Shrimp Tacos
This recipe guides you through creating vibrant shrimp tacos, featuring a crisp, tangy cabbage slaw and succulent shrimp bathed in a savory tomato-cumin sauce. Served with warm corn tortillas and an array of fresh toppings, it's a customizable and flavorful meal perfect for sharing and easy weeknight dinners.
Equipment
- 1 Large Mixing Bowl For combining the slaw ingredients.
- 1 Small Mixing Bowl For whisking the slaw dressing.
- 1 Heavy Skillet Preferably cast iron or stainless steel for even shrimp cooking.
- 1 Chef's knife For slicing jalapeno and shredding cabbage.
- 1 Cutting Board For safe and efficient preparation of produce.
Ingredients
Main
- 1 jalapeno sliced
- 1/2 head green cabbage thinly sliced
- 1/2 head purple cabbage thinly sliced
- 1/2 cup whole milk
- 1/2 cup mayonnaise
- 1 tablespoon sugar
- 1 teaspoon white vinegar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/2 bunch fresh cilantro roughly chopped
- 2 tablespoons vegetable oil
- 1 1/2 pounds peeled and deveined shrimp tails removed
- One 6-ounce can Mexican tomato sauce or enchilada sauce
- 1/2 teaspoon ground cumin
- 1 tablespoon butter
- 16 corn tortillas warmed according to the package instructions
- Pico de gallo
- Avocado slices
- Sour cream
- Grated pepper jack cheese
- Lime wedges
Instructions
- For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
- For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
- Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!
Notes
Ensure your shrimp are thoroughly peeled and deveined for the best texture. Avoid overcooking the shrimp; they become rubbery quickly. High heat for a short period is key to their tenderness. For the slaw, allowing it to chill for a couple of hours truly marries the flavors, resulting in a more cohesive and tangy component. The balance of heat from the jalapeno and cayenne with the sweetness from the sugar is crucial. Lastly, fresh lime juice squeezed over the assembled tacos is non-negotiable; it brightens the entire dish and ties all the flavors together.