Description
These shrimp tacos feature succulent shrimp seasoned with chili and cumin, cooked to perfection in a skillet, and topped with a creamy cilantro lime sauce and crunchy cabbage slaw. Perfect for a quick, flavorful dinner that’s both fresh and satisfying.
Ingredients
Scale
Shrimp
- 1 pound large or jumbo shrimp (peeled, deveined, and 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
- 6 to 8 corn or flour tortillas
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 very small limes (about 2 teaspoons zest and 3 tablespoons juice)
- 2 cups shredded cabbage or slaw mix
- Garnishes: avocados, cilantro, sour cream or Greek yogurt, lime wedges, mango salsa
Instructions
- Season the Shrimp: Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with ½ tablespoon olive oil and sprinkle with chili powder, chipotle chili, cumin, and salt. Toss to coat evenly and let rest while preparing the sauce and slaw.
- Prepare the Sauce and Slaw: In a food processor, combine Greek yogurt, 2 tablespoons olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Blend until smooth. Taste and adjust seasoning as needed. Place cabbage in a bowl and toss with about ½ cup of the sauce. Add more sauce for creamier slaw if desired. Reserve the remaining sauce for serving.
- Cook the Shrimp: Heat the remaining ½ tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shrimp and sauté until cooked through and no longer translucent in the center, about 4 minutes. Avoid overcooking. Transfer shrimp immediately to a plate.
- Warm Tortillas and Assemble: Warm tortillas in the microwave covered with a damp towel or in a 250 degrees F oven. Fill each tortilla with shrimp, top generously with the slaw and additional sauce, add a squeeze of lime juice, and desired garnishes like avocado or mango salsa. Serve immediately.
Notes
- This recipe serves 6 to 8 tacos depending on taco size and portion.
- Use either corn or flour tortillas based on preference.
- Adjust the amount of jalapeno and chili powders to control heat level.
- If you don’t have a food processor, blend sauce ingredients in a blender or whisk vigorously by hand.
- For a creamier slaw, add more of the cilantro lime sauce.
- Be careful not to overcook shrimp to keep them tender and juicy.
- Garnishes like avocado and mango salsa add great texture and flavor contrast.
Nutrition
- Serving Size: 1 taco
- Calories: 158 kcal
- Sugar: 3 g
- Sodium: 400 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
