Tajín Shrimp Tacos

Name: Tajín Shrimp Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 three tacos each
Ingredients: 1 avocado; 1/4 cup sour cream; 1/4 cup mayonnaise; 1 clove garlic; 1/4 cup cilantro; 2 Tbsp lime juice; 1/4 tsp salt; 12 oz. Shrimp; 1/2 Tbsp tajin seasoning; 1 Tbsp neutral cooking oil; 1/2 head red cabbage; 12 corn tortillas; 1 jalapeño

User Reviews

4.9

22 reviews

Excellent

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 three tacos each
Calories
42035 kcal
Course
Main Course, Dinner
Cuisine
American

Tajín Shrimp Tacos

Nancy Wheeler

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These bright and zesty tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing.

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Ingredients

Servings

Avocado Dressing

1 avocado $0.89
1/4 cup sour cream $0.12
1/4 cup mayonnaise $0.40
1 clove garlic $0.08
1/4 cup cilantro $0.20, chopped
2 Tbsp lime juice $0.50
1/4 tsp salt $0.02

Tajín Shrimp

12 oz. Shrimp $4.99, raw, medium size 41-60
1/2 Tbsp tajin seasoning $0.15, Clásico
1 Tbsp neutral cooking oil $0.04, generic cooking oil

Other Ingredients

1/2 head red cabbage $0.93, about 4 cups shredded
12 corn tortillas $1.20, small
1 jalapeño $0.10, optional

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Instructions

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Make the avocado dressing first. Add the avocado, sour cream, mayonnaise, garlic, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth. Set the dressing aside.
Finely shred the cabbage, so the slaw is ready to be mixed just before serving. Thinly slice the jalapeño (if using).
Toast the corn tortillas. You can do this over the open flame of a gas stove, or in a very hot dry skillet. When the skillet is very hot, the tortillas only need to touch the skillet for about 10 seconds on each side to give it that toasty corn flavor. This also helps strengthen the tortillas a bit.
If you shrimp are frozen, place them in a colander and run cool water over top until thawed. Remove the peel and tail, if attached. Allow the shrimp to drain well, then place them in a bowl and add the Tajín. Stir to coat the shrimp in Tajín.
Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the seasoned shrimp and sauté until the shrimp are opaque (this should only take about three minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and then allow the liquid to simmer until thickened. Turn off the heat and then toss the shrimp in the thickened sauce.
Just before serving, combine the shredded cabbage with about ½ cup of the avocado dressing and stir until the cabbage is evenly coated. The rest of the avocado dressing will be drizzled over the tacos.
To build the shrimp tacos, add a handful of slaw to the bottom of each tortilla then top with a few shrimp and a couple slices of jalapeño. Drizzle a little of the remaining avocado dressing over top, then enjoy!