Description
These Shrimp Tacos bring together juicy marinated shrimp, crisp cabbage slaw, and a creamy, zesty sauce all wrapped in a warm tortilla. Quick, flavorful, and crowd-pleasing—perfect for weeknight dinners or festive gatherings.
Ingredients
- Shrimp: 1 pound large shrimp, peeled and deveined
- Olive Oil: 2 tablespoons
- Garlic Powder: 1 teaspoon
- Paprika: 1 teaspoon
- Cumin: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Corn Tortillas: 8 small
- Shredded Red Cabbage: 2 cups
- Lime Juice: 2 tablespoons
- Sour Cream: 1/2 cup
- Mayonnaise: 2 tablespoons
- Chili Powder: 1/2 teaspoon
- Fresh Cilantro: 1/4 cup chopped
Instructions
- Preheat Your Equipment: Heat a skillet or grill pan over medium-high heat until hot.
- Combine Ingredients: In a bowl, toss shrimp with olive oil, garlic powder, paprika, cumin, salt, and pepper. Let marinate for 15–30 minutes.
- Prepare Your Cooking Vessel: Lightly oil the skillet or grill pan to prevent sticking.
- Assemble the Dish: While shrimp marinates, mix sour cream, mayo, lime juice, and chili powder to create the taco sauce. Toss shredded cabbage with a squeeze of lime juice.
- Cook to Perfection: Add shrimp to the hot skillet and cook for 2–3 minutes per side until opaque and slightly golden.
- Finishing Touches: Char tortillas briefly on the skillet. Spread sauce on each tortilla, layer with cabbage slaw, then add shrimp. Sprinkle chopped cilantro over the top.
- Serve and Enjoy: Plate your tacos with extra lime wedges and a side of tortilla chips or rice.
Notes
- Use fresh lime juice for brighter flavor.
- Don’t over-marinate shrimp to avoid mushy texture.
- Warm tortillas to prevent them from tearing.
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg
Keywords: shrimp taco, easy shrimp tacos, Mexican tacos, seafood tacos, taco Tuesday