Description
These Shrimp Tacos are a quick and flavorful meal featuring juicy, spiced shrimp, a creamy cilantro lime sauce, and a crunchy cabbage slaw, all wrapped in warm tortillas. Perfect for an easy dinner bursting with fresh, vibrant flavors.
Ingredients
Scale
Shrimp
- 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)
- Cilantro (optional)
- Sour cream or Greek yogurt (optional)
- Lime wedges
- Mango salsa (optional)
Cilantro Lime Taco 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 1/2 tablespoon olive oil and sprinkle with chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let it rest while you make the sauce and slaw.
- Make the sauce and slaw: In a food processor, combine Greek yogurt, 2 tablespoons olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Process until smooth. Taste and adjust seasonings. Place the shredded cabbage in a bowl and toss with about 1/2 cup of the sauce. Add more sauce if you want a creamier slaw. Reserve the remaining sauce for serving.
- Cook the shrimp: Heat the remaining 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and sauté until cooked through and no longer translucent in the center, about 4 minutes. Avoid overcooking. Remove shrimp immediately to a plate.
- Warm tortillas and assemble tacos: Optionally warm the tortillas in the microwave covered with a damp towel or in a 250 degrees F oven while shrimp cook. To serve, fill tortillas with shrimp, top with creamy slaw, extra sauce, a squeeze of lime juice, and any additional garnishes like avocado or mango salsa. Serve immediately.
Notes
- Use either corn or flour tortillas based on preference.
- Adjust the amount of jalapeno and chili powders to control spiciness.
- Do not overcook the shrimp to keep them tender and juicy.
- Use Greek yogurt as a healthier alternative to sour cream for the sauce.
- Warm tortillas just before serving to make them pliable and flavorful.
- Optional garnishes like avocado, cilantro, and mango salsa enhance freshness and flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 158 kcal
- Sugar: 3 g
- Sodium: 450 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
