Description
Discover the vibrant flavors of shrimp tacos, featuring succulent shrimp, fresh slaw, and zesty toppings that bring the beach to your kitchen.
Ingredients
- 1 ½ lbs shrimp, uncooked, peeled, deveined with tails removed
- 1 tablespoon canola or olive oil
- Juice from 1 lime
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 clove garlic, minced
- ¼ teaspoon cayenne pepper (optional)
- ¾ cup plain Greek yogurt
- ¼ cup olive oil
- ½ tablespoon white vinegar
- 1 clove garlic, minced
- ½ jalapeño pepper, ribs and seeds removed
- ¼ cup loosely packed cilantro leaves
- ¼ teaspoon onion powder
- ½ teaspoon coarse salt
- 2 cups finely shredded cabbage (or use bagged slaw mix)
- 10-12 small corn tortillas
- Additional toppings: avocados, pico de gallo, cotija cheese, chopped cilantro
Instructions
- Start by patting the shrimp dry. Add them to a ziplock bag along with olive oil, lime juice, and spices. Toss well to ensure each shrimp is coated.
- Allow the shrimp to rest for about 10 minutes. For intense flavor, marinate for several hours in the fridge.
- Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes on each side until they turn pink and are cooked through.
- Blend the yogurt, olive oil, white vinegar, garlic, jalapeño, cilantro, onion powder, and coarse salt in a small blender or food processor until smooth and creamy for the shrimp taco sauce.
- Mix about ½ cup of the sauce into the shredded cabbage to create a delightful slaw.
- Assemble by filling a tortilla with a few shrimp and a spoonful of slaw. Add fresh avocado and extra sauce or toppings as desired.
Notes
Adjust the cayenne pepper according to your spice preference. Consider charring the tortillas for added flavor.
