Shrimp Tacos

Quick seafood dinner.

Why You'll Love This Recipe

• 20 minutes to taco night.
• Smoky-spicy-creamy-crunchy in every bite.
• Light but satisfying.
• Easy to scale for a crowd.
• Better than restaurant shrimp tacos.

Ingredient Notes

• Chipotle in adobo is the secret — smoky, slightly sweet heat.
• Green cabbage holds crunch better than red for slaw.
• Fresh lime juice — bottled is too flat.

Ingredient Substitutions

• Fish (cod, tilapia) in place of shrimp.
• Greek yogurt for half the mayo.
• Lettuce cups instead of tortillas for low-carb.

Equipment Needed

• Mixing bowls
• Large skillet
• Tongs
• Tortilla warmer or dry skillet

Prep Tips

• Make the sauce and slaw before cooking shrimp; they need a few minutes to meld.
• Pat shrimp very dry for a real spice crust.

Instructions

1. 1

   Gather and prep: 1 shrimp, 8 small flour tortillas, 1/2 small head cabbage, shredded (about 4 cups), 1 lime (for juice), 1 tsp cilantro, 1 tsp cumin, 3 cloves garlic, minced, 1 tbsp mayonnaise. mince the garlic, and chop the fresh herbs before you start cooking.

2. 2

   Season shrimp with cumin and garlic, sear. Cook ground meat to 160°F internal; drain any excess fat before serving.

3. 3

   Make slaw with cabbage, lime, mayo.

4. 4

   Build tacos with shrimp and slaw.

Artsi Pro Tips

• Let the slaw sit while you cook — it's better at 10 minutes than 0.
• Warm tortillas over open flame for char.
• Don't crowd the shrimp; cook in batches for real searing.

Common Mistakes

• Overcooking shrimp into tough Os.
• Cold tortillas straight from the bag.
• Wet slaw from un-drained cabbage.

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