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Overhead shot of Shrimp tacos on a skewer with lime wedges

Shrimp Tacos

  • Author: Shelagh
  • Prep Time: 20
  • Cook Time: 3 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Saute or grill
  • Cuisine: American

Description

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?


Ingredients

Scale

2 chipotle chiles in adobo sauce

2 tablespoons adobo sauce from chipotle can


2 tablespoons honey

1 lime, zested with microplane (affiliate link)

1 lb. medium to large shrimp, peeled, deveined (well dried with paper towels) 


Kosher salt (affiliate link)

½ cup sour cream

1 small garlic clove, grated with microplane (affiliate link)

¼ head of napa cabbage, sliced very thin 


1 half bunch cilantro with tender stems, roughly chopped 


1 small red onion, sliced very thin


2 limes

8 corn tortillas


2 tablespoons olive oil


Instructions

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.


Notes

*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

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