When the weather gets warmer, I instantly think of taco nights outside on the porch, with an ice cold beer in hand! These shrimp tacos are seasoned with a flavor-packed dry rub and cooled down with a crunchy slaw tossed with fresh lime crema. Although it’s not quite summer yet, it sure feels like it in the kitchen!
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: ~6 tacos, plus extra slaw
Prep time: 45 minutes
Cook time: 5 minutes
Total time: 50 minutes
The Ingredients
6 small, soft corn tortillas
1 pound cooked shrimp, thawed, tails removed, and dried off
3 tablespoons vegetable oil
For the rub:
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
For the lime crema & slaw:
1 medium savoy cabbage (or sub napa cabbage), thinly sliced
1/2 red onion, thinly sliced
1 cup sour cream
2 limes, zested & juiced (plus extra lime wedges to garnish)
4 large garlic cloves, minced
Salt & pepper
Garnishes:
Cotija cheese, to garnish
Cilantro, to garnish
The Steps
For the lime crema: mix together sour cream, lime zest and juice, minced garlic, and salt and pepper in a bowl.
For the slaw: add thinly sliced cabbage, onion, and half of the lime crema to a large bowl. Toss until combined.
For the shrimp: mix together chili powder, garlic powder, onion powder, and smoked paprika. Add shrimp, and toss until coated. Preheat a large skillet with 3 tablespoons vegetable oil over high heat. Add shrimp and sauté for 5-7 minutes until the shrimp looks caramelized.
For assembly: add shrimp to corn tortillas. Top with dressed slaw. Add a teaspoon or so more of lime crema on top of the slaw. Garnish with cotija cheese and cilantro. Serve with extra lime wedges.
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
