shrimp taco

These bright and zesty tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing. 

Tajín Shrimp Tacos

avocado (0.89)

sour cream (0.12)

mayonnaise (0.40)

garlic (0.08)

cilantro (0.20)

Tbsp lime juice (0.50)

salt (0.02)

raw medium shrimp (41-60 size) (4.99)

Tbsp Tajín Clásico Seasoning (0.15)

Tbsp cooking oil (0.04)

head red cabbage (about 4 cups shredded) (0.93)

corn tortillas (1.20)

jalapeño (optional) (0.10)

Make the avocado dressing first. Add the avocado, sour cream, mayonnaise, garlic, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth. Set the dressing aside.

Finely shred the cabbage, so the slaw is ready to be mixed just before serving. Thinly slice the jalapeño (if using).

Toast the corn tortillas. You can do this over the open flame of a gas stove, or in a very hot dry skillet. When the skillet is very hot, the tortillas only need to touch the skillet for about 10 seconds on each side to give it that toasty corn flavor. This also helps strengthen the tortillas a bit.

If you shrimp are frozen, place them in a colander and run cool water over top until thawed. Remove the peel and tail, if attached. Allow the shrimp to drain well, then place them in a bowl and add the Tajín. Stir to coat the shrimp in Tajín.

Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the seasoned shrimp and sauté until the shrimp are opaque (this should only take about three minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and then allow the liquid to simmer until thickened. Turn off the heat and then toss the shrimp in the thickened sauce.

Just before serving, combine the shredded cabbage with about ½ cup of the avocado dressing and stir until the cabbage is evenly coated. The rest of the avocado dressing will be drizzled over the tacos.

To build the shrimp tacos, add a handful of slaw to the bottom of each tortilla then top with a few shrimp and a couple slices of jalapeño. Drizzle a little of the remaining avocado dressing over top, then enjoy!

These easy grilled shrimp tacos with sweet and juicy peach salsa are the perfect way to bring summer to your dinner table!

Grilled Shrimp Tacos with Peach Salsa

red onion (thinly sliced)

limes

salt and pepper

peach

avocado

cilantro

chili powder (divided)

olive oil spray

shrimp

kosher salt (plus

cayenne pepper

corn tortillas

The avocado (Persea americana) is a tree that is native to South Central Mexico, classified as a member of the flowering plant family Lauraceae. Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed.

corn tortilla

red onion

If using wooden skewers, soak the skewers in water for at least 20 minutes and up to 1 hour to prevent them from burning. (You can skip the sticks and use an outdoor grill basket or an indoor grill pan).

For the onions: In a small bowl, combine the onion, juice from 1 1/2 limes, and a large pinch of salt. Toss to combine and let the mixture pickle while you prepare the other ingredients, stirring occasionally.

For the salsa: In another small bowl, combine the peach, avocado, cilantro, 1/4 teaspoon chili powder, and the juice from the remaining lime half. Sprinkle generously with salt and toss to combine. Make sure it&#39;s well-seasoned, then set aside.

Preheat the grill, a grill basket or a grill pan to medium-high heat and spray with oil.

Pat the shrimp dry and spray with oil. Season with remaining 1 teaspoon chili powder, 1/4 teaspoon kosher salt and cayenne pepper. Thread the shrimp onto doubled skewers (if using), leaving enough room to hold onto the end to flip them.

Add the shrimp to the prepared grill and grill for 2 to 3 minutes per side, until the shrimp are pink and firm. Transfer the shrimp to a plate to cool while you char the tortillas on the grill, about 1 minute per side until slightly charred.

To assemble, remove the shrimp from the skewers and divide equally among the tortillas. Top with a heaping spoonful of salsa, a few pickled onions, and serve, with lime wedges and extra pickled onions on the side.

A slaw designed for use in tacos. A limey sour cream dressing that does so well with Mexican flavours, bit of crunch from the cabbage with signature slaw “juiciness” which acts like a sauce so you don&#39;t need to bother with a salsa or taco sauce.Ideal for things like Crunchy Chicken Taco Fingers, Fish Tacos, Chipotle Prawn Tacos, Baja Fish Tacos, Grilled Chicken for Tacos (ie pieces of protein) rather than things that are shredded and saucy (too same-same). You can also serve it as a side salad, like regular slaw!

Taco Slaw

green cabbage (, finely shredded (about 1/4 head))

green onion

coriander/cilantro leaves

sour cream ((sub plain yogurt))

mayonnaise

lime

lime juice

salt

Mix the dressing ingredients in a large bowl.

Toss - Add the Slaw ingredients then toss well with hands or tongs.

Set aside for at least 1 hour until the cabbage becomes wilted and floppy. Toss again then use in tacos!

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Top 3 shrimp taco recipes from across the web

The most viewed shrimp taco recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tajín Shrimp Tacos

Grilled Shrimp Tacos with Peach Sal...

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The most viewed shrimp taco recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine