Entrée: United States – Shrimp Tacos

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 3

Approximate Time

Prep 20 min

Cook 5 min

Additional 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) raw shrimp, peeled and deveined (medium or large)
1 tbsp (15 ml) fresh lime juice (for shrimp), about 0.5 oz (15 g)
1 tbsp (15 ml) olive oil (for shrimp), about 0.5 oz (14 g)
2 tsp (10 ml) chili powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) smoked paprika
2 cloves garlic, minced
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) freshly ground black pepper
2 cups (180 g) finely shredded cabbage (green or red)
1 / 4 cup (30 g) thinly sliced red onion
1 / 4 cup (15 g) chopped fresh cilantro, plus more for serving
1 small jalapeño, seeded and minced (optional)
2 tbsp (30 ml) mayonnaise or Greek yogurt (for slaw)
2 tbsp (30 ml) fresh lime juice (for slaw)
1 tsp (5 ml) honey (or sugar)
8 small corn tortillas
1 tbsp (15 ml) olive oil (for cooking)
1 ripe avocado, sliced
1 / 3 cup (45 g) crumbled Cotija or feta (optional)
Hot sauce, to taste
Lime wedges, for serving

Show original ingredient measurements

1 lb (450 g) raw shrimp, peeled and deveined (medium or large)
1 tbsp (15 ml) fresh lime juice (for shrimp), about 0.5 oz (15 g)
1 tbsp (15 ml) olive oil (for shrimp), about 0.5 oz (14 g)
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
2 cloves garlic, minced
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
2 cups (180 g) finely shredded cabbage (green or red)
1 / 4 cup (30 g) thinly sliced red onion
1 / 4 cup (15 g) chopped fresh cilantro, plus more for serving
1 small jalapeño, seeded and minced (optional)
2 tbsp (30 ml) mayonnaise or Greek yogurt (for slaw)
2 tbsp (30 ml) fresh lime juice (for slaw)
1 tsp honey (or sugar)
8 small corn tortillas
1 tbsp (15 ml) olive oil (for cooking)
1 ripe avocado, sliced
1 / 3 cup (45 g) crumbled Cotija or feta (optional)
Hot sauce, to taste
Lime wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the slaw: In a bowl, whisk 2 tbsp (30 ml) lime juice, mayonnaise or Greek yogurt, honey, and a pinch of salt. Toss with cabbage, red onion, cilantro, and jalapeño (if using). Let sit 10 minutes to lightly soften.
Season the shrimp: Pat shrimp dry. In a bowl, combine shrimp with 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) lime juice, chili powder, cumin, smoked paprika, minced garlic, 1/2 tsp (2.5 ml) salt, and black pepper. Marinate 10 minutes while the slaw rests.
Warm the tortillas: Heat a dry skillet over medium and warm tortillas 30–45 seconds per side until pliable. Stack and keep wrapped in a clean towel.
Cook the shrimp: Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until pink, opaque, and just curled. Remove from heat.
Assemble: Fill warm tortillas with slaw and shrimp. Top with avocado, Cotija (if using), extra cilantro, and hot sauce. Squeeze lime over the top.
Serve immediately. Makes about 8 tacos (3–4 servings).

Make the slaw: In a bowl, whisk 2 tbsp lime juice, mayonnaise or Greek yogurt, honey, and a pinch of salt. Toss with cabbage, red onion, cilantro, and jalapeño (if using). Let sit 10 minutes to lightly soften.
Season the shrimp: Pat shrimp dry. In a bowl, combine shrimp with 1 tbsp olive oil, 1 tbsp lime juice, chili powder, cumin, smoked paprika, minced garlic, 1/2 tsp salt, and black pepper. Marinate 10 minutes while the slaw rests.
Warm the tortillas: Heat a dry skillet over medium and warm tortillas 30–45 seconds per side until pliable. Stack and keep wrapped in a clean towel.
Cook the shrimp: Heat 1 tbsp olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until pink, opaque, and just curled. Remove from heat.
Assemble: Fill warm tortillas with slaw and shrimp. Top with avocado, Cotija (if using), extra cilantro, and hot sauce. Squeeze lime over the top.
Serve immediately. Makes about 8 tacos (3–4 servings).