{"id":8641,"date":"2024-04-25T12:09:41","date_gmt":"2024-04-25T12:09:41","guid":{"rendered":"https:\/\/homekitchennotes.com\/savoryspice\/shrimp-tacos\/"},"modified":"2024-07-30T08:03:02","modified_gmt":"2024-07-30T08:03:02","slug":"shrimp-tacos","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/shrimp-tacos\/","title":{"rendered":"Shrimp Tacos"},"content":{"rendered":"

Not to play favorites, but when it comes to street food, it’s hard to beat a well-executed<\/p>\n

 <\/p>\n

taco. Shrimp tacos are easy, fast, and the perfect canvas for showcasing all the best parts of the handheld favorite. Pan-seared shrimp get seasoned with homemade taco seasoning and drizzled with lime juice, then piled into a charred corn tortilla with crisp cabbage slaw and topped with jalapeno-garlic crema (a game changer). Whip these up for an easy weeknight dinner ready in under 45 minutes (!!) that is sure to impress. Here’s everything you need to know:<\/p>\n

Which kind of tortilla is best for shrimp tacos?
\n<\/strong>Corn tortillas are the classic choice for shrimp tacos and our first choice because of the fragrant corn smell, but it\u2019s truly up to you. If you prefer a toasted flour tortilla, you can make an equally delicious taco.<\/p>\n

What kind of toppings go on a shrimp taco?
\n<\/strong>Like any taco, shrimp tacos are best when you keep it simple. We went with a simple slaw of shredded cabbage, cilantro, scallion, and lime juice to add a layer of crunch and freshness. Seafood tacos also benefit from a layer of crema to provide some creaminess and a slight tang. For an extra kick to the crema, we added chopped pickled jalape\u00f1o, garlic, and plenty of lime juice. With all of the mix-ins, the crema that tops the tacos is on the chunky side. If you want something smoother and drizzle-able, blitz all of the crema ingredients in a food processor or blender until smooth.<\/p>\n

Serving ideas for shrimp tacos:
\n<\/strong>We love these tacos paired with corn salsa or cilantro-lime rice for a satisfying, customizable meal, but you also can’t go wrong with black bean and corn salad, coleslaw, or grilled avocados.<\/p>\n

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Ingredients<\/h2>\n<\/div>\n
\n
\n
    \n
  • 1<\/strong> lb.<\/strong>medium shrimp, peeled, deveined<\/li>\n
  • 2<\/strong> tsp.<\/strong>store-bought or homemade taco seasoning<\/li>\n
  • 2<\/strong>large cloves garlic, finely chopped, divided<\/li>\n
  • Kosher salt<\/li>\n
  • 2<\/strong>scallions, green and white parts separated, sliced<\/li>\n
  • 1\/4<\/strong> c.<\/strong>sour cream<\/li>\n
  • 2<\/strong> tbsp.<\/strong>finely chopped pickled jalape\u00f1os<\/li>\n
  • 2<\/strong> tbsp.<\/strong>mayonnaise<\/li>\n
  • 2<\/strong>limes<\/li>\n
  • 1<\/strong> c.<\/strong>shredded green cabbage<\/li>\n
  • 1<\/strong> c.<\/strong>shredded red cabbage<\/li>\n
  • 1\/4<\/strong> c.<\/strong>fresh cilantro leaves, coarsely chopped, plus more for serving<\/li>\n
  • 3<\/strong> tbsp.<\/strong>neutral oil, divided<\/li>\n
  • 8<\/strong>small corn tortillas<\/li>\n
  • 1\/2<\/strong>avocado, sliced<\/li>\n
  • Sliced radishes, for serving<\/li>\n<\/ul>\n

     <\/p>\n<\/div>\n<\/div>\n

    \n
    \n

    Directions<\/h2>\n<\/div>\n
      \n
    • \n
        \n
      1. Step\u00a0<\/span>1<\/span>\n

        In a medium bowl, toss shrimp, taco seasoning, half of garlic, and 3\/4 teaspoon salt until combined. Set aside until ready to use.<\/li>\n

      2. Step\u00a0<\/span>2<\/span>In a small bowl, whisk white scallion parts, sour cream, jalape\u00f1os, mayonnaise, zest from 1 lime, juice from 1\/2 lime, 1\/4 teaspoon salt, and remaining garlic until combined. If you desire a smooth sauce, blend in a blender or food processor until smooth, about 15 seconds. Set aside until ready to use.<\/li>\n
      3. Step\u00a0<\/span>3<\/span>In a large bowl, toss green cabbage, red cabbage, cilantro, green scallion parts, juice from 1\/2 lime, and a heavy pinch of salt until combined.<\/li>\n
      4. Step\u00a0<\/span>4<\/span>In a large stainless steel or cast-iron skillet over medium-high heat, heat 1 tablespoon oil and swirl to coat pan. Once oil is shimmering, add shrimp in a single layer. Cook, turning halfway through, until cooked through and opaque, 2 to 3 minutes. Transfer shrimp to a clean medium bowl.<\/li>\n
      5. Step\u00a0<\/span>5<\/span>Reduce heat to medium, add juice from remaining 1 lime, and scrape up any browned bits from bottom of pan. Pour lime juice over shrimp. Wipe out skillet with paper towels.<\/li>\n
      6. Step\u00a0<\/span>6<\/span>In same skillet over medium-high heat, heat 1 tablespoon oil. Toast half of tortillas, turning frequently, until slightly charred on both sides, 3 to 4 minutes. Repeat with remaining 1 tablespoon oil and tortillas.<\/li>\n
      7. Step\u00a0<\/span>7<\/span>Divide shrimp mixture and coleslaw among tortillas; drizzle with crema. Top tacos with avocado, radish, and more cilantro.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

        Not to play favorites, but when it comes to street food, it’s hard to beat a well-executed   taco. Shrimp tacos are easy, fast, and the perfect canvas for showcasing all the best parts of the handheld favorite. Pan-seared shrimp get seasoned with homemade taco seasoning and drizzled with lime juice, then piled into a […]<\/p>\n","protected":false},"author":3,"featured_media":8642,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-8641","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-feast"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=8641"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8641\/revisions"}],"predecessor-version":[{"id":8715,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8641\/revisions\/8715"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/8642"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=8641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=8641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=8641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}