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
613 kcal
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Course
Main Course
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Cuisine
Mexican
Shrimp Tacos
Description
This recipe combines plump shrimp marinated in a blend of chili powder, garlic powder, cumin, salt, and chipotle chili powder, providing a smoky, mildly spicy flavor. The shrimp are cooked quickly over medium-high heat, preserving their tender texture. The garlic lime sauce blends Greek yogurt with fresh lime juice and zest, cilantro, and optional jalapeño for a creamy, tangy dressing that complements the spiced shrimp.
The shredded cabbage slaw is dressed with the garlic lime sauce, adding freshness and crunch to the tacos. Warmed tortillas serve as a soft base for assembling the shrimp, slaw, and additional garnishes such as sliced avocado, red onion, cotija cheese, cilantro, and lime wedges that bring brightness and varied textures.
For best flavor, fresh lime juice is recommended, and shrimp should be fully thawed and patted dry if using frozen. Avoid overcooking shrimp to prevent rubberiness, aiming for an opaque appearance and an internal temperature of 120°F. This dish can be served for casual dinners and is suitable for meal prepping, with the sauce storing up to five days in the refrigerator.
Ingredients
For the Garlic Lime Sauce:
- 1¼ cups yogurt 2 5-ounce containers/300g, plain, Greek
- 2 lime juice and zest
- ¼ cup cilantro
- ¼ to 1 jalapeño chopped (optional)
- ¾ teaspoon garlic powder
- ¼ teaspoon salt
For the Shrimp Tacos:
- 1 pound Shrimp peeled and deveined (fresh or frozen, thawed) (450g, large
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin ground
- ½ teaspoon salt
- ¼ teaspoon chipotle chili powder
- 2 cups cabbage 100g, shredded
- 12 corn tortilla or flour tortillas
To Garnish:
- avocado sliced
- red onion sliced
- cilantro chopped
- cotija cheese crumbled
- lime wedges
Instructions
For the Garlic Lime Sauce:
- In the container of a blender, combine the greek yogurt, lime juice and zest, cilantro, jalapeño, garlic powder, and salt. Blend on medium speed until smooth. If your crema is too thick to blend, add a tablespoon or two of water. Transfer to an airtight container and refrigerate until ready to serve or up to 5 days.
For the Shrimp Tacos:
- In a large bowl, combine the shrimp, 1 tablespoon olive oil, chili powder, garlic powder, cumin, salt, and chipotle powder. Toss until well coated and let the shrimp marinate for 15 minutes.
- In another large bowl, combine the shredded cabbage and 3 tablespoons of the Garlic Lime sauce, and toss until well coated. Chill the slaw until ready to serve.
- Warm the tortillas by either charring them over the flame of a gas burner or heating a skillet over high heat and cooking on both sides until blistered. Cover and keep warm.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, firm, and opaque, about 4 minutes, flipping occasionally while cooking. Remove from the heat. Serve immediately in corn tortillas topped with cabbage slaw, avocado, cilantro, cotija, and Garlic Lime Sauce with lime wedges.
Notes
- Use fresh lime juice for a brighter, more vibrant garlic lime sauce flavor.
- Fully thaw and pat dry frozen shrimp before marinating to ensure seasoning adheres well.
- Shred cabbage finely for uniform texture; a mandolin can speed up this process.
- Cook shrimp until opaque and just cooked, avoiding rubbery texture; internal temperature should reach 120°F.
- Substitute cotija cheese with other crumbly cheeses if unavailable.
- Garlic lime sauce can be stored in the refrigerator for up to 5 days, ideal for make-ahead use.
- Warming tortillas by charring or skillet adds desirable flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 63g | 21% |
| Protein | 40g | 80% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 191mg | 64% |
| Sodium | 1365mg | 57% |
| Potassium | 944mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 37mg | 41% |
| Calcium | 361mg | 36% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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