feasting with friends

Spicy Shrimp Tacos

Why is it that the things you “want” to do are the last things you “get” to do?

Why do we let our passions take the back seat?

For me, as of late, it happens time and time again.

Now… if my “passions” were cleaning house or pulling weeds or parked in front of the computer for work… my passions would be coming first.shrimptaco1

Unfortunately that’s not the case. But I’m determined to carve out time to do the things that make me happy. Like cook… and try new recipes… and take the time to document those adventures.

June has flown by so quickly. And though I’ve neglected to share what I’ve been brewing up in my kitchen, I have concocted some delicious eats.

Like these tacos.. they are omg delicious! I actually made them back in May for the first time…for Cinco de Mayo… and they were so good, I made them again a couple of weeks ago with a few tweaks to edge them closer to perfection.

shrimptaco2 shrimptaco3

These tacos are the product of four fabulous components that lead to one delicious bite after another. Gently spiced shrimp, warm crispy corn tortillas, crunchy spiced slaw and a cumin lime crema to top it all off. Four components that are simple to prepare and  dinner is ready in no time (about 30 minutes)!


Spicy Shrimp Tacos

  • Servings: 4 tacos - 2 servings
  • Difficulty: easy
  • Print

⇒ For the SHRIMP
20 medium raw shrimp, peeled and deveined
1 Tablespoon olive oil
1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon coriander
1/4 teaspoon sea salt
1/4 teaspoon chipotle powder (or cayenne, if preferred)
In a small bowl combine olive oil, garlic, cumin, chili powder, coriander, sea salt and chipotle powder. Whisk well. Stir in the shrimp (coat completely). Cover and refrigerate 15 minutes.

Cook shrimp in a skillet over medium heat until cooked through, about 7 minutes. Cover skillet, remove from heat and set aside.

1½ cups red cabbage, shredded
1 small carrot, shredded
1 Tablespoon mayonnaise
2 Tablespoons pickled jalapeno, diced (jarred variety used for nachos)
2 teaspoons lime juice
1 teaspoon pickled jalapeno pepper juice (from the jar)
1/2 teaspoon cumin
pinch of sugar
salt and pepper to taste

Combine mayonnaise, lime juice, pepper juice, cumin and sugar in a medium bowl; whisk well. Stir in the cabbage, carrots and diced peppers. Mix well. Taste and add salt and pepper, as desired. Cover and refrigerate until taco assembly.

1/4 cup sour cream (or plain Greek yogurt, if preferred)
2 Tablespoon chopped parsley (cilantro, if preferred)
1/2 teaspoon cumin
zest and juice of 1 lime
pinch of salt

Directions: Combine all ingredients in a small bowl; stir well. Refrigerate until ready to use.

4 corn tortillas (Note: Use the flat, soft tortillas sold in the dry goods department of your grocery store)
1 Tablespoon canola oil, approximately

Directions: (See Photos below)
Heat oil in a small skillet over medium high heat.

When oil is hot (you can test with a drop of water…if it sizzles it’s ready), using tongs place one half of the tortilla in the skillet. Cook about 30 seconds, then rotate to other side.

Drain cooked tortillas, teepee style, on paper towels.



Place slaw in crispy corn tortilla, top with 5 shrimp, a bit more slaw and a healthy drizzle of crema. Top with avocado, tomatoes or jalapenos as desired.

Recipe adapted from Life Ambrosia, here.



      • We just loved them, Nancy! All the components of the tacos had such great flavor. I loved the contrast between the spicy shrimp and the creamy crema. My daughter said they were just as good as the shrimp tacos at one of our favorite restaurants. Thank you so much for this recipe!

        • Yay!! I’m thrilled your family enjoyed them, Shari! It just so happens I bought the ingredients today to make them yet again. 😛

    • They’re definitely worthy of making two dinners. Thank you very much, Fida…I’ll be stopping by soon to see what’s been cooking in your kitchen!

    • Would you believe this was my first shrimp taco ever? I don’t know what the heck I was waiting for…duh. Thanks, Patty…I’ll be visiting soon to gaze upon your recent photos!

  1. These look amazing, Nancy! I’m definitely pinning to try soon. They have so many flavors going on in them. The crema sounds wonderful to top them off with. I hope you had a great 4th of July holiday!

    • Thank you Linda I’d have to say they’re right up there in my top 5 favorite meals these days. I hope you’re enjoying your summer as welll…I’ll be visiting soon! 🙂

  2. What a wonderful spicy shrimp taco recipe Nancy. I love all the ingredients in there, that cabbage slaw, the cumin lime crema, and all those delicious veggies. This had to be a winner, will definitely be trying this out. I can only imagine the bite from that crispy tortilla with all that deliciousness going on in there. 🙂 A great summertime meal!

    • Thanks so much, Loretta. Each bite of these tacos is a flavor explosion…definitely good eats! They’re perfect for a casual, eat on the patio kind of meal

  3. Your recipe sounds better than any I have collected (might as well toss the other recipes out) from the shrimp first of all, jalapeno spiced slaw, crunchy shells and that crema sounds delicious. My kind of recipe Nancy!
    Summer is a hard time to blog and I just had to switch browsers (again) to get WordPress to upload my pictures. I took advantage of the free Windows 10 upgrade and had nothing but problems all month.Geek Squad twice, WordPress engineers with many chats/emails and finally 90 minutes on the phone with Microsoft. I think I’m good to go…

    • Thank you, Judi… This is definitely one of our favorite new meals! All it needs is an ice cold beer. 😉

      Sorry to hear WordPress has been testing your patience. I too have had to switch browsers and even get a new computer recently. Seems my trusty Mac became completely outdated…so frustrating!

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