Description
These spicy shrimp tacos are packed with smoky flavor and topped with a creamy jalapeño lime sauce made with Greek yogurt, cilantro, and lime. A quick gluten-free dinner perfect for busy weeknights and summer meals.
Ingredients
Spice Blend
- 1 teaspoon cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
Jalapeno Lime Sauce
- 1/2 cup Greek yogurt
- juice from 1 lime
- 1 jalapeno, roughly chopped
- 1 small bunch cilantro, roughly chopped
- pinch of salt and black pepper
Shrimp Tacos
- 1 lb. (or more) shrimp, peeled and cleaned
- 1 tablespoon olive oil
- 1 cup shredded cabbage (I like to use store bought shredded cabbage)
- 1/2 cup shredded romaine lettuce
- small bunch cilantro, roughly chopped or pulled apart
- 6-8 corn tortillas (or flour)
Instructions
- Place the shrimp in a medium sized mixing bowl. Pat the shrimp dry with a paper towel.
- If you haven’t already done so, combine the spice blend in a small bowl. Drizzle the shrimp with olive oil and 2 tablespoons of the spice blend. Toss with tongs to coat and let sit.
- Turn your grill to high or heat up a skillet over high heat. When the grill or skillet is hot, add the shrimp in an even layer. Cook for 2-3 minutes and then flip over for another 2-3 minutes or until the shrimp are fully cooked. Remove the shrimp and let sit aside on a plate.
- Make the jalapeno sauce, by combining all ingredients in a blender and pulse on high until smooth or it has reached the texture that you like.
- Combine the cabbage, romaine and cilantro in a bowl – toss with your hands or tongs until combine.
- To assemble the tacos, heat your tortillas up either on your stove until browned or in a microwave until heated up. Place a small amount of the cabbage slaw in the middle of the tortilla, top with 6 shrimp and spoon some of the jalapeno lime sauce on top. Enjoy.
Notes
Make sure the shrimp are fully thawed. Place the bag in your refrigerator over night or place the shrimp in an even layer on a paper towel lined baking sheet tray and let thaw at room temperature for 30 minutes to an hour. It is important that the shrimp are fully thawed and dry before applying the spice blend and cooking them.
This spice recipe will make more than you need for this shrimp taco recipe. Either make 1/2 of the recipe or store the remaining in a container with a lid and store wherever you keep your spices. Be sure to label the container.
Check out my recipe for All-Purpose Mexican Inspired Spice Blend for addition ways to use this blend
- Prep Time: 5
- Cook Time: 8
- Category: Dinner
- Method: Grilling, Sautéing
- Cuisine: Mexican