Shrimp Tacos
Standard · 35 min · Serves 2 · Mexican
Dietary: pescatarian, gluten-free, nut-free
Shrimp in a smoky blackening rub, seared in garlic butter and piled into toasted tortillas with creamy coleslaw and a garlic-lime drizzle.
Ingredients
For 2 servings
Slaw
- 3 tbsp mayonnaise
- 0.5 tbsp honey
- 1 tsp dijon mustard
- 1 tsp red wine vinegar
- 150 g cabbage, finely shredded
- 2 scallion, thinly sliced
Sauce
- 2 tbsp mayonnaise
- 0.25 tsp garlic powder
- 0.5 lime, juiced (about 1 tbsp)
Tortillas
- 6 corn tortilla, small
Shrimp
- 250 g shrimp, peeled and deveined
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 0.5 tsp cumin
- 0.25 tsp cayenne pepper
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 1 tbsp butter
- 1 clove garlic, minced
To serve
- 1 scallion, thinly sliced
- 0.5 lime, cut into wedges
Steps
Slaw
- Whisk the mayonnaise, honey, Dijon, red wine vinegar, ¼ teaspoon of salt and a few grinds of pepper in a bowl until smooth.
- Put the cabbage and scallions in a larger bowl, add about three-quarters of the dressing and toss until everything is coated, adding the rest if you like it creamier. Refrigerate while you cook so it stays cold and crisp.
Sauce
- Stir the mayonnaise, garlic powder, lime juice, a pinch of the smoked paprika from the shrimp spices and a pinch of salt together in a small bowl until smooth.
Tortillas
- Heat a dry skillet over medium heat until hot. Toast the tortillas one or two at a time for 30 to 60 seconds per side, until browned at the edges and pliable, then stack them on a plate under a clean towel so they stay soft.
Shrimp
- Stir the rest of the smoked paprika with the thyme, oregano, cumin, cayenne, garlic powder, onion powder, ¼ teaspoon of salt and some pepper. Pat the shrimp dry, add the spices and toss until evenly coated.
- Melt the butter with the garlic in a large skillet over medium heat and cook for about 1 minute, until the garlic is fragrant and slightly softened.
- Add the shrimp and cook, turning once or twice, for 3 to 5 minutes, just until pink, firm and curled into a loose C. Take the pan off the heat straight away; left in it, they turn rubbery in a minute.
To serve
- Fill each tortilla with a small handful of slaw and about three shrimp. Drizzle with the sauce, scatter over the scallion, and squeeze a lime wedge over the top.