to stay warm.

Assemble tacos: Place 1–2 warmed tortillas on a plate. Add a heaping 2–3 tbs of slaw to each, then top with 3–4 cooked shrimp (about 3–4 shrimp per taco depending on size). Add sliced avocado (about 2–3 slices), sprinkle with 1–2 tbs crumbled queso fresco, and drizzle hot sauce if using. Serve with extra lime wedges for squeezing.

Serve one glass of your choice of soda (cola or citrus) or fruit juice (orange or pineapple) chilled alongside the tacos.