Shrimp Tacos
Quick sear, bright citrus, and you have got restaurant-quality tacos ready before you know it.
Main Dish · Prep 15 min · Cook 5 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- 2 cups Cabbage, finely shredded
- 1/2 cup Carrot, shredded
- 2 whole Radishes, thinly sliced
- 1/4 cup Cilantro, chopped
- 1/2 cup Sour cream
- 2 whole Limes
- 1 tablespoon Olive oil
- 8 small Tortillas, corn or flour
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Summer on a Plate
Shrimp tacos are my absolute favourite warm-weather meal. There's something about the combination of juicy, seasoned shrimp, crunchy slaw, and a creamy sauce all piled into a warm tortilla that just makes me happy. I've served these at dozens of gatherings and they disappear in minutes.
Seasoning the Shrimp
Pat your shrimp dry -- this step matters for getting a good sear. Toss them with olive oil, chilli powder, cumin, garlic powder, smoked paprika, salt, and a pinch of cayenne. Let them sit for 10-15 minutes to absorb all those flavours.
The Quick Slaw
While the shrimp marinate, toss together shredded red and green cabbage, julienned carrots, sliced radishes, and fresh coriander. Dress with lime juice, a splash of rice vinegar, and a drizzle of olive oil. This fresh, crunchy slaw is what makes these tacos special.
Cooking the Shrimp
Get a cast iron skillet ripping hot. Cook the shrimp in a single layer -- no overlapping -- for about 2 minutes per side. You want them pink, curled, and slightly charred on the edges. Don't touch them until it's time to flip.
The Crema
Mix together sour cream (or Mexican crema), lime juice, a minced chipotle pepper from a can of chipotles in adobo, and a pinch of salt. This smoky, tangy sauce ties everything together.
Assembly
Warm your corn tortillas directly over a gas flame or in a dry skillet. Load with slaw, top with shrimp, drizzle with chipotle crema, and finish with a squeeze of lime and sliced avocado.
Tina's Tips
- Dry your shrimp thoroughly before seasoning -- wet shrimp steam instead of searing
- Use a screaming hot cast iron skillet and don't move the shrimp until they're ready to flip
- Warm tortillas over an open flame for that slightly charred, pliable texture
- Make the slaw crunchy and acidic -- it needs to contrast the rich, smoky shrimp
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