Shrimp Tacos

Aug 10, 2023

By Victoria Ford | on August 02, 2023

LIP SMACKERS: Slaw goes on the soft flour tortillas, then the shrimp, then more sauce and crumbled cheese. (Supplied Photo)

Make these flavorful, crowd-pleasing tacos for your next gathering. They will look impressive on your serving table with minimal effort and, besides, tacos are just fun.

I’m always on the lookout for dishes that can feed a crowd. I’m making these scrumptious tacos with shrimp; however, you should substitute any type of fish your guests favor. Flaky cod works well, too. These are a popular dish while pretty easygoing on the chef.

The components can be made a few hours prior to serving and brought together at mealtime.

About shrimp, I only use wild-caught frozen. It is most likely fresher than any of the defrosted shrimp in the case and is easy to peel and clean. Shrimp are a low-calorie, lean protein and also contain a healthful dose of selenium, which is a known cancer-fighting mineral. Bonus!

With the addition of a homemade slaw and spices you most likely have on hand, these will be a big hit.

Did I hear someone say, “margarita”?

Ingredients (4 servings)

Soft flour tortillas

Shredded cabbage or store-bought coleslaw mix

Mexican cheese, such as cotija or queso fresco

1 pound wild-caught shrimp, defrosted and deveined

2 tablespoons taco seasoning

Tangy cilantro lime sauce:

½ cup full-fat Greek yogurt

¼ cup vegetable oil

½ cup green onions; include the green part, too

½ cup cilantro

½ teaspoon salt

½ teaspoon garlic powder

1 tablespoon apple cider vinegar

zest and juice of 2 limes

Instructions

Sauce: Add all ingredients together into the food processor or blender and blend just until smooth. You will still see the flecks of green.

Slaw: Toss some of the sauce with the shredded cabbage, saving some for topping your tacos.

Shrimp: Pat thawed shrimp with a paper towel and coat well with your taco seasoning. Preheat frying pan and add a drizzle of vegetable oil. Add shrimp to hot pan and sear lightly, turning to evenly cook, approximately 3 to 4 minutes per side. (I like a slight crust on the shrimp).

Assemble: Place slaw in folded soft flour tortilla followed by shrimp and finish with extra sauce and crumbled cheese. Add a pinch of cilantro for color and, of course, more flavor. Serve with lime wedges and extra sauce. As with all tacos, some like it hotter than others. Add some sriracha or other favorite hot sauce to taste.

I know you all will enjoy these handheld bites of “yum.” Double the recipe, invite more friends, and pour the icy, lime-y margaritas.

Love, from my kitchen to yours.

— Rose Smith

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