Mexican · Main · Easy
Shrimp Tacos
Plump spiced shrimp with crunchy slaw and creamy chipotle sauce in warm tortillas. Bright, fast, and fresh.
The whole recipe in 60 seconds
Shrimp Tacos, in 5 ideas
- Do not overcook the shrimp. They go from perfect to rubbery in under a minute.
- High heat and a single layer give you a sear instead of a steam.
- The slaw needs 10 minutes to soften slightly. Make it first.
- Taste the chipotle crema before assembling. Adjust lime and salt to your liking.
- Flour tortillas are softer, corn tortillas are more traditional. Both work.
What you need
Ingredients
- 1 1/2 lbs large shrimp, peeled and deveined
- 2 tsp chili powder
- 1 tsp each cumin, smoked paprika, and salt
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 2 cups shredded cabbage
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice
- 1/2 cup sour cream or Mexican crema
- 1 chipotle pepper in adobo, minced
- 8 small flour or corn tortillas
- Extra cilantro and lime wedges, for serving
How to make it
Directions
- Toss the shrimp with chili powder, cumin, paprika, garlic powder, and salt.
- Mix the cabbage, half the cilantro, and lime juice with a pinch of salt for the slaw.
- Stir the sour cream with the minced chipotle and a squeeze of lime for the sauce.
- Heat the olive oil in a large skillet over high heat. Sear the shrimp 2 minutes per side until pink and just cooked through.
- Warm the tortillas in a dry skillet or over a flame.
- Build tacos with slaw, shrimp, chipotle crema, and remaining cilantro.
Buy frozen shrimp. It is usually fresher than the thawed stuff at the counter and much cheaper.