Shrimp tacos
Smoky chili-lime shrimp tucked into warm corn tortillas with a crunchy, creamy lime slaw, all in about half an hour.
- 30 min total
- 25 min hands-on
- Anyone can make this
- Serves 4
- About $3.54 a serving
- 380 calories
- Gluten-free
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 4 servings.
- 1 lb raw shrimp, peeled and deveined, tails off, thawed if frozen
- 3 tbsp mayonnaise
- 2 limes, 1 juiced, 1 cut into wedges
- 2 cups coleslaw mix
- 8 corn tortillas
- 1 avocado, sliced
- ¼ cup cilantro, chopped (optional)
From your pantry
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt, divided
- 1 tbsp olive oil
Each serving has about 380 calories, 27 g protein, 32 g carbs and 18 g fat, and costs about $3.54 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No raw shrimp? Frozen raw shrimp works.
- No limes? Lemons work.
- No coleslaw mix? Green cabbage or red cabbage works.
- No avocados? Guacamole works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the mayonnaise with half the lime juice and of the salt. the coleslaw mix with half of this sauce and save the rest for .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
the shrimp dry and them with the chili powder, cumin, smoked paprika, garlic powder, the rest of the salt and the rest of the lime juice.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Warm the tortillas in a dry large over medium-high heat, about 30 seconds per side, and wrap them in a clean towel.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 1 min
Dolly’s tip: Warm corn tortillas bend. Cold ones crack. The towel keeps them soft.Add the oil to the same . Cook the shrimp in one layer 1 to 2 minutes per side, until pink and opaque.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 3 min
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Fill each tortilla with slaw, a few shrimp and a slice or two of avocado.
with the rest of the lime sauce, scatter the cilantro over and serve with lime wedges.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
