Shrimp Tacos
Ingredients
For the Shrimp
- 24 jumbo shrimp (peeled and deveined, about 16 oz total)
- 2 cloves garlic (minced )
- 1/2 teaspoon seasoning salt (like Tajin or Old Bay)
- 8 corn tortillas (or flour if you prefer)
For the Slaw
- 2 cups cabbage ( shredded, green or red is fine (buy it pre-shredded to save time))
- 1/2 small red onion (thinly sliced)
- 1 small jalapeño (thinly sliced)
- 1 lime (juiced)
- 1/4 teaspoon kosher salt
- 2 tablespoon cilantro ( chopped, plus more for garnish)
For the Shrimp Taco Sauce
- 3 tablespoons mayonnaise
- 3 tablespoon Greek yogurt ( or sour cream)
- 1 tablespoon lime juice
- 1 tablespoon sriracha ( or Louisiana style hot pepper sauce)
Instructions
- 1
Drizzle shrimp with oil to coat and season shrimp with garlic and seasoning salt.
- 2
For the shrimp taco sauce
- 3
Mix mayonnaise, sour cream, lime juice and hot sauce in a small bowl adding a few drops of water if needed to thin it out so you can drizzle; set aside or transfer to a squeeze bottle.
- 4
For the Slaw
- 5
To make the slaw combine the cabbage, onion, jalapeño, lime juice and cilantro in a large bowl ; cover and chill.
- 6
To Cook The Shrimp
- 7
Preheat the air fryer to 360F. Cook the shrimp 5 to 6 minutes shaking the basket halfway until cooked through in the center. To make it on the skillet, cook on medium-high, 2 to 3 minutes on each side.
5 min - 8
Skillet Method
- 9
Or Cook Shrimp in Skillet: In two batches, over medium-high heat cook the shrimp in a large skillet about 1-2 minutes on each side, until opaque and cooked through.
2 min - 10
Meanwhile char the tortillas on an open flame or skillet about 30 seconds and set aside.
- 11
To Serve: Place 1/4 cup slaw on each tortilla, top each with 3 shrimp, then drizzle with spicy mayo, and garnish with cilantro.
Nutrition
Per serving (based on 4 servings)
