Description
These shrimp tacos are a quick and easy dinner option featuring succulent, spicy shrimp topped with a creamy cilantro lime sauce and crunchy slaw. Perfectly seasoned and ready in just 30 minutes, they offer a juicy, flavorful, and delicious meal that’s sure to please.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large or jumbo shrimp (peeled, deveined, and tails removed, fresh or frozen and 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 (optional garnish)
- Cilantro (optional garnish)
- Sour cream or Greek yogurt (optional garnish)
- Lime wedges (optional garnish)
- Mango salsa (optional garnish)
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 very small limes (about 2 teaspoons zest and 3 tablespoons juice)
- 2 cups shredded cabbage or slaw mix
Instructions
- Prepare 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 kosher salt. Toss well to coat evenly. Let rest while preparing the sauce and slaw.
- Make the sauce and slaw: In a food processor fitted with a steel blade, combine Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Process until smooth, then taste and adjust seasoning if needed. Place shredded cabbage in a mixing bowl and toss with about ½ cup of the sauce. Add more sauce if you prefer a creamier slaw. 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 the shrimp and sauté for about 4 minutes, or until shrimp are cooked through and no longer translucent in the center. Avoid overcooking. Remove shrimp immediately to a plate.
- Warm the tortillas and assemble tacos: Optionally warm tortillas in the microwave covered with a damp towel or in a 250 degrees F oven while cooking shrimp. Fill each tortilla with shrimp, then top generously with the cabbage slaw, extra sauce, a squeeze of lime juice, and any desired additional garnishes such as avocado, cilantro, sour cream, or mango salsa.
- Serve immediately: Enjoy your fresh, flavorful shrimp tacos right away for the best taste and texture.
Notes
- Do not overcook shrimp; they should be just opaque and tender.
- Use either corn or flour tortillas depending on your preference.
- The creamy cilantro lime sauce can be adjusted with more or less jalapeno to control heat.
- Slaw can be made ahead but toss with sauce just before serving to keep it crisp.
- Optional garnishes like avocado and mango salsa add freshness and sweetness.
- For a spicier kick, keep some jalapeno seeds in the sauce or add hot sauce as desired.
Nutrition
- Serving Size: 1 taco (of 6)
- 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: 95 mg
