Shrimp Tacos with Creamy Slaw

Posted On 20 June 2019

Had something like this at a party last summer. They copied this recipe for me. I’ve adapted it some.

1 pound large shrimp, peeled, deveined, and tails removed. Fresh or frozen and thawed.
1 tbsp. olive oil, divided
1 tsp. chili powder
1 tsp. chipotle chili powder
1 tsp. ground cumin ¹
1/2 tsp. kosher salt
6-8 corn or flour tortillas
Avocado, cilantro, sour cream, and/or lime wedges for garnish
1 cup nonfat plain Greek yogurt
2 tbsp. olive oil
1 clove garlic, peeled
Small jalapeño, seeded and membranes removed
1/2 cup packed fresh cilantro leaves
1/2 tsp. kosher salt
2 tsp. lime zest
3 tbsp. lime juice²
2 cups shredded cabbage or slaw mix³

Rinse and pat dry the shrimp. Transfer to large mixing bowl.
Drizzle with 1/2 tbsp. of the olive oil and sprinkle with the chili poders, cumin, and salt. Toss to coat. Let rest.
Sauce and Slaw: In a food processor, process the yogurt, olive oil, garlic, jalapeño, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired.
Place the cabbage in a bowl and toss with about 1/2 cup of the sauce. Add more sauce if desired. Reserve the rest of the sauce for serving.
(Optional) Put the tortillas in a 250°F (120°C) oven to warm while cooking the shrimp.
Heat a large, nonstick skillet over medium heat. When hot, add the remaining 1/2 tbsp. olive oil and add the shrimp. Cook until cooked through and no longer translucent in the center, about 2 minutes per side.⁴ Try not to overcook. Transfer immediately to plate.
Assembly. Fill the tortillas with shrimp, top with slaw, maybe some extra sauce, a squeeze of lime juice, maybe some of the other optional toppings.

Alternatively, could mix chili powder, cayenne, cumin, dried cilantro — make it your own.
This is the zest and juice of probably a couple of small limes or one large lime
I keep meaning to try this with Napa cabbage mixed in
Shrimp should be cooked to 120°F (50°C).