Shrimp Tacos
Juicy, smoky spiced shrimp in warm tortillas with crunchy lime-dressed cabbage slaw and a creamy chipotle-lime sauce. Ready in about 25 minutes.
Shrimp tacos are one of the fastest dinners there is: the shrimp cook in about four minutes, and the slaw and sauce take only a few minutes to stir together. The shrimp are tossed in a smoky rub of chili powder, cumin, paprika and garlic and seared in a hot pan until lightly charred. Piled into warm tortillas with crunchy cabbage slaw and a cool chipotle-lime crema, they are fresh, bright and filling.
Why this recipe works
- A hot pan and a single layer. Shrimp cook so quickly that the only way to get color on them is a very hot pan with plenty of space. Crowded shrimp steam and turn rubbery.
- Dry shrimp. Patting the shrimp dry before seasoning helps the spice rub stick and char.
- Something crunchy and something creamy. Lime-dressed cabbage and a cool sauce balance the warm, smoky shrimp.
Which shrimp to buy
Medium to large shrimp (26 to 30 or 21 to 25 per pound) are ideal for tacos. Buy them raw, peeled and deveined to save time. Frozen shrimp are fine: thaw them in a colander under cold running water for about 5 minutes, then pat them very dry.
Which tortillas to use
Small corn tortillas are traditional and have the best flavor. Warm them in a dry skillet for 20 to 30 seconds per side, or directly over a gas flame for a few seconds, until soft and lightly charred. Stack them in a clean towel to keep warm. Flour tortillas are softer and less likely to tear.
Making a taco spread? Our ground beef tacos use the same toppings.
FAQ
Can I make fish tacos with this recipe?
Yes. Use 1½ lb (680 g) of a firm white fish such as cod or mahi-mahi, rub it with the same spice mix and cook it for 3 to 4 minutes per side, until it flakes easily (145°F / 63°C). Break it into large flakes before filling the tacos.
How do I know when shrimp are cooked?
They turn pink and opaque and curl into a loose C shape. A tight O shape means they are overcooked.
Shrimp Tacos
Ingredients
For the slaw
For the chipotle-lime crema
For the shrimp
To serve
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
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Toss the cabbage with the cilantro, lime juice, olive oil and salt. Set aside.
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Stir together the sour cream, mayonnaise, chipotle, lime juice and salt. Add a little water if you prefer a drizzling consistency.
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Pat the shrimp dry. Mix the chili powder, cumin, paprika, garlic powder and salt and toss with the shrimp until evenly coated.
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Heat the oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer, in two batches if needed, and cook for 1 to 2 minutes per side, until pink, opaque and lightly charred.
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Fill the warm tortillas with shrimp and slaw, drizzle with the crema and serve with avocado and lime wedges.
Notes
- Cook the shrimp just before serving; they toughen if they sit in a hot pan.
Tips
- Make the slaw and crema up to a day ahead and keep them in the fridge.
- Pickled red onions and sliced radishes are great extra toppings.
Substitutions
- Fish: see the FAQ for a fish taco version with cod or mahi-mahi.
- Dairy-free: make the sauce with dairy-free mayonnaise and lime only.
- Bagged slaw: a bag of coleslaw mix saves time.
Storage and reheating
- Store leftover shrimp, slaw and crema separately in the fridge for up to 2 days. Reheat the shrimp gently or enjoy them cold in a salad.
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