Prep Time: 20 minutes mins
Cook Time: 10 minutes mins
Total Time: 30 minutes mins
Shrimp Tacos
- 1 1/2 lbs raw 16-20 shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- 1/2 teaspoon ground cumin
- 2/3 cup salsa verde
- 1/4 cup chopped cilantro
- 8 corn tortillas, warmed
- 1 lime, cut into wedges
- 1/4 cup Mexican crema
- 1/2 cup crumbled cotija cheese
- kosher salt
- freshly cracked pepper
Slaw
- 3 cups shredded cabbage
- 2 serrano pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 1/2 cup chopped cilantro
- 3 tablespoons lime juice
- 3 tablespoons Mexican crema
Season the shrimp. Pat the shrimp very dry with paper towels. Toss the shrimp with 1 tablespoon of olive oil, salt, pepper, and cumin in a mixing bowl until well coated. Set aside.
Mix the slaw. Combine the slaw ingredients in a large mixing bowl and season with salt and pepper. Toss well and set aside.
Cook the shrimp. Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Once the skillet is hot, add the shrimp to the skillet and spread in a single layer. Cook for 3-4 minutes on one side, until browned, and flip. Add the salsa verde to the skillet and simmer for 5 minutes. Add the cilantro and season to taste with salt and pepper.
Assemble. Layer the shrimp and slaw on the warmed corn tortillas. Top with crema and cotija and serve with lime wedges on the side.
Serving: 1tacoCalories: 233kcalCarbohydrates: 18gProtein: 15gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 122mgSodium: 795mgPotassium: 268mgFiber: 3gSugar: 3gVitamin A: 519IUVitamin C: 16mgCalcium: 151mgIron: 1mg