Description
These Shrimp Tacos with Cabbage Slaw and Lime Crema offer a vibrant and flavorful meal with perfectly seasoned shrimp, crunchy cabbage slaw, and a zesty lime crema. Quick to prepare and cook, this recipe balances spicy, tangy, and creamy elements for an irresistible taco experience.
Ingredients
Scale
Shrimp Marinade
- 1 lb raw medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cabbage Slaw
- 2 cups finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 1 small carrot, julienned
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- Pinch of salt and pepper
Lime Crema
- 1/2 cup sour cream or Greek yogurt
- Zest of 1 lime
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
Assembly
- 8 small corn or flour tortillas, warmed
- Extra lime wedges
- Sliced jalapeños
- Fresh cilantro leaves
Instructions
- Marinate the Shrimp: In a medium bowl, combine the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss well to ensure the shrimp are evenly coated with the spices. Set aside to marinate while you prepare the slaw.
- Prepare the Cabbage Slaw: In a large bowl, mix the green cabbage, red cabbage, julienned carrot, and chopped cilantro. In a separate small bowl, whisk together mayonnaise, Greek yogurt, fresh lime juice, honey, salt, and pepper to make the dressing. Pour the dressing over the cabbage mixture and toss thoroughly to combine. Refrigerate the slaw until ready to assemble the tacos.
- Make the Lime Crema: In a small bowl, stir together sour cream or Greek yogurt, lime zest, fresh lime juice, and salt. Set this lime crema aside to use as a creamy, tangy topping for the tacos.
- Cook the Shrimp: Heat a large skillet or grill pan over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until the shrimp are opaque and have a slight char. Remove the cooked shrimp from the heat.
- Assemble the Tacos: Spread a spoonful of lime crema onto each warmed tortilla. Top with a generous helping of cabbage slaw and a few cooked shrimp. Garnish with extra cilantro leaves, sliced jalapeños, and a squeeze of fresh lime juice. Serve immediately for the best flavor and texture.
Notes
- For a spicier kick, add more chili powder or jalapeños to the slaw and topping.
- Use corn tortillas for a gluten-free option.
- Peel and devein the shrimp yourself for the freshest taste and best texture.
- The shrimp cook quickly; avoid overcooking to keep them tender and juicy.
- Prepare the slaw a few hours ahead to enhance flavor melding but keep it refrigerated.
- Substitute the sour cream in the lime crema with Greek yogurt for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Shrimp tacos, cabbage slaw, lime crema, Mexican tacos, seafood tacos, quick tacos, grilled shrimp, spicy shrimp tacos
