Description
These shrimp tacos feature juicy, seasoned shrimp sautéed to perfection and topped with a creamy cilantro lime sauce and crunchy cabbage slaw, making for a quick, flavorful, and satisfying dinner.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large or jumbo shrimp (peeled, deveined, tails removed, fresh or thawed)
- 1 tablespoon extra-virgin olive oil (divided)
- 1 teaspoon chili powder
- 1 teaspoon ground chipotle chili pepper
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
Tortillas and Garnishes
- 6 to 8 corn or flour tortillas
- Avocados
- Cilantro
- Sour cream or Greek yogurt
- Lime wedges
- Mango salsa
Cilantro Lime Sauce and Slaw
- 1 cup nonfat plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic (peeled)
- ½ small jalapeno (seeds and membranes removed)
- ¼ cup tightly packed fresh cilantro leaves
- ¼ teaspoon kosher salt
- Zest and juice of 1 large or 2 small limes (about 2 teaspoons zest and 3 tablespoons juice)
- 2 cups shredded cabbage or slaw mix
Instructions
- Season the Shrimp: Rinse and pat the shrimp dry, then place in a large bowl. Drizzle with ½ tablespoon olive oil and sprinkle with chili powder, chipotle chili, cumin, and kosher salt. Toss well to coat and let rest while preparing the sauce and slaw.
- Prepare Sauce and Slaw: In a food processor, blend Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice until smooth. Taste and adjust seasonings. Place shredded cabbage in a bowl and toss with about ½ cup of the sauce. Add more sauce if a creamier slaw is preferred. Reserve remaining sauce for serving.
- Cook the Shrimp: Heat remaining ½ tablespoon olive oil in a large nonstick skillet over medium-high heat. Add seasoned shrimp and sauté until cooked through and opaque, about 4 minutes. Avoid overcooking. Immediately transfer shrimp to a plate.
- Warm Tortillas and Assemble: Optionally warm tortillas in the microwave covered with a damp towel or in a 250 degrees F oven. Fill tortillas with shrimp, top with slaw, drizzle with additional sauce, add a squeeze of lime juice, and garnish with avocados, cilantro, sour cream, or mango salsa as desired. Serve immediately.
Notes
- This recipe makes 6 to 8 tacos depending on tortilla size and amount of filling.
- Use fresh or thawed frozen shrimp for best results.
- Adjust spiciness by adding more or less jalapeno and chili powders.
- For a creamier slaw, add more sauce as desired.
- Warm tortillas to enhance texture and flavor.
- Serve with lime wedges to brighten flavors.
- Substitute Greek yogurt with sour cream if preferred.
- The tacos can be customized with additional toppings like mango salsa or avocado slices.
Nutrition
- Serving Size: 1 taco
- Calories: 158 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 1 mg
