Shrimp Tacos
Chili-lime shrimp, crunchy slaw, chipotle crema — ready in 20 minutes and worth every bite.
Ingredients
Serves 4
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Juice of 1 lime
- 1 tbsp olive oil
- 8 small corn or flour tortillas
- 2 cups shredded cabbage (green or purple, or a mix)
- 1 tbsp apple cider vinegar + 1 tsp honey (quick slaw dressing)
- For the chipotle crema: 1/4 cup sour cream, 1 chipotle pepper in adobo (minced), juice of 1/2 lime
- Fresh cilantro and lime wedges to serve
Instructions
- 1Make the chipotle crema: mix sour cream, minced chipotle pepper, and lime juice in a small bowl. Taste — add more chipotle for heat, more lime for brightness. Set aside.
- 2Make the quick slaw: toss shredded cabbage with apple cider vinegar, honey, and a pinch of salt. Let sit while you cook the shrimp — it softens slightly and develops flavor.
- 3Season shrimp with chili powder, cumin, garlic powder, a pinch of salt, and lime juice. Toss to coat.
- 4Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 90 seconds per side until pink, opaque, and curled into a C-shape. Do not overcook — shrimp that curl into an O-shape are rubbery.
- 5Warm tortillas in a dry skillet for 30 seconds per side, or over a gas flame for char.
- 6Assemble: spread chipotle crema on each tortilla, top with a spoonful of slaw, then 3–4 shrimp.
- 7Finish with fresh cilantro and a squeeze of lime. Serve immediately.
Pro Tips
- ✓
Don't overcook the shrimp. They need just 90 seconds per side — pink, slightly curled, and just opaque in the center. They continue cooking from residual heat for 30 seconds after leaving the pan. Pull them the moment they look done.
- ✓
Pat shrimp dry before seasoning — excess moisture prevents searing and makes the shrimp steam instead of caramelize.
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The slaw improves with 10–15 minutes of rest in the dressing. Make it first, before you do anything else.
Frequently Asked Questions
Can I use frozen shrimp for shrimp tacos?
Absolutely — frozen shrimp are often fresher than 'fresh' at the seafood counter, which may have been previously frozen anyway. Thaw overnight in the fridge, or place in a colander under cold running water for 5 minutes. Pat completely dry before seasoning.
What can I substitute for chipotle in the crema?
Smoked paprika + a pinch of cayenne gives a similar smoky-spicy profile. Hot sauce (like Cholula or Tapatio) stirred into sour cream also works well. For a milder crema, use regular paprika and add a squeeze of lemon for acidity.
How do I make shrimp tacos gluten-free?
Use corn tortillas — they're naturally gluten-free and the traditional choice for seafood tacos. Check the shrimp seasoning (plain spices are fine) and ensure the sour cream has no additives. All other ingredients in this recipe are naturally gluten-free.
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