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Spicy Shrimp Tacos - Bright, Bold, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tails off)
  • Spices for the shrimp: 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne (more or less to taste), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Acid and fat: 1 lime (zest and juice), 1 tablespoon olive oil
  • Slaw: 2 cups shredded cabbage (green, purple, or mix), 1/4 cup chopped cilantro, 1/4 small red onion thinly sliced, 1 small jalapeño thinly sliced (optional), juice of 1/2 lime, pinch of salt
  • Lime crema: 1/2 cup sour cream or plain Greek yogurt, 1 tablespoon lime juice, 1/2 teaspoon lime zest, 1 teaspoon hot sauce or chipotle sauce, pinch of salt
  • Tortillas: 8 small corn or flour tortillas
  • Toppings (optional but great): diced avocado, pico de gallo, extra cilantro, lime wedges, crumbled cotija cheese

Method
 

  1. Prep the shrimp. Pat the shrimp dry with paper towels. Dry shrimp sear better and don’t steam in the pan.
  2. Make the spice mix. In a small bowl, combine chili powder, smoked paprika, cumin, cayenne, garlic powder, onion powder, salt, and pepper.
  3. Season and marinate. Toss the shrimp with olive oil, lime zest, and half the lime juice. Sprinkle on the spice mix and coat evenly. Let sit for 10 minutes while you prep the slaw and sauce.
  4. Mix the slaw. In a bowl, combine cabbage, cilantro, red onion, and jalapeño if using. Add a squeeze of lime and a pinch of salt. Toss and set aside so it softens slightly.
  5. Stir the crema. In a small bowl, whisk sour cream (or yogurt) with lime juice, lime zest, hot sauce, and a pinch of salt until smooth. Adjust with more lime or hot sauce to taste.
  6. Warm the tortillas. Heat a dry skillet over medium-high. Warm tortillas 20–30 seconds per side until pliable and a bit charred in spots. Keep them wrapped in a clean towel.
  7. Cook the shrimp. Heat a large skillet over medium-high. Add a light drizzle of oil. Cook shrimp in a single layer for 1–2 minutes per side until pink and just opaque. Don’t overcook. Squeeze the remaining lime juice over the shrimp off the heat.
  8. Assemble the tacos. Layer warm tortillas with slaw, a few shrimp, a drizzle of lime crema, and your favorite toppings like avocado or cotija. Serve with lime wedges.