Description
These vibrant Shrimp Tacos are packed with juicy, spice-rubbed shrimp, crunchy slaw, and a zesty creamy sauce. Perfect for weeknight dinners or festive gatherings!
Ingredients
- Shrimp (large, peeled and deveined): 1 pound – The star of the dish, quick-cooking and protein-rich.
- Garlic powder: 1 teaspoon – Adds depth and savory notes to the marinade.
- Smoked paprika: 1 teaspoon – Brings a hint of smokiness that pairs beautifully with grilled shrimp.
- Cumin: ½ teaspoon – Earthy undertone for a taco-truck vibe.
- Chili powder: ½ teaspoon – Provides gentle heat and color.
- Salt: ½ teaspoon – Enhances overall flavor.
- Olive oil: 1 tablespoon – Helps coat the shrimp and prevents sticking during cooking.
- Lime juice: 2 tablespoons – Fresh acidity that brightens the shrimp and the slaw.
- Corn tortillas: 8 small – The classic taco base, soft and slightly toasted.
- Red cabbage (shredded): 2 cups – Adds vibrant color and satisfying crunch.
- Cilantro (chopped): ¼ cup – Herbaceous freshness that brings the tacos to life.
- Sour cream: ½ cup – Creamy base for the tangy sauce.
- Mayonnaise: ¼ cup – Adds richness and smooth texture to the sauce.
- Hot sauce: 1 teaspoon – Optional kick, adjustable to taste.
- Honey: 1 teaspoon – Balances heat and acidity in the sauce.
Instructions
- Preheat Your Equipment: Heat a large skillet or grill pan over medium-high heat.
- Combine Ingredients: In a bowl, toss shrimp with olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and 1 tablespoon lime juice. Marinate for 10 minutes.
- Prepare Your Cooking Vessel: Add a little oil to the hot skillet. Once it shimmers, it’s ready.
- Assemble the Dish: While shrimp marinates, mix cabbage, cilantro, and remaining lime juice. In another bowl, mix sour cream, mayo, hot sauce, and honey.
- Cook to Perfection: Cook shrimp 2–3 minutes per side until pink and firm.
- Finishing Touches: Warm tortillas on a skillet or gas flame until soft and slightly blistered.
- Serve and Enjoy: Layer slaw, shrimp, and sauce on tortillas. Garnish with cilantro and lime.
Notes
- Don’t over-marinate shrimp — 10 minutes is perfect.
- Double the sauce and slaw for next-day bowls or wraps.
- Toast tortillas fresh to keep them soft and flavorful.