Spicy shrimp tacos with garlic cilantro lime slaw
Get ready for a real tratamiento with these Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw! These Spicy Shrimp pack a hearty amount of flavor and are super easy to make but will make you look like a real expert in the kitchen. Part of the flair is the Garlic Cilantro Lime Sauce, it offers up a lot of great flavor and takes all of a minute to make!
- Shrimp, peeled and deveined, tails removed – These are pretty common to find in most grocery stores, you might pay a dollar or two more for the peeled and deveined but it’s worth it to save on the hassle. Make sure to get fresh, not frozen.
- Dan-O’s Spicy Seasoning – This is the key to big flavor when it comes to the shrimp in this recipe. It packs just a little bit of heat, so it’s not overwhelming but just enough to tantalize.
- Full-fat Greek Yogurt- You don’t have to use Greek Yogurt but if you’re being health conscious about sour cream, then this is a good substitute. It also offers a thicker texture overall.
- Tortillas – You can go with either corn or flour. Corn tortillas are more authentic Mexican cuisine and tend to be smaller than flour. We prefer Corn because it offers a little more complexity to the dish overall.
The Benefits of Eating Shrimp
Some great things about Shrimp are how low calories they are while being super-rich in nutrients. They’re a great source of protein, iodine, and omega-3 fatty acids. Iodine is required for proper thyroid function and helps keeps your brain healthy.
What to Serve With These Shrimp Tacos?
You’ve got a lot of options when it comes to what to serve with these tacos. From steamed vegetables to salsa, guacamole, or even rice and beans. You can also check out all our side dish recipes for more ideas!
How to warm up Corn tortillas so they don’t tear?
Avoid your tortillas tearing when you’re assembling their tacos, simply heat a skillet to medium-high heat, spray both sides of tortillas with cooking spray, and place them in the skillet to cook for 1-2 minutes on both sides until warmed and slightly browned.
Frequently Asked Questions
“How Do I Tell if My Shrimp is done?”
Make sure all your shrimp are the same size and enter the pan at the same time with none lying on top of each other. Once they’re in the pan let them sear for about 2 minutes before flipping, they’re ready to flip when they naturally don’t stick to the pan anymore. The Shrimp is cooked when it looks white and orange and the thickest part of the shrimp turns from translucent to opaque. That’s when you know the shrimp is completely cooked.
“Why do my shrimp taste tough, rubbery, and dry?”
Simply put, you’ve overcooked the shrimp and will need to try again to avoid undesirable qualities. Most shrimp cook very fast, so you’ll need to keep that in mind as you work through this recipe.
Looking for other good Latino recipes? Try our birria burrito recipe.
Garlic Cilantro Lime Sauce:
- 1/4 cup oil
- 1/4 cup water
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- juice of 2 limes
- 1/2 cup sour cream or full-fat Greek yogurt
Stuff for the Shrimp Tacos:
- 1 lb. shrimp, peeled and deveined, tails removed
- Dan-O’s Spicy
- 2–3 cups shredded green cabbage
- 8 small tortillas (corn or flour)
- Cotija cheese
- Lime wedges for serving
Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
Slaw: Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.
Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Assembly: For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotija cheese, lime wedges, and extra sauce.