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Shrimp Street Tacos: The Ultimate Recipe and Guide

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Zesty shrimp tacos with vibrant slaw and creamy chipotle sauce, perfect for a quick, delicious meal.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 tablespoon lime juice
  • 4 cups shredded cabbage (green or a mix)
  • 1/2 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and black pepper to taste
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1–2 chipotle peppers in adobo sauce, finely chopped (adjust to your spice preference)
  • 1 tablespoon adobo sauce (from the can of chipotle peppers)
  • 1 tablespoon lime juice
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • 12 small corn tortillas
  • Optional toppings: avocado slices, crumbled cotija cheese, pickled onions, hot sauce, lime wedges

Instructions

  1. Prepare the Shrimp: Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the lime juice and toss again. Marinate for 15-30 minutes in the refrigerator.
  2. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp in a single layer (cook in batches if needed). Cook for 2-3 minutes per side, until pink and opaque. Remove from skillet and set aside.
  3. Prepare the Slaw: In a large bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss well to combine. Taste and adjust seasonings. Refrigerate for at least 30 minutes.
  4. Make the Chipotle Crema: In a small bowl, combine the sour cream, mayonnaise, chopped chipotle peppers, adobo sauce, lime juice, and garlic powder. Stir well to combine. Taste and adjust seasonings. Refrigerate for at least 30 minutes.
  5. Warm the Tortillas: Warm corn tortillas in a dry skillet over medium heat (30 seconds per side), in the microwave wrapped in a damp paper towel (30-60 seconds), or directly over a gas flame (a few seconds per side). Keep warmed tortillas wrapped in a clean kitchen towel.
  6. Assemble the Tacos: Lay out warmed tortillas. Spoon slaw onto each tortilla. Top with cooked shrimp. Drizzle with chipotle crema. Add optional toppings. Serve immediately with lime wedges.

Notes

  • Don’t overcook the shrimp! Cook them just until they are pink and opaque.
  • Use fresh lime juice for the best flavor.
  • Adjust the spice level of the chipotle crema to your liking.
  • Warm the tortillas properly for pliability and better taste.
  • Experiment with toppings to customize your tacos.

Find it online: https://mmmflavors.com/shrimp-street-tacos/