Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 4
This is one of my favourites Mexican recipes. Made with marinated, sauteed shrimp, a simple cabbage slaw, and topped with a delicious creamy cilantro shrimp taco sauce that is abso-freaking-lutely delicious! Perfect to pair alongside refried beans and Mexican rice.
Ingredients
1 ½ pounds shrimp (uncooked, peeled, deveined, tails removed)
1 tbsp oil (canola or olive oil)
Juice from 1 lime
1 tsp chilli powder
1 tsp ground cumin
1/2 tsp paprika
1 clove garlic, minced
¼ tsp cayenne, optional, for heat
Sauce:
3/4 c. plain Greek yoghurt
1/4 c. olive oil
1/2 tbsp white vinegar
1 clove garlic, minced
½ jalapeño pepper (remove ribs and seeds for mild heat)
¼ c. cilantro leaves, loosely packed
1/4 tsp onion powder
1/2 tsp coarse salt
Topping:
2 c. finely shredded cabbage or use bagged broccoli slaw or coleslaw mix
10-12 small corn tortillas
Additional topping suggestions: avocados, pico de gallo, cotija cheese, chopped cilantro.
How to make Shrimp Tacos
Step 1: With paper towels, pat the shrimp dry, then add them to a ziplock bag along with oil, lime juice, and spices. Toss to coat and let it rest for at least 10 minutes. Alternately, you can place it in the fridge for a couple of hours until ready to use.
Step 2: In a large skillet, heat the oil over medium-high heat. Add the shrimp to the pan once the oil is hot and saute for about 2 to 3 minutes per side until pink and thoroughly cooked.
Step 3: To make the Shrimp Taco Sauce, place the sauce ingredients in a food processor or small blender. Blend until smooth and creamy, then add around half a cup of the sauce to the slaw and stir.
Step 4: To assemble, with a couple of shrimp, fill the tortillas with spoonfuls of slaw. Then, top with fresh avocado, if desired extra sauce, and your favourite additional toppings.
Notes:
Make the shrimp taco sauce three days in advance, simply store it in the fridge.
You can separately freeze the sauce and the uncooked shrimp in a safe container for 2 to 3 months. When ready to use, thaw in the fridge overnight. Ensure not to thaw the frozen shrimp and freeze again.
Nutrition Facts:
Calories: 492kcal | Carbohydrates: 32g | Protein: 43g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 431mg | Sodium: 1665mg | Potassium: 329mg | Fiber: 4g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 8mg | Calcium: 345mg | Iron: 5mg
Ingredients
- 1 ½ pounds shrimp (uncooked, peeled, deveined, tails removed)
- 1 tbsp oil (canola or olive oil)
- Juice from 1 lime
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1 clove garlic, minced
- ¼ tsp cayenne, optional, for heat
- Sauce:
- 3/4 c. plain Greek yoghurt
- 1/4 c. olive oil
- 1/2 tbsp white vinegar
- 1 clove garlic, minced
- ½ jalapeño pepper (remove ribs and seeds for mild heat)
- ¼ c. cilantro leaves, loosely packed
- 1/4 tsp onion powder
- 1/2 tsp coarse salt
- Topping:
- 2 c. finely shredded cabbage or use bagged broccoli slaw or coleslaw mix
- 10-12 small corn tortillas
- Additional topping suggestions: avocados, pico de gallo, cotija cheese, chopped cilantro.
Instructions
Step 1: With paper towels, pat the shrimp dry, then add them to a ziplock bag along with oil, lime juice, and spices. Toss to coat and let it rest for at least 10 minutes. Alternately, you can place it in the fridge for a couple of hours until ready to use.
Step 2: In a large skillet, heat the oil over medium-high heat. Add the shrimp to the pan once the oil is hot and saute for about 2 to 3 minutes per side until pink and thoroughly cooked.
Step 3: To make the Shrimp Taco Sauce, place the sauce ingredients in a food processor or small blender. Blend until smooth and creamy, then add around half a cup of the sauce to the slaw and stir.
Step 4: To assemble, with a couple of shrimp, fill the tortillas with spoonfuls of slaw. Then, top with fresh avocado, if desired extra sauce, and your favourite additional toppings.
Notes
Make the shrimp taco sauce three days in advance, simply store it in the fridge. You can separately freeze the sauce and the uncooked shrimp in a safe container for 2 to 3 months. When ready to use, thaw in the fridge overnight. Ensure not to thaw the frozen shrimp and freeze again.
