Spicy Shrimp Tacos with Creamy Cilantro Jalapeno Sauce
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
406 kcal
-
Course
Main Course
-
Cuisine
Mexican
Spicy Shrimp Tacos with Creamy Cilantro Jalapeno Sauce
Description
The recipe for Spicy Shrimp Tacos includes a creamy slaw made by blending sour cream, mayonnaise, cilantro, jalapeño, garlic, onion, lime juice, and salt. Half of this sauce is tossed with shredded cabbage to form the slaw, while the rest is reserved for serving. The shrimp are coated with olive oil, baking soda, and spices including ancho chili powder, chipotle powder, cumin, garlic powder, and salt, then allowed to marinate briefly.
To prepare, tortillas are toasted with slight charring for texture, and shrimp are cooked on a hot skillet in batches until just done, preserving juiciness with quick cooking. The assembled tacos feature the spicy shrimp atop the creamy slaw, garnished with crumbled cotija cheese, fresh cilantro leaves, jalapeño slices, and lime wedges to add brightness and a cooling contrast to the heat.
The recipe notes suggest about 4-5 shrimp per taco and accommodate either flour or corn tortillas. Leftover tacos can be refrigerated and enjoyed within three days, maintaining the flavors.
Ingredients
For the slaw and sauce
- 2 1/2 cups cabbage shredded
- 1/2 packed cup cilantro plus more for garnish, fresh leaves and thin stems
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup onion roughly chopped
- 3 cloves garlic
- 2 ounces lime juice
- 1 teaspoon kosher salt Diamond Crystal brand
- 1 large jalapeño stem and seeds removed, plus more for garnish
For the shrimp tacos
- 8-10 medium tortillas corn or flour
- 1/4 cup olive oil divided
- 1 pound Shrimp U40 count) peeled, deveined, and tails removed, medium
- 1 teaspoon cumin ground
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt Diamond Crystal brand
- 1/4 teaspoon baking soda
- 1 teaspoon ancho chili powder or regular chili powder
- 1/2 teaspoon chipotle chili powder
- 2 ounces tequila
- 2 ounces cotija cheese crumbled, for garnish
- 1 large lime cut into wedges for garnish
Instructions
For the slaw and sauce
- Place the mayonnaise, sour cream, cilantro, jalapeno, garlic, onion, lime juice, and salt into a blender or food processor and pulse until combined. Taste test and adjust salt and pepper if needed.
- Place half of the sauce into a large bowl and mix with the shredded cabbage. Save the remaining sauce for serving with the tacos.
For the shrimp tacos
- In a large bowl, combine the shrimp with 2 tablespoons of olive oil, baking soda, ancho and chipotle chili powder, cumin, kosher salt, and granulated garlic and mix well. Let the shrimp sit for 10-15 minutes before sauteing.
- While the shrimp are brining, heat a skillet or griddle to medium heat and toast the tortillas until slightly charred. Set them aside.
- Heat a cast iron or heavy skillet to medium-high heat. Add the remaining olive oil and once shimmering, add the shrimp and cook for approximately 60-90 seconds per side or until cooked through. Work in batches if required to not overcrowd the pan, then remove the shrimp to a plate and set aside.
- Add the tequila to the pan and with a wooden spoon scrape the bottom of the pan to remove all of the browned bits. Remove the pan from the heat and return the shrimp to the pan and mix to coat.
- Place the tortillas on a large serving plate and add a scoop of the slaw onto each. Divide the shrimp into each taco then top with a drizzle of the remaining sauce. Serve with fresh cilantro, limes, and cotija cheese. Enjoy!
Notes
- Use 4-5 shrimp per taco for balanced filling proportions.
- Flour or corn tortillas can be used according to preference.
- Leftover tacos can be stored in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 32.2g | 11% |
| Protein | 10.3g | 21% |
| Fat | 15g | 23% |
| Saturated Fat | 4.8g | 24% |
| Cholesterol | 65mg | 22% |
| Sodium | 928mg | 39% |
| Potassium | 333mg | 7% |
| Fiber | 4.8g | 19% |
| Sugar | 3.7g | 7% |
| Calcium | 124mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
