Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 1 pound (450 g) extra-large shrimp, peeled and deveined; 1 teaspoon chili powder; ½ teaspoon garlic powder; ½ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper; ¼ teaspoon smoked paprika; 1 tablespoon lime juice (from ½ lime); 1 tablespoon extra-virgin olive oil; 2 cups shredded green cabbage (¼ medium head); ¼ medium red onion, thinly sliced; ¼ cup chopped fresh cilantro; ⅓ cup (75 g) sour cream; 1 tablespoon lime juice (from ½ lime); ½ teaspoon chili powder (try homemade chili powder); Pinch of fine sea salt; Pinch of granulated sugar; 8 (6-inch) corn tortillas or flour tortillas; Optional toppings like sliced avocado, guacamole, and pickled red onions; Lime wedges

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https://www.inspiredtaste.net/106452/shrimp-tacos-recipe/

Easy Shrimp Tacos Recipe

You'll love these shrimp tacos with juicy, spiced shrimp and the easiest sour cream cabbage slaw. Low-effort, pantry-friendly, and ready in about 20 minutes!

Rezept

Main

Zubereitungszeit ca. 20 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 5 Minuten

Zutaten:

1 pound (450 g) extra-large shrimp, peeled and deveined
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
1 tablespoon lime juice (from ½ lime)
1 tablespoon extra-virgin olive oil
2 cups shredded green cabbage (¼ medium head)
¼ medium red onion, thinly sliced
¼ cup chopped fresh cilantro
⅓ cup (75 g) sour cream
1 tablespoon lime juice (from ½ lime)
½ teaspoon chili powder (try homemade chili powder)
Pinch of fine sea salt
Pinch of granulated sugar
8 (6-inch) corn tortillas or flour tortillas
Optional toppings like sliced avocado, guacamole, and pickled red onions
Lime wedges

Arbeitsschritte:

In a medium bowl, toss together the shrimp, chili powder, garlic powder, ½ teaspoon of salt, black pepper, smoked paprika, and 1 tablespoon of lime juice. Set aside to marinate for about 10 minutes.
While the shrimp sits, prepare the slaw. In another medium bowl, toss together the cabbage, red onion, cilantro, sour cream, remaining tablespoon of lime juice, sugar, pinch of salt, and ½ teaspoon of chili powder. Mix well, then refrigerate until ready to serve.
Heat the oil in a large skillet over medium-high heat. Add the shrimp in one layer, and cook, flipping once or twice, until they are firm and opaque throughout, 4 to 5 minutes.
If using a gas stove, warm the tortillas directly over a medium-low flame, turning frequently to prevent burning. Alternatively, wrap the tortillas in foil and warm them in a 350°F (180°C) oven for 5 to 10 minutes.
Arrange the warmed tortillas on a platter. Fill each with 3 to 4 shrimp and top with a generous spoonful of the slaw. Add any optional toppings and serve with extra lime wedges on the side.