Shrimp Tacos
User Reviews
5
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Prep Time
25 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
381 kcal
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Course
Main Course, Dinner
Shrimp Tacos
Description
The recipe combines shelled, deveined medium shrimp seasoned with taco seasoning, garlic powder, and lime juice before sautéing them in olive oil until just cooked and pink. The shrimp’s quick cooking ensures they stay tender without becoming rubbery.
The accompanying cilantro slaw mixes green and purple cabbage with mayonnaise, fresh cilantro, a touch of lime juice, and cumin. The slaw’s creamy and tangy notes contrast the shrimp’s spiced savory flavor, while the cabbage provides a crunchy texture.
Warm corn tortillas (or flour ones) are filled with the shrimp and slaw to create handheld tacos. These seafood tacos work well as a casual lunch or dinner and can be adjusted with extra heat by adding jalapeños or hot sauce to the slaw. Leftovers should be stored separately to preserve freshness.
Ingredients
- 1 pound Shrimp shelled & deveined, tails removed, medium
- 1 ounce taco seasoning 1 packet, or 2 tablespoons homemade
- 1 tablespoon lime juice about ½ lime, fresh
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 8 small corn tortillas or flour tortillas, 6-inch
Cilantro Slaw
- 1 cup green cabbage thinly sliced
- ¼ cup purple cabbage thinly sliced
- ¼ cup mayonnaise
- 2 tablespoons cilantro chopped, fresh
- 1 tablespoon lime juice optional, fresh
- ½ teaspoon cumin
Instructions
- For the slaw, in a medium bowl mix green and purple cabbage, mayonnaise, lime juice, cilantro, and cumin. Season with salt to taste and refrigerate.
- In a separate bowl, combine shrimp with taco seasoning, lime juice, and garlic powder.
- In a pan over medium-high heat, heat the olive oil. Add the seasoned shrimp in a single layer. Using tongs, cook shrimp for 1-2 minutes on each side until they're pink and cooked through.
- Warm the corn tortillas over an open flame or follow package instructions.
- Fill each warm tortilla with slaw and cooked shrimp, adding any other desired toppings.
Notes
- Cook shrimp only until they turn pink and remove promptly to prevent overcooking.
- Add jalapeños or hot sauce to the slaw for extra spiciness if desired.
- The cilantro slaw can be prepared up to 24 hours in advance to develop flavors; store refrigerated.
- Keep leftover shrimp, tortillas, and toppings stored separately in airtight containers; consume within 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381 | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 188mg | 63% |
| Sodium | 354mg | 15% |
| Potassium | 465mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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