Shrimp tacos are the 15-minute dinner you didn’t know you needed. Juicy, zesty shrimp. Warm tortillas. Crunchy slaw. Creamy chipotle sauce. Taco Tuesday just got faster. Better than takeout.
Serves 4 (makes 8-10 tacos).
Step-by-Step Instructions
Make Slaw & Sauce
Mix cabbage, cilantro, lime juice, olive oil, salt, and pepper. Set aside.
Blend sour cream, chipotle pepper, adobo sauce, lime juice, and salt until smooth. Refrigerate.
Cook Shrimp
Pat shrimp dry. In a bowl, toss shrimp with olive oil, garlic, chili powder, cumin, paprika, cayenne, salt, and lime juice.
Heat a large skillet over medium-high heat. Cook shrimp 1-2 minutes per side until pink and opaque. Remove from heat.
Warm Tortillas
Warm tortillas in a dry skillet or microwave for 15 seconds.
Assemble & Serve
Fill tortillas with shrimp, slaw, and chipotle sauce. Squeeze lime over everything. Quick, zesty, perfect.
Summary
Prep Time: 10 min | Cook Time: 10 min | Total: 20 min
Yield: 8-10 tacos | Difficulty: Easy
Storage Notes
Don’t assemble ahead. Shrimp gets rubbery when reheated. Store components separately: cooked shrimp (2 days in fridge), slaw, and sauce. Reheat shrimp in a skillet and assemble fresh. Tortillas are best warm.
