Shrimp Tacos with Slaw
smoked paprika creme
Ingredients
- 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
- Cilantro, fresh - 2 Tbsp, chopped
- Corn kernels - 1 1/2 cups
- Tomatoes, cherry - 1/2 pint, halved
- Avocado - 1, cubed
- Lime juice - 1 Tbsp
- 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
Nutrition Facts
Prep
- Shrimp - Defrost, rinse, and pat dry. Sprinkle with some salt and pepper.
- Cabbage / Cilantro (for salsa & slaw) / Corn (if using fresh) - Prep as directed. (Can be done up to 4 days ahead)
- 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)
- 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)
- Cherry tomatoes / Avocados - Prep as directed.
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Make
- 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.
- 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.
- Heat tortillas according to package instructions.
- 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!
Nutrition Facts
Reviews
Ratings
45 reviews
Very good. Loved the cream, made about twice what the recipe called for because I like a creamy shrimp taco. YUM.
0 HelpfulI actually made a quick spice mix for the shrimp (instead of just salt and pepper) and really enjoyed it (coriander, cumin, chili, garlic powder). The slaw was fantastic although I did use all of the creme in it. We found we didn't need to adorn the tacos in any way - just shrimp and slaw. Also enjoyed the corn and tomato salsa, but my avocado was bad (I really envy those of you who have easy access to avocados!), I just added a little green onion for color (and flavor). I have the leftovers over some spring mix today for lunch (yum).
0 HelpfulLove this dish! So easy to put together. The paprika dressing was delicious! Added to favorite!
0 HelpfulI have had better shrimp taco recipes, but none that were so easy to put together. This is excellent for a summer weeknight
0 Helpful