Shrimp Street Tacos with Cabbage Slaw & Chipotle Crema
These shrimp tacos are smoky, zesty, and perfect for effortless summer dinners.
Ingredients:
For the shrimp:
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt & pepper
For the slaw:
- 2 cups shredded green or purple cabbage
- 1 tbsp lime juice
- 1 tbsp olive oil
- Salt to taste
For the chipotle crema:
- ½ cup sour cream or Greek yogurt
- 1 chipotle pepper in adobo or 1 tsp adobo sauce for milder heat
- 1 tbsp lime juice
- Pinch of salt
Taco assembly:
- Small corn or flour tortillas
- Fresh cilantro chopped (optional)
- Lime wedges for serving
Instructions:
- In a bowl, toss shrimp with olive oil, chili powder, cumin, paprika, salt, and pepper. Let marinate for 10–15 minutes.
- Grill (or sauté in a pan on the stove) shrimp on medium-high heat for about 2 minutes per side until opaque and slightly charred. Set aside.
- In a small bowl, mix shredded cabbage with lime juice, olive oil, and salt to taste.
- In a blender or small food processor, blend the crema ingredients until smooth.
- Warm tortillas in a skillet or directly over the burner flame until lightly charred.
- Assemble tacos with slaw, grilled shrimp, a drizzle of chipotle crema, and fresh cilantro.
- Serve with lime wedges on the side.
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