Description
Fresh, vibrant shrimp tacos simmered in salsa verde and topped with a crisp, tangy slaw, finished with crema, cotija, and lime for an easy, flavor-packed meal.
Ingredients
1½ lbs raw shrimp (16–20 count), peeled and deveined
3 tablespoons olive oil, divided
½ teaspoon ground cumin
⅔ cup salsa verde
¼ cup chopped fresh cilantro
8 corn tortillas, warmed
1 lime, cut into wedges
¼ cup Mexican crema
½ cup crumbled cotija cheese
Kosher salt, to taste
Freshly cracked black pepper, to taste
3 cups shredded cabbage
2 serrano peppers, thinly sliced
¼ red onion, thinly sliced
½ cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons Mexican crema
Instructions
- Pat shrimp very dry and toss with 1 tablespoon olive oil, cumin, salt, and pepper.
- In a large bowl, combine cabbage, serrano peppers, red onion, cilantro, lime juice, and Mexican crema. Season with salt and pepper and set aside.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add shrimp in a single layer and cook 3–4 minutes until browned on one side.
- Flip shrimp, add salsa verde, and simmer for about 5 minutes until shrimp are cooked through.
- Stir in chopped cilantro and adjust seasoning.
- Assemble tacos with shrimp and slaw in warm tortillas.
- Drizzle with crema, sprinkle with cotija, and serve with lime wedges.
Notes
Dry shrimp well to ensure good browning.
Adjust heat by adding or reducing serrano peppers.
Slaw can be made a few hours ahead and refrigerated.
Feta cheese can substitute for cotija if needed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 185mg
