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Shrimp Tacos with Slaw
smoked paprika creme

Active: 35 min Total: 35 min
This smoked paprika creme is simple to make and makes these simple shrimp tacos extraordinary! Enjoyed with a slaw and salsa, these will be great in the summer too!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Shrimp Tacos with Slaw:
  • Shrimp - 1 lb , shelled and deveined
  • Cabbage, red - 6 oz , sliced
  • Cilantro, fresh - 2 Tbsp , chopped
  • Cooking oil - 1 Tbsp
  • Tortillas, taco-sized (corn or flour) - 8
  • Limes - 1/2 , sliced into wedges
Corn, Tomato, and Avocado Salsa:
  • Cilantro, fresh - 2 Tbsp , chopped
  • Corn kernels - 1 1/2 cups
  • Tomatoes, cherry - 1/2 pint , halved
  • Avocado - 1 , cubed
  • Lime juice - 1 Tbsp
Smoked Paprika Creme:
  • Paprika, preferably smoked - 1/2 tsp
  • Red wine vinegar - 1 Tbsp
  • Hot sauce - 1 Tbsp
  • Honey - 2 tsp
  • Sour cream - 4 Tbsp
  • Salt - 1/4 tsp

Prep

  1. Shrimp - Defrost, rinse, and pat dry. Sprinkle with some salt and pepper.
  2. Cabbage / Cilantro (for salsa & slaw) / Corn (if using fresh) - Prep as directed. (Can be done up to 4 days ahead)
  3. Make smoked paprika creme - Mix together paprika, red wine vinegar, hot sauce, honey, sour cream, and salt. (Can be done up to 4 days ahead)
  4. Make slaw - Toss cabbage and cilantro with 3 Tbsp (44 mL) of the smoked paprika creme (amount for 4 servings; adjust accordingly if customizing), some salt and pepper, and let marinate for at least 15 minutes in the fridge. (Can be done up to 1 day ahead)
  5. Cherry tomatoes / Avocados - Prep as directed.

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Make

  1. If using frozen corn, defrost in microwave by heating for 1 to 2 minutes. Toss corn with cherry tomatoes, avocado, cilantro, and lime juice. Season to taste with salt and pepper.
  2. Heat a skillet or frying pan over medium-high heat. Add cooking oil and then shrimp to heated oil. Saute for 4 to 8 minutes, until shrimp are pink and cooked through. Remove from heat.
  3. Heat tortillas according to package instructions.
  4. Let everyone assemble their tacos with shrimp, cabbage slaw, and drizzles of rest of the paprika creme. Serve with lime wedges, and enjoy with corn, tomato, and avocado salsa on the side!

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