Description
Fresh shrimp tacos bring a burst of flavor and excitement to any meal, featuring succulent shrimp nestled in warm tortillas with a zesty, creamy sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons salted butter, divided
- 2 tablespoons taco seasoning
- 1/2 teaspoon salt
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 garlic clove
- 1 small shallot
- 1 medium jalapeño, seeds optional
- 2 tablespoons fresh cilantro leaves
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons olive oil
- 2 cups tri-color coleslaw mix
- 8 flour tortillas, 6-inch size
Instructions
- Rinse the shrimp under cold water and pat dry with paper towels.
- Melt 1 tablespoon of butter in a large bowl. Stir in the taco seasoning until combined.
- Add the shrimp to the seasoned butter mixture, tossing them to coat evenly.
- 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.
- Pour half of the creamy sauce into a bowl with the coleslaw mix and stir to combine. Set aside the remaining sauce for serving.
- Heat the 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 the shrimp are opaque and cooked through.
- Warm the tortillas if desired. Place a portion of coleslaw on each tortilla, top with three shrimp, and drizzle with the reserved creamy sauce. Serve immediately.
Notes
For extra heat, add a pinch of cayenne pepper to the taco seasoning. Marinating shrimp briefly in lime juice can enhance the flavor.