No need to wait for Tuesday to eat up these bad-boys. Shrimp Tacos are meant for Shrimp Saturdays, of course. But you do you.
Tacos take no time at all to prepare and are super easy. If it’s a lovely night, then grill the whole ka-boodle, no need to turn on the stove. Just be sure the grill is preheated to high. By the time you get the corn tortillas heated, the shrimp will be done. Dinner is served.
Shrimp Tacos are perfect at any time of year too. That’s the beauty of their versatility. Oh, and if you’re wondering ‘where’s the crema Shelagh?’, let’s just say, do as I say, not as I do. I messed up and added it to the cabbage. BUT no worries, you could do that too, it was delish!
If you are feeling a bit ambitious and have some special friends coming for dinner, but sure to make some homemade tortillas, I mean, why not? Make it a taco party.
Taco making tips:
- no canned chipotle? no problem, use either dried chipotle, or smoked paprika with a little cayenne pepper to taste
- no shrimp? no problem, try it with chicken thighs, yum
- swap out flour tortillas for the corn, just as tasty
Other sauces to shrimp tacos:
- Homemade salsa, it’s easy!
- Roasted Poblano Sauce
- Garlic Scallion Aioli
- Fresh Corn Salsa (by my friend Maggie at KilKenney Kitchen)
This taco dinner couldn’t be simpler or quicker to make. Improvise with ingredients as needed (see above), try new things. In a pickle? (not the onion pickle, a pickle-pickle) give me a ring, I’m here to help. Oh, and did I mention, they’re gluten-free?
2 chipotle chiles in adobo sauce
2 tablespoons adobo sauce from chipotle can
2 tablespoons honey
1 lime, zested with microplane
1 lb. medium to large shrimp, peeled, deveined (well dried with paper towels)
½ cup sour cream
1 small garlic clove, grated with microplane
¼ head of napa cabbage, sliced very thin
1 half bunch cilantro with tender stems, roughly chopped
1 small red onion, sliced very thin
8 corn tortillas
2 tablespoons olive oil
Stir chipotles, adobo sauce, honey and zest in a medium bowl until combined. Add shrimp; season with salt. Toss until shrimp is evenly coated with sauce. Set aside while you prep your toppings.
Make the crema: Mix sour cream with about 2 tablespoons lime juice in a small bowl. Grate garlic clove into bowl, season with salt, and stir to combine.
Make the cabbage salad: Thinly slice ¼ head of cabbage into very thin strips. Coarsely chop cilantro.
Make pickled onions: Add red onion to a small bowl. Add juice from limes to bowl with a pinch of salt. Toss the onion and let sit to soften.
Heat a large nonstick skillet over medium-high. Working with one at a time, warm the tortilla in the skillet or over an open flame**, until pliable and starts to bubble seconds per side. Transfer tortillas to a clean tea towel and wrap tightly to keep warm.
Return skillet to medium-high heat and pour in oil. Once oil begins to shimmer, add shrimp and cook, stirring occasionally, until shrimp turns pink, has a bit of char, and is cooked through, 1-1/2-2 minutes. Remove skillet from heat and assemble your tacos.
Unwrap tortillas and build tacos with shrimp, cabbage, garlic crema, cilantro, and onions.
*feeling ambitious? Try making your own tortillas, nothing compares!
**using long tongs place the tortillas on a gas-burner for about 5-10 seconds, flip and repeat. Keep an eye on them so they don’t burn.
Feel free to grill these tacos, even better!
Keywords: chipotle shrimp tacos, shrimp tacos with cabbage slaw, grilled shrimp tacos, shrimp tacos with slaw, shrimp taco recipe, gluten-free