shrimp tacos
These shrimp tacos are a perfect blend of spices and fresh ingredients, making for a vibrant meal that is both flavorful and satisfying. Paired with a refreshing slaw and zesty sauce, they're perfect for a casual dinner or gathering.
Equipment
- 1 large skillet
- 2 mixing bowls
- 1 whisk
- 1 tongs
- 1 cutting board
- 1 grater optional
- 1 tortilla warmer or a clean kitchen towel
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- to taste salt and pepper
- 8 small corn or flour tortillas
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, grated
- ¼ cup cilantro, chopped
- 1 lime, juiced
- ½ cup sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon hot sauce optional
Instructions
- In a mixing bowl, combine the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the shrimp and toss until they are well coated in the spice mixture.
- Heat a large skillet over medium-high heat. Once hot, add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat.
- In a separate bowl, mix the sliced red cabbage, grated carrots, cilantro, lime juice, and a pinch of salt. Toss well to combine and set aside.
- In another small bowl, whisk together the sour cream, mayonnaise, and hot sauce (if using) until smooth. Set aside.
- Warm the tortillas in a tortilla warmer or wrap them in a clean kitchen towel and microwave for about 30 seconds.
- To assemble the tacos, place a few shrimp on each tortilla, top with the cabbage and carrot slaw, and drizzle with the sauce.
- Serve immediately and enjoy!
Notes
Feel free to add avocado slices or mango for an extra layer of flavor.
These tacos are versatile; you can use other proteins such as chicken or tofu.
Leftover shrimp can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.