Seafood
Jalapeño Lime Shrimp Tacos
Fast skillet shrimp tacos with a jalapeño lime slaw that comes together while the pan heats.
- 28 min total
- 20 min prep
- 8 min cook
- Easy
- Serves 4 (makes 12 tacos)
- Shrimp
Ingredients
- 1.5 lb large shrimp, peeled and deveined
- 5 tbsp Jalapeño Lime White Balsamic, divided
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt, divided
- 4 cups shredded green cabbage
- 1/4 red onion, thinly sliced
- 1/3 cup sour cream or Mexican crema
- 1/2 cup chopped fresh cilantro
- 12 corn tortillas, warmed
- 1 avocado, sliced
- Lime wedges, to serve
Let’s make it
- Toss the shrimp with 2 tbsp Jalapeño Lime White Balsamic, the cumin, chili powder and 1/2 tsp salt. Leave for 10 minutes while you make the slaw.
- Toss the cabbage and red onion with 2 tbsp of the white balsamic and the remaining 1/2 tsp salt, and set aside to soften.
- Thin the sour cream with the last tablespoon of white balsamic until it is pourable.
- Heat the olive oil in a large skillet over medium-high. Cook the shrimp in a single layer, 90 seconds per side, until pink and just opaque.
- Build each taco with slaw, shrimp, avocado and a drizzle of the crema.
- Finish with cilantro and serve with lime wedges.
Why it works
The white balsamic works three ways in one dinner: it seasons the shrimp, it lightly pickles the cabbage so the slaw stays crisp, and it loosens the crema into a sauce. Ten minutes is deliberate on the shrimp, since acid left longer starts to firm the flesh.
The OTM finish
Jalapeño Lime White Balsamic whisked into the crema, so the sauce carries the same note as the shrimp.
Make it your own
Use flour tortillas, swap shrimp for grilled fish or black beans, or add pickled red onion and cotija.
Quick tip
Warm the tortillas directly over a gas flame or in a dry skillet. Cold tortillas crack and taste raw.
Shop the recipe
The bottle this recipe is built on.