Shrimp Tacos
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
492 kcal
-
Course
Main Course
-
Cuisine
American
Shrimp Tacos
Description
This recipe features shrimp marinated briefly with olive oil, lime juice, and a blend of chili powder, cumin, paprika, garlic, and optional cayenne for heat. The shrimp are then pan-seared until pink and cooked through. The sauce blends Greek yogurt, olive oil, white vinegar, garlic, jalapeño, cilantro, onion powder, and salt into a smooth, creamy dressing.
The cabbage slaw is tossed with part of the sauce to add moisture and flavor. Corn tortillas are warmed, then filled with shrimp, slaw, and extras like avocado, pico de gallo, cotija cheese, and cilantro for garnish. This combination offers balance from spicy, creamy, and fresh ingredients with varied textures.
These tacos work well for casual meals and can be customized with toppings. Both the sauce and shrimp marinade can be made ahead for convenience. Leftovers can be frozen separately and thawed before assembling.
Ingredients
- 1 ½ lbs Shrimp uncooked, peeled, deveined, tails removed
- 1 tablespoon neutral cooking oil canola or olive oil, generic cooking oil
- lime juice from 1
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon paprika
- 1 clove garlic , minced
- ¼ teaspoon cayenne pepper optional, for heat
For the Sauce:
- 3/4 cup yogurt plain, Greek
- 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 loosely packed, leaves
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt coarse
For Topping:
- 2 cups cabbage or use bagged broccoli slaw or coleslaw mix, finely shredded
- 10-12 small corn tortillas
- avocado chopped; additional topping suggestions
- Pico de Gallo
- cotija cheese
- cilantro
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.
Notes
- The shrimp taco sauce can be prepared up to 3 days ahead and refrigerated.
- The shrimp marinade can also be made in advance and stored in the refrigerator for several days.
- For freezing, store the uncooked shrimp with marinade and sauce separately in freezer-safe containers for 2-3 months.
- Thaw frozen shrimp and sauce overnight in the refrigerator; do not refreeze once thawed.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
