Zesty Shrimp Tacos with Cabbage Slaw and Lime Crema
Looking for a fresh and vibrant dish that screams summer? These shrimp tacos are a delightful choice. Perfectly spiced shrimp topped with a crunchy cabbage slaw and a zesty lime crema make this a standout meal that's ready in under 30 minutes.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 2 cups green cabbage, finely shredded
- 1 cup carrots, grated
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1/2 cup sour cream
- 1 tablespoon mayonnaise
- Zest of 1 lime
Instructions
- Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper until well-coated.
- Cook the Shrimp: Heat a pan over medium-high heat and cook the shrimp for 2-3 minutes on each side, until pink and cooked through.
- Make the Slaw: In a separate bowl, combine shredded cabbage, grated carrots, cilantro, and lime juice. Toss to mix well.
- Prepare the Lime Crema: In a small bowl, mix together sour cream, mayonnaise, lime zest, salt, and a splash of lime juice to taste.
- Assemble the Tacos: Warm the tortillas and fill each with cooked shrimp, topped with cabbage slaw and a drizzle of lime crema. Serve immediately.
Cook’s tips
- Pat the shrimp dry before seasoning to help the spices adhere better.
- Don't overcook the shrimp; they turn pink and opaque in just 2-3 minutes per side.
- Warm the tortillas in a dry skillet or directly over a flame for a slight char.
- Adjust the lime juice in the crema to your preferred level of tanginess.
- If you have time, let the slaw sit for 5 minutes to allow the flavors to meld.
Substitutions
- Use Greek yogurt instead of sour cream for a lighter crema.
- Swap the corn tortillas for flour tortillas if you prefer a softer texture.
- Use red cabbage for a colorful twist, or a mix of both.
- Add a pinch of cayenne or chipotle powder for extra heat.
- Substitute the shrimp with grilled chicken or tofu for a different protein.
Storage & reheating
Store the shrimp, slaw, and crema separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet over medium heat until warmed through, and assemble the tacos fresh.
Frequently asked questions
Can I use frozen shrimp?
Yes, thaw them completely and pat dry before seasoning. Frozen shrimp work just as well in this recipe.
Can I make the crema ahead of time?
Absolutely! The lime crema can be prepared up to 2 days in advance and stored in the refrigerator.
How do I keep the tortillas warm?
Wrap the warmed tortillas in a clean kitchen towel or foil to keep them soft and warm until serving.
Is this recipe gluten-free?
Yes, as long as you use corn tortillas and check that all seasonings are gluten-free, this dish is naturally gluten-free.
