Fresh Shrimp Tacos Flavor (Printer-Friendly)
Tasty shrimp with creamy sauce and crisp coleslaw wrapped in warm tortillas for a vibrant meal.
# What You’ll Need:
→ Seafood
01 -
1 pound large shrimp, peeled and deveined
→ Seasonings
02 -
2 tablespoons salted butter, divided
03 -
2 tablespoons taco seasoning
04 -
1/2 teaspoon salt
05 -
1 teaspoon lime zest
06 -
2 tablespoons lime juice
→ Produce
07 -
1 garlic clove
08 -
1 small shallot
09 -
1 medium jalapeño, seeds optional
10 -
2 tablespoons fresh cilantro leaves
→ Dairy
11 -
1/2 cup sour cream or Greek yogurt
→ Oils
12 -
2 tablespoons olive oil
→ Vegetables
13 -
2 cups tri-color coleslaw mix
→ Breads
14 -
8 flour tortillas, 6-inch size
# Steps to Follow:
01 -
Rinse the shrimp under cold water and pat dry with paper towels.
02 -
Melt 1 tablespoon of butter in a large bowl. Stir in the taco seasoning until combined.
03 -
Add the shrimp to the seasoned butter mixture, tossing to coat evenly.
04 -
Combine the sour cream, garlic, shallot, jalapeño, cilantro, salt, lime zest, and lime juice in a food processor. With the motor running, slowly add olive oil and blend until smooth, about 30 seconds.
05 -
Pour half of the creamy sauce into a bowl with the coleslaw mix and stir to combine. Set aside the remaining sauce for serving.
06 -
Heat remaining 1 tablespoon of butter in a 12-inch skillet over medium-high heat. Add the shrimp and sauté for 4 to 5 minutes, stirring occasionally, until shrimp are opaque and cooked through.
07 -
Warm tortillas if desired. Place a portion of coleslaw on each tortilla, top with three shrimp, and drizzle with the reserved creamy sauce. Serve immediately.
# Helpful Hints:
01 -
For best texture, assemble tacos just before serving to prevent sogginess. Leftover components can be stored separately and refrigerated for up to three days.