Shrimp Tacos
Updated Nov. 13, 2023
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound peeled and deveined shrimp, tails removed
- ½teaspoon ground cumin
- ¼teaspoon cayenne pepper
- ½teaspoon onion powder
- ½teaspoon garlic powder
- ¼teaspoon black pepper
- 3tablespoons neutral oil, such as grapeseed or canola
- Kosher salt (such as Diamond Crystal)
- 1½cups thinly sliced red cabbage (¼ small cabbage)
- 2limes
- 12corn tortillas
- Guacamole
- Sour cream or crema
- Pico de gallo
- Cilantro leaves
Nutritional analysis per serving (4 servings)
371 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 28 grams protein; 614 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, toss the shrimp with the cumin, cayenne, onion powder, garlic, black pepper and 1 tablespoon oil. Season the shrimp lightly with salt. If you have time, you can refrigerate the shrimp to marinate for at least 30 minutes and up to 12 hours.
- Step 2
Squeeze 1 tablespoon juice from 1 lime. Slice the remaining lime into wedges for serving. In a small bowl, quick pickle the cabbage by combining the shredded cabbage with the lime juice and a pinch of salt. Toss together and set aside.
- Step 3
Heat a large (12-inch) skillet over medium. Warm a tortilla in the dry skillet, flipping once, until soft and pliable, about 30 seconds. Place in a dish towel to keep warm. Repeat until all the tortillas are warmed, stacking and wrapping them in the dish towel until ready to use.
- Step 4
Heat a tablespoon of oil in the skillet over medium-high. Add half of the shrimp and cook without stirring until the contact side is browned around the edges, about 3 minutes. Flip to cook the other side for 1 to 2 minutes, until the shrimp is fully cooked. Move to a plate and cook the remaining shrimp, heating up the remaining tablespoon of oil before adding the shrimp to get a nice sear.
- Step 5
To assemble, spread some guacamole down the middle of each tortilla. Divide the shrimp among the warm tortillas and top with crema, pico de gallo, quick pickled cabbage and cilantro leaves. Serve immediately with lime slices for squeezing.
Private Notes
Comments
I am in Yucatán and the shrimp here fabulous. Still this seems like a long time to cook the shrimp. I agree with not moving them too soon, but three minutes and the shrimp are nearly done. I make this often for my family but marinade the cabbage longer (with a bit more sal) and cook the shrimp about two minutes first side then flip for maybe one minute. In a hot skillet, that’s good. Don’t forget the lime.
It’s not quite as pretty but if you chop your shrimp into a few pieces, it’s easier to eat. Also good to put a little crema, guacamole or pico on the tortilla before placing the shrimp on top. Gives a better taste and feel in the mouth.
My husband was craving fish tacos and this recipe showed up today on NYT Cooking. Yay, inspiration! I made these using thawed raw deveined 21/25 sized shrimp, shredded white cabbage vs red, improvised Pico de Gallo using sweet grape tomatoes, scallions, cilantro and lime. To each taco I added a bit of TJ Corn Relish and a few dollops of plain non-fat Greek yogurt. Put extra cabbage on the side to add as desired. Nice balance of flavors (savory, sweet, tangy). Yum!
Oh Yeah, what a great dinner! Followed the recipe as written (x2), though I threw the shrimp on the grill…because I could. Raves all around.
We did the shrimp on the grill ~ all else exactly as written. Perfection! This one is definitely a keeper.
Such a easy quick recipe. I love pickled onions on my tacos, and cilantro!
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