This shrimp tacos recipe is quick seared shrimp in a corn tortilla with cabbage. It is not beef tacos or shrimp scampi.
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Shrimp Tacos
- Total Time: 23 minutes
- Yield: 4 servings 1x
Description
Shrimp Tacos. From Olivia.
Ingredients
Scale
- 1 pound (450g) peeled shrimp
- 1 tablespoon oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 8 corn tortillas
- 1 cup shredded cabbage
- Lime wedges
Instructions
- Toss the shrimp with oil, chili powder, cumin, and salt.
- Sear in a hot skillet 1 to 2 minutes per side, until just pink.
- Warm the tortillas.
- Fill with shrimp and cabbage. Finish with lime.
Notes
Pat the shrimp dry or they steam instead of sear.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Spice
A light coat. A paste of spice burns before the shrimp cook.
Cabbage
Raw and thin. Cooked cabbage turns the taco wet.
Time
Shrimp go from translucent to rubbery in a minute. Pull them at pink.
Heat
The pan should be hot before the shrimp go in.
Nutrition (estimated)
About 360 calories per serving. Estimate only, not a lab test.
FAQ
Frozen shrimp?
Thaw and pat dry. Icy shrimp throw off water.
Flour tortillas?
They work. Corn is sturdier with the cabbage.
Sauce?
A spoon of sour cream and lime is enough. This is not a creamy taco.
Leftovers?
Shrimp overcook on a second sear. Eat them the day you cook them.