shrimp taco recipe

<p>The BEST Shrimp Tacos with Garlic Cilantro Lime Slaw - ready in about 30 minutes and loaded with flavor and texture. SO YUM!</p>

Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

water

green onions

cilantro leaves

garlic

salt

limes

sour cream or full-fat Greek yogurt

chili powder and cumin

onion powder and garlic powder

cayenne pepper (more

coarse sea salt

shrimp,

green cabbage

tortillas

avocados, Cotija cheese, and lime wedges

Sauce

Pulse all the sauce ingredients in a food processor or blender until mostly smooth.

Spicy Shrimp Tacos Step 1

Slaw

Toss some of the sauce (not all) with the cabbage. We&#8217;ll use the leftover sauce to top the tacos.

Toss some of the sauce (not all) with the cabbage. We'll use the leftover sauce to top the tacos.

Spicy Shrimp Tacos Step 2

Shrimp

Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.

Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.

Spicy Shrimp Tacos Step 3

Assembly

For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.

Spicy Shrimp Tacos Step 4

Grrrr! They gave me the wrong measurements for the lome juice

I would say yes- I made these with shrimp and chicken- absolutely phenomenal and easy. :) 
I have to say- these don't seem right with anything battered. So good and healthy without it.
I love this blog. :)

That sauce- gah!  My dad said the meal was "restaurant quality."  Thank you!

Oh, my goodness!  This was a fabulous fast &amp; easy dinner.  The sauce really does make the dish.  Creamy but not at all heavy and a perfect counter to the  shrimp.  I didn't have tortillas so I built it on a large bowl of the dressed slaw.  Then I garnished with some tortilla chips.  It's a keeper!!

I hope it's ok to pipe in....not that it is a big deal or anything... but I saw this comment when scrolling through, and if I had to guess, I would assume that the directions actually did mean to say to take the tail off the shrimp, not the head, am I correct?? I only say this because I learned an interesting fact a few years ago about why the the vast majority of shrimp sold (and purchased) in stores are shrimps without the heads.  Apparently, if the head is kept on the shrimp for even a couple of hours after it's dead, it will begin to release strong enzymes into the body of the shrimp, which then break down the shrimp flesh and make the shrimp super mushy and yucky, and no one wants that!!! I know this is super irrelevant and unnecessary to respond to a comment a year later, but I figured I would share my knowledge to anyone who wanted to listen lol. Anyways..... thanks for the amazing recipe!!! I was actually also curious where you went in CA that you got these tacos originally, as I live here in So Cal, and just wanted to see if maybe there is a new place I have to go check out for a date night or something =) Thank's again for the great recipe, can't wait to check out more on here =)

Terry, I think she did mean remove the tails. Some shrimp recipes, mostly fried, specify to leave the tails on. Also, some food photographers prefer to picture the shrimp tails on, even the recipe obviously call for their removal, but doesn't specify. And, Missy, I'd do some research about the dangers of leaving the heads on. My experience says otherwise.

I made this dish last night and it was disturbingly salty and just... not very good. Never again.

https://www.youtube.com/watch?v=r_Tmh-rm07M

The best shrimp tacos! Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw - ready in 30 minutes, loaded with flavor. SO YUM! 

Full recipe: https://pinchofyum.com/spicy-shrimp-tacos-with-garlic-cilantro-lime-slaw

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Easy 15 Minute Shrimp Tacos with spicy shrimp, creamy slaw and yummy sauce wrapped in warm tortilla. The best you ever tried!

15 Minute Shrimp Tacos

lb raw shrimp (peeled & deveined (I left tails on))

tbsp taco seasoning

garlic powder

oz bag slaw or 3 cups shredded cabbage

cilantro (finely chopped)

Avocado oil (for frying)

black pepper (to taste)

corn tortillas

Easy guacamole (optional)

plain yogurt (2%+ fat)

mayo (I use avocado oil)

lime

tsp taco seasoning

tsp salt

cayenne

In a medium bowl, add shrimp, 1 tbsp taco seasoning, garlic powder and pepper. Stir and set aside.

In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.

Preheat large ceramic non-stick skillet on high heat and add shrimp. Cook until pink on the bottom, flip and cook until no longer gray. For more char, flip once and press on shrimp with spatula. Or you can grill shrimp on a silicone grill mat on high heat.

In a large bowl, add slaw, cilantro, salt and almost all of the sauce, reserving some for drizzling on tacos. Stir gently.

To assemble tacos, warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 shrimps, some slaw and drizzle with sauce. Serve immediately, maybe with easy guacamole too. :)

https://content.jwplatform.com/videos/v98mYWNN.mp4

Spicy shrimp, creamy slaw, yummy shrimp taco sauce wrapped in warm fresh corn tortilla. Then a squeeze of lime juice and you are in Mexico. I promise you my taco recipe is just as good and one of my favourite healthy recipes.

Only 15 Minute Easy Shrimp Tacos Recipe | Spicy, Creamy and Healthy

lime (juice of)

Healthy and easy Shrimp Tacos made with marinated, sautéed shrimp, a simple cabbage slaw, and topped with a delicious creamy cilantro shrimp taco sauce.

Shrimp Tacos

½ lbs shrimp ((uncooked, peeled, deveined, tails removed))

oil ((canola

chili powder

cumin

paprika

garlic (, minced)

cayenne (, optional, for heat)

plain Greek yogurt

olive oil

white vinegar

jalapeño pepper ((remove ribs and seeds

cilantro leaves (, loosely packed)

onion powder

finely shredded cabbage (, broccoli

topping suggestions: avocados, pico de gallo, cotija cheese, chopped cilantro.

For the Shrimp: Pat the shrimp dry with paper towels. Add to a ziplock bag with olive oil, lime juice and spices. Toss to coat. Rest for 10 minutes while preparing the shrimp taco sauce, or refrigerate for several hours until ready to use.

Heat a drizzle of oil in a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 2-3 minutes on each side, until pink and cooked through.

For the Shrimp Taco Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy. Add about 1/2 a cup of the sauce  to the slaw and stir well to coat.

Assemble: Fill tortillas with a few shrimp and a spoonful of slaw. Top with fresh avocado, extra sauce (if desired) and any additional toppings.

https://content.jwplatform.com/videos/WU8nSVMD.mp4

Healthy and easy Shrimp Tacos made with marinated, sautéed shrimp, a simple cabbage slaw, and topped with a delicious creamy cilantro shrimp taco sauce. Ready in 20 minutes!

These shrimp tacos are a flavor explosion! They strike the perfect balance between spicy shrimp, crisp and slaw, and creamy avocado. I guarantee you&#039;ll make this shrimp taco recipe again and again!

Shrimp Tacos with Cilantro Lime Bacon Slaw

shrimp

chipotle powder

cumin powder

salt and pepper (to taste)

bacon

¼ medium green cabbage (core removed and thinly sliced)

(not packed) cilantro leaves (roughly chopped)

lime juice

avocado

lime crema

limes wedges

extra cilantro leaves

Bake

Preheat the oven to 400F. Line a baking sheet with parchment paper and lay the bacon on top. Cook the bacon for 18-20 minutes, or until crispy. Transfer to a paper towel-lined plate to dry, then crumble into pieces.

In a large mixing bowl, add the cabbage, crumbled bacon, cilantro, olive oil, lime juice, salt, and pepper. Stir to combine and set aside.

In a medium mixing bowl, stir together the raw shrimp, chipotle powder, cumin, salt, pepper, and olive oil, until well coated.

Saute

Heat a sauté pan on medium heat and cook the shrimp for 1-2 minutes on each side, or until cooked through. Alternatively, you can grill the shrimp.

Assemble

Assemble the tacos by adding several pieces of shrimp and topping with a spoonful of slaw, a few slices of avocado, and a drizzle of lime crema.

Amazing shrimp tacos with spicy chipotle shrimp, cilantro lime bacon slaw, and a drizzle of lime crema. You are gonna love these!

I’m a big fan of shrimp recipes, but these shrimp tacos might just be my favorite. They satisfy my cravings for spicy Mexican flavors, are approachable enough for an easy weeknight dinner, and will hit the spot as a crowd pleaser. Just season your shrimp, give them a quick saute, and whip up a mouthwatering cilantro lime bacon slaw. A drizzle of lime crema takes them over the top for a seriously delicious taco. It's an unbeatable combo!

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► TIMESTAMPS:
00:00 Intro
00:37 Cook the bacon in the oven
01:13 Make the lime crema
02:27 Make the cilantro lime bacon slaw
03:36 Season and saute the shrimp
04:48 Assemble the shrimp tacos
05:46 Taste test

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#shrimptacos #shrimp #recipe

BEST SHRIMP TACOS | a serious flavor explosion

Make Taco Tuesdays quick and easy with this Air Fryer Shrimp Taco Recipe. Yes, you can make tacos in an air fryer for a dinner the entire family will love.

Air Fryer Shrimp Taco Recipe

Lb Peeled, Deveined Shrimp

Tablespoons Oil

Chili Powder

Garlic Powder

Cumin

Onion Powder

Salt

Pepper

Flour Tortillas

Green Shredded Cabbage

Sliced Avocado

Cotija Cheese

Cilantro

Lime

Toss shrimp with oil, chili powder, garlic powder,...

Toss shrimp with oil, chili powder, garlic powder, cumin, onion powder, salt and pepper. Transfer to greased air fryer basket.

Air fry at 400ºF for 5-6 minutes or...

Air fry at 400ºF for 5-6 minutes or until shrimp are cooked through.

Assemble tortillas with shrimp and cabbage. Place tacos...

Assemble tortillas with shrimp and cabbage. Place tacos in air fryer basket and air fry at 400ºF for 1 minute to warm tortillas.

Remove tacos from air fryer, add the toppings...

Remove tacos from air fryer, add the toppings and serve.

The BEST Shrimp Tacos with Garlic Cilantro Lime Slaw - ready in about 30 minutes and loaded with flavor and texture. SO YUM!

Amazing! Loved everything about this recipe - wouldn’t change a thing. I did substitute feta because the recommended cheese is hard to find here. 

That sauce is incredible! Will definitely be making these again soon! Thanks for another amazing recipe.

Hi, I am wondering with the leftover cilantro sauce, or if you made double, could you freeze that?

https://content.jwplatform.com/videos/1uLiMsIQ.mp4

The BEST Shrimp Tacos with Garlic Cilantro Lime Slaw – ready in about 30 minutes and loaded with flavor and texture. SO YUM!

The classic flavors of warm shrimp tacos blend amazingly with a fresh, crunchy Asian slaw in this delicious dinner recipe!

Shrimp Tacos with Asian Cabbage Slaw

red cabbage, (shredded)

green cabbage, (shredded)

carrot, (shredded)

scallions, (finely chopped)

ginger

mayonnaise

sesame oil

soy sauce

rice vinegar

honey

shrimp, (peeled and deveined, tails removed)

butter

taco seasoning

flour tortillas, (or corn tortillas, warmed)

Avocado, (cubed)

Lime juice

Sesame seeds

Fresh cilantro, (chopped)

In a large mixing bowl, mix together all the slaw ingredients.

In a small bowl or jug, make the Asian dressing by whisking together all the ingredients until well combined.

Pour the dressing over the slaw and toss together until evenly coated. Set aside.

In a skillet over a medium-high heat, add the butter and olive oil. Allow to heat up.

Once hot, add the shrimp and taco seasoning and mix together; cook until shrimp are pink and opaque. About 3 to 4 minutes.

Assemble the tacos by placing a serving of the asian slaw in the centre of a warmed tortilla. Top with a few of the prepared shrimp. Squeeze lime juice over the shrimp, and add some avocado, sesame seeds, and fresh chopped cilantro.

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