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A plate of shrimp tacos with a bowl of guacamole and cole slaw on the side. There is a bowl of white rice to the right of the tacos.

Lime Tajín Shrimp Tacos

Tajín butter coated shrimp? Say no more. These shrimp tacos are juicy, spicy, and tangy. The coleslaw adds an amazing crunch, which balances out the richness of the shrimp. Serve with guacamole, cilantro lime rice, and plenty of hot sauce!-
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • small flour or corn tortillas
  • 2 lbs large shrimp peeled and deveined
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ cup salted butter
  • 2 tsp Tajín 
  • 1 tsp lemon pepper
  • ½ tsp oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp red pepper flakes
  • 9 cloves garlic minced
  • ¼ cup lime juice
  • zest of 2 limes
Jalapeño Lime Coleslaw
  • 1 bag coleslaw mix
  • 1 jalapeño diced
  • 1 tbsp honey
  • 2 tbsp apple cider vinegar
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tbsp lime juice
  • ½ tsp salt
  • ½ tsp garlic powder
  • dash of cayenne pepper
  • fresh cracked pepper to taste

Method
 

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.
  5. 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.
  6. 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

Optional Spicy Lime Crema
1 cup sour cream, squeeze the juice of one lime, dump in as much hot sauce as your heart desires, mix and serve on top of the tacos.