Spiced shrimp and quick-pickled red cabbage fill corn tortillas for dressed-up tacos that are easy to put together and sure to be a favorite. The seasoned shrimp is cooked in a heated skillet for a slight char, but resist the temptation to move the pieces before the contact side is properly browned. You can keep the add-ons simple with slices of creamy avocado, bits of fresh cilantro and acidic bursts from lime slices. Or bulk up with dollops of guacamole, chunky pico de gallo, and sour cream. The choice is yours!
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Ingredients
Yield:4 Servings
1 pound peeled and deveined shrimp, tails removed
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon black pepper
3 tablespoons neutral oil, such as grapeseed or canola
Kosher salt (such as Diamond Crystal)
1 ½ cups thinly sliced red cabbage (¼ small cabbage)
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
In a medium bowl, toss the shrimp with the cumin, cayenne, onion powder, garlic, black pepper and 1 tablespoon oil. Season the shrimp lightly with salt. If you have time, you can refrigerate the shrimp to marinate for at least 30 minutes and up to 12 hours.
Step 2
Squeeze 1 tablespoon juice from 1 lime. Slice the remaining lime into wedges for serving. In a small bowl, quick pickle the cabbage by combining the shredded cabbage with the lime juice and a pinch of salt. Toss together and set aside.
The New York Times Cooking
The New York Times Cooking
Step 3
Heat a large (12-inch) skillet over medium. Warm a tortilla in the dry skillet, flipping once, until soft and pliable, about 30 seconds. Place in a dish towel to keep warm. Repeat until all the tortillas are warmed, stacking and wrapping them in the dish towel until ready to use.
Step 4
Heat a tablespoon of oil in the skillet over medium-high. Add half of the shrimp and cook without stirring until the contact side is browned around the edges, about 3 minutes. Flip to cook the other side for 1 to 2 minutes, until the shrimp is fully cooked. Move to a plate and cook the remaining shrimp, heating up the remaining tablespoon of oil before adding the shrimp to get a nice sear.
Step 5
To assemble, spread some guacamole down the middle of each tortilla. Divide the shrimp among the warm tortillas and top with crema, pico de gallo, quick pickled cabbage and cilantro leaves. Serve immediately with lime slices for squeezing.
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Comments
Jayeff
I am in Yucatán and the shrimp here fabulous. Still this seems like a long time to cook the shrimp. I agree with not moving them too soon, but three minutes and the shrimp are nearly done. I make this often for my family but marinade the cabbage longer (with a bit more sal) and cook the shrimp about two minutes first side then flip for maybe one minute. In a hot skillet, that’s good.
Don’t forget the lime.
Mary Young
It’s not quite as pretty but if you chop your shrimp into a few pieces, it’s easier to eat. Also good to put a little crema, guacamole or pico on the tortilla before placing the shrimp on top. Gives a better taste and feel in the mouth.
Kaydee
My husband was craving fish tacos and this recipe showed up today on NYT Cooking. Yay, inspiration! I made these using thawed raw deveined 21/25 sized shrimp, shredded white cabbage vs red, improvised Pico de Gallo using sweet grape tomatoes, scallions, cilantro and lime. To each taco I added a bit of TJ Corn Relish and a few dollops of plain non-fat Greek yogurt. Put extra cabbage on the side to add as desired. Nice balance of flavors (savory, sweet, tangy). Yum!
Nicole
I wish I could keep rating this 5 stars every time I make/eat it because it truly is one of my favorite NYT recipes. Minimal ingredients, ready in no time, and consistently so delicious. Always an easy 10/10 dinner!
Rob-
Some additions:
Add red fish magic to shrimp, along with other spices.
Add green sauce: 1 avocado, 1/4 jar jalapeño, 2 cups cilantro, 1 lime zest and juice of lime, hint of salt and smoke paprika. Mix smooth in blender. (You’ll love this on anything!)
Cabbage- lime juice, red wine vinegar, and tiny bit sweet balsamic vinegar.
Grill shrimp in basket
Serve with green sauce: avocado, cilantro, lime juice and zest, 1/4 jar jalapeno and hint of salt with smoked paprika.
SamIam
Had 1 lb of frozen shrimp in the freezer. Tossed them in a bowl with the oil & spices, plus a little lime juice and some Adobo. Then I set about chopping some green cabbage I had in the drawer and let that sit with lime juice and salt. Heated the corn tortillas in the pan, then microwaved a can of refried beans with shredded jack cheese on top. When I finally got around to frying the shrimp, they were defrosted and seared up perfect! Build my taco with beans, shrimp, cabbage, lime...sabroso!!
