Description
These Shrimp Tacos feature juicy, seasoned shrimp sautéed to perfection and topped with a creamy cilantro lime sauce and crunchy slaw for a quick, flavorful, and satisfying meal.
Ingredients
Scale
Shrimp and Seasonings
- 1 pound large or jumbo shrimp (peeled, deveined, and tails removed, fresh or frozen and 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
- 6 to 8 corn or flour tortillas
Garnishes and Taco Sauce
- 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
- Optional garnishes: avocados, cilantro leaves, sour cream or additional Greek yogurt, lime wedges, mango salsa
Instructions
- Prepare the shrimp seasoning: Rinse and pat the shrimp dry, then place them in a large mixing bowl. Drizzle with ½ tablespoon of olive oil and sprinkle chili powder, chipotle chili, cumin, and kosher salt over the shrimp. Toss everything together to coat evenly and let rest while preparing the sauce and slaw.
- Make the taco sauce and slaw: In a food processor fitted with a steel blade, combine Greek yogurt, 2 tablespoons olive oil, garlic, jalapeno, cilantro, kosher salt, lime zest, and lime juice. Process until smooth and taste to adjust the seasoning if needed. Place shredded cabbage in a mixing bowl and toss with about ½ cup of the prepared sauce. Add additional sauce if you want a creamier slaw, then reserve remaining sauce for serving.
- Cook the shrimp: Heat the remaining ½ tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned shrimp and sauté for about 4 minutes, stirring occasionally, until shrimp are opaque and cooked through but not overcooked. Immediately transfer cooked shrimp to a plate to avoid further cooking.
- Warm the tortillas and assemble the tacos: Optionally warm tortillas in a microwave by stacking and covering with a damp towel or heat in a 250 degrees F oven while shrimp cook. To assemble, fill each tortilla with desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of fresh lime juice, and any optional garnishes such as avocado slices, cilantro, sour cream, or mango salsa. Serve immediately and enjoy!
Notes
- Use fresh or properly thawed shrimp for best texture and flavor.
- Do not overcook the shrimp—4 minutes is sufficient to keep them juicy and tender.
- Adjust the spice levels of the sauce and seasoning according to your preference by adding more or less jalapeno and chili powders.
- Warm tortillas just before assembling to keep them soft and pliable.
- The creamy cilantro lime sauce doubles as a tasty dip or dressing for other dishes.
Nutrition
- Serving Size: 1 taco (of 6)
- Calories: 158 kcal
- Sugar: 3 g
- Sodium: Approximately 250 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: 1 mg
