Jump to Recipe Print Recipe

Spiced shrimp and quick-pickled red cabbage fill corn tortillas for dressed-up tacos that are simple to put together and sure to be a real crowd-pleaser. Pair with a crisp, simple green salad for a light and satisfying meal that’s perfect for any occasion!

Shrimp Tacos

Print Recipe Pin Recipe
Total Time 35 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 pound peeled and deveined shrimp tails removed
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 3 tablespoons avocado oil
  • Kosher salt
  • 1½ cups thinly sliced red cabbage (¼ small cabbage)
  • 2 limes
  • 12 corn tortillas
  • Guacamole
  • Pico de gallo
  • Cilantro leaves

Instructions
 

  • In a medium bowl, toss the shrimp with the cumin, cayenne, onion powder, garlic, black pepper and 1 tablespoon oil. Season the shrimp lightly with salt. If you have time, you can refrigerate the shrimp to marinate for at least 30 minutes and up to 12 hours.
  • Squeeze 1 tablespoon juice from 1 lime. Slice the remaining lime into wedges for serving. In a small bowl, quick pickle the cabbage by combining the shredded cabbage with the lime juice and a pinch of salt. Toss together and set aside.
  • Heat a large (12-inch) skillet over medium. Warm a tortilla in the dry skillet, flipping once, until soft and pliable, about 30 seconds. Place in a dish towel to keep warm. Repeat until all the tortillas are warmed, stacking and wrapping them in the dish towel until ready to use.
  • Heat a tablespoon of oil in the skillet over medium-high. Add half of the shrimp and cook without stirring until the contact side is browned around the edges, about 3 minutes. Flip to cook the other side for 1 to 2 minutes, until the shrimp is fully cooked. Move to a plate and cook the remaining shrimp, heating up the remaining tablespoon of oil before adding the shrimp to get a nice sear.
  • To assemble, spread some guacamole down the middle of each tortilla. Divide the shrimp among the warm tortillas and top with pico de gallo, quick pickled cabbage and cilantro leaves. Serve immediately with lime slices for squeezing.

Notes

Credit: NYT Cooking by Yewande Komolafe