Description
These healthy shrimp tacos are easy and delicious! Served on a warm tortilla with a quick cabbage slaw and a simple shrimp taco sauce.
Yield: 4servings | Serving Size: 2tacos
Ingredients
For the Shrimp
24jumboshrimp, peeled and deveined, about 16 oz total
2clovesgarlic, minced
1/2teaspoonseasoning salt, like Tajin or Old Bay
8corn tortillas, or flour if you prefer
For the Slaw
2cupscabbage, shredded, green or red is fine (buy it pre-shredded to save time)
1/2small red onion, thinly sliced
1small jalapeño, thinly sliced
1lime, juiced
1/4teaspoonkosher salt
2tablespooncilantro, chopped, plus more for garnish
For the Shrimp Taco Sauce
3tablespoonsmayonnaise
3tablespoonGreek yogurt, or sour cream
1tablespoonlime juice
1tablespoonsriracha, or Louisiana style hot pepper sauce
Instructions
Drizzle shrimp with oil to coat and season shrimp with garlic and seasoning salt.
For the shrimp taco sauce
- 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.
For the Slaw
- To make the slaw combine the cabbage, onion, jalapeño, lime juice and cilantro in a large bowl ; cover and chill.
To Cook The Shrimp
- 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.
Skillet Method
- 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.
Meanwhile char the tortillas on an open flame or skillet about 30 seconds and set aside.
To Serve: Place 1/4 cup slaw on each tortilla, top each with 3 shrimp, then drizzle with spicy mayo, and garnish with cilantro.
Last Step:
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