Have you ever been to a restaurant, ordered the fish tacos with a gleam in your eye? The server brings them out, and at first glance they look delicious. The tortillas are charred, the slaw is looking creamy and glistening. You take a fateful first bite, and you are hit with rubbery shrimp…… Come on guys I know I am not the only one. And don’t even get my started on the soggy cilantro. That is a crime in my opinion.
These shrimp tacos will not let you down like those soggy shrimp tacos at a restaurant will. Prepping the shrimp with a little baking soda helps keep the shrimp nice and plump when cooking. The Tajin lime butter that coats the shrimp is SO good. I love a crunchy slaw on my fish tacos, and this jalapeño slaw does not disappoint!
These shrimp tacos serve great with cilantro lime rice, and seasoned black beans on the side. This recipe could also be adapted into a shrimp burrito bowl, just add the shrimp over some rice and beans, top with coleslaw, guacamole, and hot sauce, voila!
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Why You Need These Shrimp Tacos In Your Life
How to Make These Shrimp Tacos
Please see recipe card at the bottom of this post for the full recipe details.
- Prep the shrimp. If needed, peel and de-vein the shrimp. If you have time, sprinkle with salt and baking soda and let marinate for 15 minutes, up to an hour.
- Make the coleslaw. In a medium mixing bowl, add in the coleslaw mix, jalapeño. In a separate bowl whisk together apple cider vinegar, honey, mayo, sour cream, salt, lime juice, and seasonings. Mix the sauce into the coleslaw until coated. Put in the fridge.
- Prep the garlic and limes. Before cooking the shrimp, I like to have my garlic, cilantro, and lime juice/zest prepped. Mince and zest and chop as needed before cooking the shrimp!
- Cook the shrimp. In a cast iron skillet, heat a few tablespoons of oil over medium heat. Wait for the skillet to get hot, and the oil is shimmering. Place the shrimp in the pan in a single layer, don’t overcrowd! This will take a few batches. As soon as the underside is turning pink, flip it over, this should take 3 minutes max per batch. Set all cooked shrimp aside on a plate.
- Tajín butter time! Add the butter to the same skillet, and let melt. Add the garlic, and cook for 1 minute. Then add the tajín, oregano, lemon pepper, garlic powder, onion powder, and red pepper flakes. Stir this around for 2 – 3 minutes until bubbling and smelling amazing.
- Add in the shrimp. Add the shrimp back in to coat in the delicious sauce, and until heated through. Add in the lime juice, lime zest, and cilantro and stir.
- Assemble! Warm up the tortillas, add shrimp and spoon a bit of sauce, add the coleslaw, then top with guacamole, and sprinkle with more tajín. Enjoy!
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Lime Tajín Shrimp Tacos
Ingredients
Method
- Start by cleaning the shrimp. If you need to, peel and devein the shrimp. Rinse under cold water and pat dry with a paper towel. Marinate the shrimp for at least 15 minutes, and up to an hour by sprinkling salt and baking soda. Let sit in the fridge while prepping the coleslaw.
- To prep the coleslaw, dump the coleslaw mix into a large mixing bowl. Add the diced jalapeno and stir. In a separate bowl, add the mayo, apple cider vinegar, sour cream, lime juice, and seasonings. Whisk together. Pour the sauce on to the coleslaw mix and stir well until coated. Taste and adjust any seasonings as needed.
- Now let's prep everything for the tajin butter sauce. Chop the cilantro, and peel and mince the garlic. Also juice and zest the limes.
- Time to cook the shrimp! In a cast iron skillet over medium heat, add a few tablespoons of avocado oil. You may need to add more oil as the cooking goes along. Start by adding a single layer of shrimp once the skillet is hot and the oil is shimmering. Once the bottom starts turning pink, flip the shrimp over. This should take 3 minutes max per batch. Remove cooked shrimp from the pan and set aside on the plate. Continue this method until all the shrimp is cooked.
- In the same skillet, turn the heat to medium-low and add the butter. Once butter is melted, add in the garlic and saute for a minute until fragrant. Then add in all the seasoning and stir. Cook for 2 more minutes so the flavors can combine. Add back the cooked shrimp, and coat in the butter. Cook for 2-3 more minutes until simmering and the shrimp is warmed through. Remove from the heat, and stir in the lime juice and cilantro.
- Now assemble the tacos! Start with a flour tortilla, then add the shrimp. Spoon some butter on the shrimp -sooo good! Next top with the prepared slaw, then add more tajin. I like to add guacamole, and hot sauce on top as well! Serve with cilantro lime rice and black beans. See the notes about an optional spicy lime crema. Enjoy!
Notes
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