Shrimp Tacos

Shrimp Tacos

from wellplated.com
Dinner
158 kcal / serving

The BEST shrimp tacos recipe with a creamy cilantro lime taco sauce and crunchy slaw. Juicy, spicy, and so quick and easy! Cook on the stove or grill.

Ingredients

  • 1 poundlarge or jumbo shrimp (peeled, deveined, and tails removed (fresh or frozen and thawed))
  • 1 tablespoonextra-virgin olive oil (divided)
  • 1 teaspoonchili powder
  • 1 teaspoonground chipotle chili pepper
  • 1 teaspoonground cumin
  • ½ teaspoonkosher salt
  • 6corn or flour tortillas
  • garnishes: avocados (cilantro, sour cream (or greek yogurt), lime wedges, mango salsa)
  • 1 cupnonfat plain greek yogurt
  • 2 tablespoonsextra-virgin olive oil
  • 1 clovegarlic (peeled)
  • ½ smalljalapeno (seeds and membranes removed)
  • ¼ cuptightly packed fresh cilantro leaves
  • ¼ teaspoonkosher salt
  • zest and juice of 1 large or 2 very small limes (about 2 teaspoons zest and 3 tablespoons juice)
  • 2 cupsshredded cabbage ( or slaw mix)

Directions

  1. 1

    Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.

  2. 2

    Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.

  3. 3

    Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.

  4. 4

    Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degrees F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.