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Bobby Flay’s Shrimp Tacos

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Delicious shrimp tacos topped with crunchy slaw and fresh lime for a flavorful fiesta.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp brown sugar
  • Zest of 1 lime
  • Salt and black pepper to taste
  • 2 cups coleslaw mix (shredded cabbage and carrots)
  • 1/4 cup sour cream (or Greek yogurt)
  • 1 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1/2 tsp hot sauce (optional)
  • 1/2 tsp honey
  • 8 small corn tortillas
  • 1/4 cup fresh cilantro leaves
  • Lime wedges, for serving

Instructions

  1. Prepare the Shrimp Marinade: In a mixing bowl, toss your peeled and deveined shrimp with olive oil, chili powder, cumin, smoked paprika, brown sugar, lime zest, salt, and pepper.
  2. Marinate the Shrimp: Allow the shrimp to marinate while you prepare your slaw for about 15-20 minutes.
  3. Make the Slaw: In a separate bowl, mix together the coleslaw mix, sour cream (or yogurt), mayonnaise, lime juice, hot sauce (if using), honey, and a pinch of salt & pepper.
  4. Cook the Shrimp: Heat a skillet over medium-high heat. Once hot, add the marinated shrimp. Cook for about 2-3 minutes on each side until pink and opaque.
  5. Warm the Tortillas: While the shrimp is cooking, warm your corn tortillas in another dry skillet over low heat for about 30 seconds per side.
  6. Assemble the Tacos: Layer a few shrimp onto each warm tortilla, top with a scoop of slaw, and garnish with fresh cilantro and a squeeze of lime.

Notes

For extra flavor, serve with a side of salsa or guacamole. Store leftover shrimp and slaw separately in airtight containers.

Nutrition

Keywords: shrimp, tacos, seafood, Mexican, fiesta, summer recipes

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