Tex-Mex Shrimp Tacos
A Tex-Mex taqueria staple, chilli-spiced sautéed shrimp in warm corn tortillas with shredded cabbage, pico de gallo, and a smoky chipotle crema.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice tomatoes and red onion finely, mix with coriander, lime juice, and salt for pico de gallo. Combine coconut yoghurt, minced chipotle, lime juice, and salt for crema. Toss shrimp with chipotle powder, smoked paprika, cumin, garlic powder, and salt. Shred cabbage and set all components aside.
Sear
Heat vegetable oil in a skillet over high heat until smoking, about 2 minutes. Add shrimp in a single layer, cook 90 seconds without moving until pink and lightly charred on the underside. Flip and cook 60 seconds more until just cooked through.
Toast
Warm corn tortillas in a dry pan over medium heat, 20 seconds each side, until pliable and fragrant. Stack on a warm plate.
Plate
Spread 1 spoon chipotle crema down the centre of each tortilla. Top with shredded cabbage and 3–4 shrimp per taco. Spoon pico de gallo over and serve with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.