Shrimp Tacos

Name: Shrimp Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 ½ lbs shrimp; 1 tablespoon oil; juice from 1 lime; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1 clove garlic; ¼ teaspoon cayenne; 3/4 cup plain greek yogurt; 1/4 cup olive oil; 1/2 tablespoon white vinegar; 1 clove garlic; ½ Jalapeno pepper; ¼ cup cilantro leaves; 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, chopped cilantro

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5.0

231 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Calories
492 kcal
Course
Main Course
Cuisine
American

Shrimp Tacos

Camden Walton

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Healthy and easy Shrimp Tacos made with marinated, sautéed shrimp, a simple cabbage slaw, and topped with a delicious creamy cilantro shrimp taco sauce.

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Ingredients

Servings

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

For the Sauce:

3/4 cup plain greek yogurt
1/4 cup olive oil
1/2 tablespoon white vinegar
1 clove garlic , minced
½ Jalapeno pepper (remove ribs and seeds for mild heat)
¼ cup cilantro leaves , loosely packed
1/4 teaspoon onion powder
1/2 teaspoon coarse salt

For Topping:

2 cups 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.

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Instructions

For the Shrimp: Pat the shrimp dry with paper towels. Add to a ziplock bag with olive oil, lime juice and spices. Toss to coat. Rest for 10 minutes while preparing the shrimp taco sauce, or refrigerate for several hours until ready to use.
Heat a drizzle of oil in a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 2-3 minutes on each side, until pink and cooked through.
For the Shrimp Taco Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy. Add about 1/2 a cup of the sauce to the slaw and stir well to coat.
Assemble: Fill tortillas with a few shrimp and a spoonful of slaw. Top with fresh avocado, extra sauce (if desired) and any additional toppings.

Equipments used:

Notes

Make ahead Instructions: The shrimp taco sauce can be made up to 3 days ahead of time, stored in the refrigerator. Shrimp taco marinade can also be made a few days ahead and stored in the refrigerator.
Freezing Instructions: Freeze the sauce and uncooked shrimp (with marinade), separately, in a freezer safe container for 2-3 months. Thaw in the refrigerator overnight. (Do not thaw the frozen shrimp and then refreeze).

Nutrition Information

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Calories 492kcal (25%) Carbohydrates 32g (11%) Protein 43g (86%) Fat 22g (34%) Saturated Fat 3g (15%) Cholesterol 431mg (144%) Sodium 1665mg (69%) Potassium 329mg (9%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 391IU (8%) Vitamin C 8mg (9%) Calcium 345mg (35%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 492 kcal

% Daily Value*

Calories	492kcal	25%
Carbohydrates	32g	11%
Protein	43g	86%
Fat	22g	34%
Saturated Fat	3g	15%
Cholesterol	431mg	144%
Sodium	1665mg	69%
Potassium	329mg	7%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	391IU	8%
Vitamin C	8mg	9%
Calcium	345mg	35%
Iron	5mg	28%