Rating: 4 stars
106 Ratings
  • 5 star values: 63
  • 4 star values: 17
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 8

These shrimp tacos are about to be your go-to recipe. The combination of warm spices in this shrimp taco recipe give an explosion of flavor after marinating together for 30 minutes. Serving the shrimp tacos with slaw calms the spices with a zesty, tangy finish thanks to the lime and sour cream.

Maggie Meyer
Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp, if frozen. Rinse shrimp; pat dry. In a resealable plastic bag combine olive oil, garlic, cumin, chili powder, and 1/4 tsp. salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes.

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  • Meanwhile, finely shred peel from lime; juice lime. For lime slaw, in a large bowl combine the lime peel, lime juice, cabbage, and remaining 1/4 tsp. salt; set aside. In a small bowl combine sour cream and chipotle pepper; set aside. Wrap tortillas in foil.

  • Thread shrimp on 10-inch metal skewers.* On a covered grill, grill tortilla packet directly over medium heat for 5 minutes; turning once. Add shrimp to grill; cook 5 to 8 minutes or until opaque, turning halfway through grilling. Remove tortilla packet from grill. Remove shrimp from skewers.

  • To serve, spread tortillas with sour cream mixture. Top with lime slaw and shrimp. Sprinkle with cilantro and pass lime wedges, if desired.

*

If using wooden skewers, soak in water 30 minutes before using.

Nutrition Facts

233 calories; fat 7g; cholesterol 131mg; saturated fat 2g; carbohydrates 25g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 4g; protein 18g; vitamin a 542.1IU; vitamin c 22.8mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 8mcg; sodium 319mg; potassium 328mg; calcium 109mg; iron 1.7mg.
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