I’m always a fan of tacos for dinner, even if it isn’t Cinco de Mayo or a Tuesday. Normally, I go for your standard ground beef tacos if I’m pinched for time, but recently I’ve been experimenting with these shrimp tacos and I must say that they are rapidly rising the ranks for me!
Shrimp tacos are actually faster to make than other proteins because the shrimp can cook in 4-5 minutes, especially if you buy the medium-large size shrimp which are better for taco making anyway. (The big ones are too big to fit nicely in a tortilla.)
While the shrimp are cooking, I mixed up a batch of this slaw which goes perfectly with the shrimp. I call it margarita slaw because it basically has the ingredients for a margarita (minus the tequila).
So, dig in and make some good tacos this week!
Shrimp Tacos with Margarita Slaw
Makes 8-10 tacos
Total Time: 20 minutes
Ingredients:
1 pound medium-large shrimp, peeled and cleaned (you can buy them shelled but don’t use cooked shrimp)
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
10 small flour tortillas, warmed
Sour cream, for serving
Cotija cheese, crumbled
Margarita slaw, for serving:
1 bag (14 ounce) prepared coleslaw
1/2 lemon, juice only
1/2 lime, juice only
1/4 cup fresh cilantro
1/2 teaspoon kosher salt
1 teaspoon sugar
Directions:
For the shrimp, peel and clean shrimp (or buy peeled shrimp). Toss with olive oil, paprika, cumin, garlic powder, salt, and pepper. Preheat a skillet over medium-high heat. Once hot, add the shrimp and cook for 4-5 minutes until shrimp are cooked through.
Meanwhile, make the slaw by tossing coleslaw mix with fresh lemon, lime, cilantro, salt, and sugar. Set aside.
To make tacos, smear a warmed tortilla with some sour cream. Add a few cooked shrimp and the slaw. Top with cotija cheese and serve immediately.
Want it spicier? I intentionally didn’t make these tacos particularly spicy so my kids would eat them (sort of), but I like spicy tacos so I added some pickled jalapeno to mine as well as a good hot sauce.
Taco it up this weekend, ya’ll!