Shrimp Tacos
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
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
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Quick, easy, and flavorful, these Shrimp Tacos are the perfect dinner! Paired with a zesty garlic lime sauce and creamy slaw, these tacos will disappear quickly off the table!
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Ingredients
For the Garlic Lime Sauce:
- 1¼ cups plain greek yogurt 2 5-ounce containers/300g
- 2 limes 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 large shrimp peeled and deveined (fresh or frozen, thawed) (450g)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon chipotle chili powder
- 2 cups shredded cabbage 100g
- 12 corn or flour tortillas
To Garnish:
- Sliced avocado
- sliced red onion
- chopped cilantro
- crumbled cotija cheese
- 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
- For the best flavor, use fresh limes and not bottled lime juice. You will not get the same bright, fresh flavor from a bottle.
- If using frozen shrimp, you must fully thaw the shrimp. Pat them dry with a paper towel before using them, so the seasoning sticks better.
- You can shred cabbage finely with a knife, but you can use a mandolin for quick, uniform pieces.
- Careful not to overcook shrimp as they become rubbery. The internal temperature of fully cooked shrimp is 120°F or when they’ve turned opaque.
- If you cannot find cotija cheese, any crumbly or shredded cheese would work in its place.
- A squeeze bottle is perfect for serving the garlic lime sauce if you have one.
Nutrition Information
Show Details
Calories
613kcal
(31%)
Carbohydrates
63g
(21%)
Protein
40g
(80%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
191mg
(64%)
Sodium
1365mg
(57%)
Potassium
944mg
(27%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Vitamin A
568IU
(11%)
Vitamin C
37mg
(41%)
Calcium
361mg
(36%)
Iron
5mg
(28%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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