Ian’s Staples

Shrimp Tacos

Name: Shrimp Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 pound large or jumbo shrimp (peeled, deveined, and tails removed (fresh or frozen and thawed)); 1 tablespoon extra-virgin olive oil (divided); 1 teaspoon chili powder; 1 teaspoon ground chipotle chili pepper; 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; 6 to 8 corn or flour tortillas; Garnishes: avocados (cilantro, sour cream (or Greek yogurt), lime wedges, mango salsa); 1 cup nonfat plain Greek yogurt; 2 tablespoons extra-virgin olive oil; 1 clove garlic (peeled); 1/2 small jalapeno (seeds and membranes removed); 1/4 cup tightly packed fresh cilantro leaves; 1/4 teaspoon kosher salt; Zest and juice of 1 large or 2 very small limes (about 2 teaspoons zest and 3 tablespoons juice); 2 cups shredded cabbage ( or slaw mix)

6 servings

servings

15 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

1 pound large or jumbo shrimp (peeled, deveined, and tails removed (fresh or frozen and thawed))

1 tablespoon extra-virgin olive oil (divided)

1 teaspoon chili powder

1 teaspoon ground chipotle chili pepper

1 teaspoon ground cumin

1/2 teaspoon kosher salt

6 to 8 corn or flour tortillas

Garnishes: avocados (cilantro, sour cream (or Greek yogurt), lime wedges, mango salsa)

1 cup nonfat plain Greek yogurt

2 tablespoons extra-virgin olive oil

1 clove garlic (peeled)

1/2 small jalapeno (seeds and membranes removed)

1/4 cup tightly packed fresh cilantro leaves

1/4 teaspoon kosher salt

Zest and juice of 1 large or 2 very small limes (about 2 teaspoons zest and 3 tablespoons juice)

2 cups shredded cabbage ( or slaw mix)

Directions

Toss

Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.

Process

Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.

Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.

Serve

Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degrees F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.