shrimp tacos

These shrimp tacos from Delish.com are EVERYTHING.

Cilantro-Lime Shrimp Tacos

limes

tbsp. cilantro,

garlic cloves,

cumin

olive oil

lime

Kosher salt

shrimp,

Tortillas, warmed,

c. shredded green cabbage

c. cilantro

red onion, thinly sliced

avocado, thinly sliced

c. Duke's Mayonnaise

hot sauce

garlic powder

I was so hungry for cilantro lime shrimp and came across this recipe, and am so glad that I did. This was everything I expected it to be. All the flavors work so well together. A keeper for sure.

This is the best recipe, so GOOD!! Used low carb tortilla shells also

Great shrimp marinade. I enjoyed these tacos with and without the garlic lime mayo. So much flavor!

Unbelievably amazing! SO, SO good.  Herdez Street Sauces really make this amazing!

My family went nuts for this!  Incredibly delicious!  Wow

They are really good, I didn’t have cabbage or avocado so I substituted for arugula, and spinach. I also added some cucumber, and like someone else in the comments, I added a bit of agave maple syrup and red pepper flakes to the slaw. The tortilla is from Trader Joe’s - it is delicious! The sauce is at the bottom - mayo, siracha, lime zest, garlic powder, and a dash of mustard- delish!

I used half of the lime juice because they were a bit too sour for me, otherwise they were delicious . I make them every week for taco Tuesday. :))

We have made this a few times and I will often use a premade shrimp marinade mix and whip up the slaw and the sauce to complete the meal. I use chipotle tobasco for my hot sauce and this yields a really nice smoky and complex flavor. Winco roasted corn veggie mix is a great compliment as a side. I could eat this 2 times a week and maybe never get bored of it. It's a great recipe to try and I enjoy mixing it up a bit.

We also really like the whole wheat mission carb balance street taco tortillas for this meal. The size is perfect and the guilt is minimal!

These were so good!  I have never had shrimp tacos before, delicious!  I didn’t have any mayonnaise so I used Mexican Sour Cream instead and a sprinkle of Queso Fresco.

These were so good/flavorful! We let the shrimp marinate ~45-60 min. then threw them on the grill. We added cheese and sour cream (with a side of Patron margaritas!) Too good!

Fabulous! Quick and easy to make and delicious! I thought I would miss cheese but these are perfect as is!

Loved this recipe! I did have to tweak the slaw because it was a bit tart for us. I added a tablespoon of honey and a half tablespoon of fresh orange juice.

These were great! I subbed in some sliced mango for the avocado, and added some minced fresh jalapeño. Really tasty and full of flavor. My husband loved them.  First time I tried toasting the corn tortillas directly on burner. Game changer!! Never again will I steam in microwave.

I doubled the slaw recipe since I like a lot of veggies in my tacos. I added a fresh mango (cut in cubes) to the slaw, honey, red chili flakes, and pepper. I also added lime juice (not just the zest) to the mayo sauce. Yummy!

This was absolutely delicious and will now be a staple recipe in my household! Thank you for sharing! Ps I don’t like slaw so I just added Mexican squash to the shrimp instead!

We personally prefered the recipe with half lime, otherwise so delicious. Tested many times with friends, it’s unanimous.

Absolutely delicious I didn’t make enough! Next time I will triple the recipe, everyone loved it!

I made these tonight.   They were easy to make and very good.  I will definitely make these again.

https://streaming.hearstdigitalstudios.com/eb6ea1cd-26cd-44f4-b530-5a6066b556dc/video_rover_16x9_1080p_hd_1529515263_54413.mp4

Cilantro-Lime Shrimp Tacos | Delish + Duke's Mayo

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

paprika

garlic (, minced)

cayenne (, optional, for heat)

plain Greek yogurt

white vinegar

jalapeño pepper ((remove ribs and seeds

cilantro leaves (, loosely packed)

onion powder

salt

finely shredded cabbage (, broccoli

corn tortillas

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!

This easy shrimp taco recipe is everything you&#x27;ve ever wanted in a taco. Spicy marinated shrimp cooked to tender perfection. Topped with a homemade avocado crema recipe and delicious slaw... are you drooling yet? This spicy shrimp taco recipe with avocado crema is a must make every taco Tuesday.

Spicy Shrimp Tacos with Avocado Crema

1lb shrimp, uncooked, peeled, deveined, tails removed (see note on shrimp prep)

tsp dark chili powder

tsp smoked paprika

tsp cumin

oregano

garlic

tsp red pepper flakes

tsp kosher salt

lime (about 2 tsp)

tbsp avocado oil

avocado, seed removed and flesh scooped out

cilantro

jalapeño, seeds removed

garlic,

limes, juiced (3 tbsp)

plain greek yogurt

water

green cabbage

purple cabbage

flour

Cilantro

Lime Wedges

In a small bowl, whisk together the marinade...

In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for max 30 minutes.

While the shrimp is marinating, in a food...

While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.

Using a mandoline or knife, shred the cabbages....

Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.

You can either cook the shrimp in a...

You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates (see note on cooking shrimp).

Assemble the tacos: Place the tortilla down, add...

Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimp, drizzle avocado crema over the top (see note on crema drizzle), garnish with fresh cilantro, serve with lime wedges!

Pan seared marinated shrimp paired with a fresh mango salsa, avocado, and crema! These might just be the perfect seafood taco!

Shrimp Taco

key west shrimp (medium)

mango (diced)

jalapeno (seeded, diced)

tomatoes (small, diced)

sour cream (45 grams)

garlic (minced)

coriander

tsp kosher salt (6 grams)

avocado (sliced)

corn tortillas (medium)

Dice tomatoes, mango and a medium jalapeno pepper into small cubes. Add everything to medium bowl.

Squeeze the juice from ½ a lime into the bowl. Sprinkle a little bit of salt.

In another medium bowl, add sour cream and the other ½ juice from the lime. Give it a mix.

Chop the cabbage into slices.

Deshell and devein the shrimp. Pat them dry. Add to a bowl. Zest a lime.

Sprinkle the shrimp with chili powder. Add a squeeze of lime juice, minced garlic, pinch of salt, splash of olive oil, lime zest, and a few dashes of coriander. Give everything a toss. Let the shrimp marinate for about an hour.&nbsp;

In a medium pan, add a dollop of butter, the shrimp and the marinade. Cook over medium- high heat for about 7-10 minutes. Flip and cook until they are golden . Take off the heat and set to the side.&nbsp;

Peel and slice an avocado. Slice into slivers.&nbsp;

Heat the tortillas up on the flame of the stove or in a pan.&nbsp;

Assemble all of the taco ingredients. Drizzle sour cream mixture and add on the salsa.

For the Salsa:

https://www.youtube.com/watch?v=GCpg47_fIsI

How to Make Shrimp Tacos
Full Recipe: https://preppykitchen.com/shrimp-tacos/

These tacos are a cornucopia of fresh, flavorful ingredients. I marinated shrimp with lime juice and zest, garlic, and chili. Pan seared them then paired with a fresh mango salsa, avocado, crema and a dash of cilantro! SO easy but they might just be the perfect seafood taco!

How to Make Shrimp Tacos

Spicy, smoky shrimp and a homemade tomatillo salsa combine in these flavor-packed summer tacos. 

Grilled Shrimp Tacos with Tomatillo Salsa

skewers

chipotle chile powder

shrimp

red onion

medium red radishes

serrano peppers

vegetable oil,

black pepper

(6-inch) corn tortillas

Mexican crema

tomatillos (about 6)

onion

jalapeño peppers

If using wooden skewers, soak 7 skewers in water for 30 minutes.

Mince 2 peeled garlic cloves and place in a large bowl. Finely grate the zest of 1 medium lime into the bowl, add 1/2 teaspoon chipotle powder, and stir to combine. Pat 1 1/2 pounds peeled and cleaned extra-jumbo shrimp with paper towels. Add them to the bowl and toss to combine. Refrigerate while you prepare the toppings and salsa.

Prepare the following toppings, placing them all on a serving platter or in separate bowls: Thinly slice 1/4 small head green cabbage until you have about 2 cups. Thinly slice 1/4 small red onion (about 1/2 cup). Thinly slice 4 radishes (about 3/4 cup) and 2 serrano peppers into rounds (about 1/4 cup). Cut the zested lime into wedges. Pick 1/4 cup fresh cilantro leaves from 1/4 bunch cilantro. Refrigerate until ready to serve. Pick 1/2 cup more cilantro leaves and tender stems and add to a blender for the salsa.

Instructions

Heat an outdoor grill for direct, medium-high heat. Meanwhile, prepare the following, adding them to the same large bowl: Peel any papery husks from 12 ounces tomatillos, then rinse and pat dry. Peel 1/2 large yellow onion. Trim and cut 1 1/2 jalapeños in half lengthwise so that you have 3 pieces. For a less spicy salsa, cut out and remove the membranes and seeds. Add 3 unpeeled garlic cloves and 1 1/2 teaspoons vegetable oil to the bowl and toss to coat. Thread the garlic cloves onto one of the skewers.

Thread the shrimp onto the remaining skewers, threading each one in two places and arranging them so they are just touching. Place on a baking sheet. Brush the shrimp on both sides with 2 tablespoons vegetable oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

When the grill is ready, scrape the grates clean. Oil the grill grates with a paper towel dipped in vegetable oil. Place tomatillos, onion, jalapeños, and garlic skewer on the grill (reserve the bowl). Cover and grill until dark grill marks appear, about 4 minutes. Flip, cover, and grill until dark grill marks appear on the second side and the tomatillos start to soften, 4 to 6 minutes more. Transfer everything to the reserved bowl.

Transfer the tomatillos and jalapeños to the blender. Peel the garlic and chop off the root of the onion. Add both to the blender, add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, and blend until smooth. Transfer to a serving bowl.

Scrape and oil the grill grates again. Place the shrimp on the grill, cover, and grill until lightly charred on the bottom, 2 to 2 1/2 minutes. Flip the skewers and grill until the shrimp are just cooked through, about 2 minutes more. Transfer to a clean plate or baking sheet.

Place 8 tortillas in a single layer on the grill and grill until tender and pliable, 30 seconds to 1 minute per side. Stack on a plate and cover with a kitchen towel or aluminum foil to keep warm. Remove the shrimp from the skewers.

Place the toppings, salsa, tortillas, shrimp, and 1/4 cup Mexican cream on the table. To assemble the tacos, spoon some salsa and crema onto a tortilla. Add 3 shrimp and top as desired.

Make the salsa:

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

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

tortillas

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!

🖨  Printable Shrimp Taco Recipe: https://downshiftology.com/recipes/shrimp-tacos-cilantro-lime-bacon-slaw/

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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

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.

Satisfy your taco cravings with these incredible Air Fryer Shrimp Taco Bowls! Crispy, air fried shrimp breaded and seasoned with classic Mexican flavours paired with refreshing pineapple salsa fresca and topped with tangy, satisfying chipotle mayo. An awesome dish to serve at a Cinco de Mayo fiesta, for Taco Tuesday, or everyday lunch or dinner! Paleo, Whole30, low FODMAP, gluten-free and dairy-free.

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