Description
Delicious shrimp tacos packed with vibrant flavors, featuring creamy sauce and crispy slaw.
Ingredients
- 1 ½ lbs shrimp, uncooked, peeled, deveined, tails removed
- 1 tablespoon oil (canola or olive oil)
- Juice from 1 lime
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 clove garlic, minced
- ¼ teaspoon cayenne (optional, for heat)
- 3/4 cup plain Greek yogurt
- 1/4 cup olive oil
- 1/2 tablespoon white vinegar
- 1 clove garlic, minced
- ½ jalapeño pepper, ribs and seeds removed
- ¼ cup cilantro leaves, loosely packed
- 1/4 teaspoon onion powder
- 1/2 teaspoon coarse salt
- 2 cups finely shredded cabbage
- 10-12 small corn tortillas
- Additional topping suggestions: avocados, pico de gallo, cotija cheese, and chopped cilantro
Instructions
- Pat the shrimp dry with paper towels. Add them to a ziplock bag with olive oil, lime juice, and spices, tossing to coat. Let them rest for about 10 minutes.
- Heat a drizzle of oil in your skillet over medium-high heat. Sauté the shrimp for 2-3 minutes on each side until they turn pink and are cooked through.
- Blend all the sauce ingredients (Greek yogurt, olive oil, vinegar, garlic, jalapeño, and cilantro) in a small blender until smooth and creamy.
- Add roughly half a cup of the sauce to the shredded cabbage and mix well.
- Assemble your tacos by filling each corn tortilla with shrimp and slaw, topping with avocado and any additional toppings you desire.
Notes
Taste the marinade and adjust lime and spice levels to your preferences. Warm tortillas before serving for best results.
