Description
Delicious and easy shrimp tacos featuring jumbo shrimp seasoned with smoky chili spices, served with a creamy cilantro lime sauce and crunchy cabbage slaw. Perfect for a quick and satisfying dinner packed with fresh flavors and bright accents.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large or jumbo shrimp (peeled, deveined, and tails removed, fresh or 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 garnish)
- Sour cream or Greek yogurt (optional garnish)
- Lime wedges (for serving)
- 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 and let rest while preparing the sauce and slaw.
- Make the sauce and slaw: In a food processor fitted with a steel blade, combine Greek yogurt, 2 tablespoons olive oil, garlic, jalapeno, cilantro, salt, lime zest, and juice. Process until smooth and season to taste. Place shredded cabbage in a mixing bowl and toss with about 1/2 cup of the sauce, adding more if you prefer a creamier slaw. Reserve 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 shrimp and sauté until cooked through and no longer translucent, about 4 minutes. Avoid overcooking. Transfer shrimp immediately to a plate.
- Warm tortillas and assemble tacos: Optionally warm tortillas by stacking and covering with a damp towel in the microwave or in a 250 degrees F oven while cooking shrimp. To serve, fill tortillas with shrimp, top with slaw, extra sauce, a squeeze of lime juice, and desired garnishes like avocado or mango salsa. Serve immediately and enjoy.
Notes
- Use jumbo shrimp for a more substantial taco filling.
- Adjust the amount of jalapeno and chili powders for preferred spice level.
- Tortillas can be corn or flour based on your taste preference.
- The creamy cilantro lime sauce can be prepared ahead and stored in the refrigerator for up to 2 days.
- Adding mango salsa or avocado brings a fresh, sweet balance to the smoky spiced shrimp.
- Do not overcook shrimp to keep them juicy and tender.
Nutrition
- Serving Size: 1 taco
- Calories: 158 kcal
- Sugar: 3 g
- Sodium: 400 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: 100 mg
