Best Recipe for Shrimp Tacos Recipe

Ingredients

Shrimp Seasoning

• 1 pound large shrimp (16-20), peeled and deveined
• 2 teaspoons olive oil
• 0.75 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1 teaspoon granulated garlic powder
• 0.5 teaspoon chipotle powder (double for spicy)
• 0.5 teaspoon sugar (optional)

Cilantro Lime Slaw

• 2 to 3 cups shredded cabbage (green, purple or a combo)
• 0.25 cup chopped cilantro (small stems ok)
• 2 green onions, diced
• 1 lime, zest only

Cilantro Lime Crema

• 0.75 cup full-fat Greek yogurt (or sour cream)
• 0.25 cup mayo (or sub 2 tablespoons olive oil)
• 0.5 jalapeno, seeded and sliced
• 0.5 cup cilantro (small stems ok)
• 1 fat garlic clove
• 0.5 teaspoon salt (more to taste)
• 1.5 tablespoons lime juice

Assembly

• 8 small tortillas (flour, corn or a blend), toasted or grilled
• 1 large avocado, sliced and salted
• optional additions: pickled onions, cotija cheese, radishes, microgreens, hot sauce

Instructions

Prepare Shrimp

1. Pat shrimp dry and place in a bowl. Mix the salt, sugar and spices together in a small bowl. Drizzle the shrimp with olive oil and toss to coat. Sprinkle the spice mixture (use it all) and toss to combine well. Set aside until using or do this up to a day ahead and refrigerate.

Make Slaw

1. Place the cabbage, cilantro, green onions, and lime zest in a medium bowl. Set aside.

Make Cilantro Lime Crema

1. In a food processor, place the jalapeno, cilantro, garlic, salt, and lime juice. Pulse until finely chopped. Add the yogurt and mayo. Pulse again.

Combine Slaw and Crema

1. Pour half (or a little more, as needed) of the Cilantro Lime Crema into the slaw bowl and toss to combine. Add more as needed to coat the slaw, and reserve the rest for drizzling over the shrimp. Season the slaw with a pinch of salt. Refrigerate slaw until ready to serve.

Cook Shrimp

1. Heat a large skillet over medium-high heat, and lightly oil it. Sear each side of the shrimp for roughly 3 minutes, until they are deeply golden. You may need to do this in batches. You'll want space around them so they can caramelize. See notes for grilling.

Prepare Tortillas

1. Grill, toast in a toaster oven, toast over a gas burner on the stove, or warm in a dry skillet. Wrap in a kitchen towel.

Assemble Tacos

1. Fill the tortillas with 1/4 cup slaw, top with 2-3 shrimp, a slice of avocado, and any optional additions. Spoon a little more cilantro lime crema over top.

Notes

• The shrimp can be seasoned up to a day ahead and refrigerated.
• For grilling shrimp, use skewers or a grill basket to prevent them from falling through.
• The cilantro lime crema can be made ahead and refrigerated for up to 3 days.
• For a gluten-free version, use corn or gluten-free tortillas.