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Shrimp Tacos with Slaw
420 cal32g protein28g carbs18g fat680mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
Everyday 25nothing beyond the everyday cabinet
Shrimp Tacos with Slaw
Nº 50  ·  No ratings yet
Casual25 minBeginner friendly
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients

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Cook it to
Shrimp145°F / 63°C
Shrimp: opaque and firm. USDA minimum internal temperatures. Measure at the thickest part, away from bone.
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well with
Most sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Toss cabbage, half the cilantro, juice of one lime, jalapeño, and a pinch of salt in a bowl. Set aside to soften slightly.
2Stir sour cream with 1 tbsp lime juice, minced garlic, and salt to taste. Set crema aside.
3Season shrimp with salt, pepper, cumin, and cayenne. Heat oil in a skillet over medium-high. Sear shrimp 2–3 minutes per side until pink and cooked through. Remove to a plate.
4Warm tortillas in the skillet or directly over a gas flame until pliable, about 30 seconds per side.
5Build each taco: crema, shrimp, slaw, onion, cotija, remaining cilantro. Serve with lime wedges.