Bronzed Shrimp Tacos
These Bronzed Shrimp Tacos offer a vibrant and flavorful taste of sun-kissed seafood. Perfectly spiced, golden-brown shrimp are nestled in warm tortillas with a refreshing slaw and creamy sauce for an unforgettable taco experience. This recipe will quickly become your new favorite taco indulgence.
Equipment
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowls (small, medium, large)
- Paper towels
- Whisk
- Large skillet
- Spatula
- Tongs
- Tortilla warmer (optional)
- Serving platter
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups shredded cabbage green and/or red
- ½ cup shredded carrots
- ¼ cup chopped cilantro
- 2 tablespoons lime juice
- 1 tablespoon mayonnaise
- ½ teaspoon sugar
- Salt and pepper to taste
- ½ cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- Salt and pepper to taste
- 12 small corn or flour tortillas
- Lime wedges, for serving
- Optional toppings: avocado slices, diced red onion, pickled jalapeños
Instructions
- Pat the shrimp dry with paper towels.
- In a medium bowl, combine the chili powder, smoked paprika, garlic powder, cumin, cayenne pepper (if using), salt, and pepper.
- Add the shrimp to the bowl and toss to coat evenly with the spice mixture.
- In a large bowl, combine the shredded cabbage, carrots, and cilantro.
- In a small bowl, whisk together the lime juice, mayonnaise, and sugar.
- Pour the dressing over the cabbage mixture and toss to combine. Season with salt and pepper to taste.
- In a small bowl, combine the sour cream (or Greek yogurt), lime juice, cilantro, and minced garlic.
- Season with salt and pepper to taste. Set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the shrimp to the skillet in a single layer, being careful not to overcrowd the pan. Cook in batches if needed.
- Cook for 2-3 minutes per side, until the shrimp are pink, opaque, and nicely browned.
- Remove the shrimp from the skillet and set aside.
- Warm the tortillas according to package directions.
- Fill each tortilla with a generous portion of the bronzed shrimp.
- Top with the slaw and a drizzle of the creamy sauce.
- Garnish with lime wedges and any other desired toppings, such as avocado slices, diced red onion, or pickled jalapeños.
- Serve immediately and enjoy!
Notes
For extra spice, add cayenne pepper or hot sauce. For a tropical twist, add diced mango or pineapple to the slaw. To add crunch, top with crumbled tortilla chips or toasted pepitas. Try different sauces like chipotle mayo or cilantro-lime vinaigrette. Overcooked shrimp will be rubbery, so cook just until pink and opaque. If slaw is soggy, pat cabbage dry and add dressing just before serving. If sauce is too thick, add water or lime juice to thin.