Equipment
Ingredients
Shrimp and Marinade
- 450 g shrimp, peeled and deveined, tails removed
- 1 g ground cumin
- ½ g cayenne pepper
- 2 g onion powder
- 2 g garlic powder
- ½ g black pepper
- 15 ml vegetable oil
- salt
Cabbage Slaw
- 350 g red cabbage, thinly sliced
- 1 lime, juiced
- salt
Assembly and Serving
- 12 corn tortillas
- 30 ml vegetable oil
- 1 lime, cut into wedges
- 120 g guacamole
- 60 ml sour cream
- 120 g pico de gallo
- 10 g fresh cilantro, leaves only
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 485 kcal
- Protein
- 24 g
- Carbohydrates
- 56 g
- Fat
- 21 g
- Fiber
- 11 g
- Sugar
- 7 g
- Sodium
- 956 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 143 mg
- Potassium
- 771 mg
- Calcium
- 211 mg
- Iron
- 2.6 mg
- Magnesium
- 120 mg
- Phosphorus
- 626 mg
- Zinc
- 2.8 mg
- Vitamin A
- 179 mcg
- Vitamin C
- 68 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 5.6 mg
- Vitamin K
- 37 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 1.3 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.19 mg
- Niacin
- 4.2 mg
- Folate
- 62 mcg
- Water
- 304 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium bowl, mix the shrimp with cumin, cayenne pepper, onion powder, garlic powder, black pepper, 15ml of vegetable oil, and salt.
Place the shrimp in the refrigerator to marinate for at least 30 minutes.
Combine the sliced red cabbage with 30ml of lime juice and a pinch of salt in a small bowl. Toss to coat and set aside.
Heat a dry skillet over medium heat (175°C/350°F). Warm each tortilla for 30 seconds per side until pliable. Wrap them in a dish towel to maintain heat.
Add 15ml of oil to the skillet over medium-high heat (200°C/400°F). Sear half the shrimp undisturbed for 3 minutes until browned on one side.
Flip the shrimp and cook for another 1-2 minutes until they are opaque and reach an internal temperature of 63°C (145°F). Transfer to a plate.
Wipe the skillet if needed, add the remaining 15ml of oil, and repeat the searing process with the second batch of shrimp.
Construct the tacos by spreading guacamole on warm tortillas. Add shrimp, pickled cabbage, sour cream, pico de gallo, and cilantro. Serve with lime wedges.
Chef's Notes
- For the best flavor, don't skip the marinating step for the shrimp. The spices and oil help to tenderize the shrimp and infuse them with flavor before cooking.
- When sautéing shrimp, it's crucial not to overcrowd the pan. Cook in batches if necessary to ensure each shrimp gets a good sear and cooks evenly, rather than steaming.
- The lime-marinated cabbage provides a refreshing crunch and acidity that cuts through the richness of the shrimp and other toppings. Ensure the cabbage is sliced very thinly for the best texture.
- Warm the corn tortillas just before serving to keep them pliable and prevent them from cracking when folded. Wrapping them in a clean kitchen towel helps trap steam and keep them warm.
- Taste and adjust seasoning for both the shrimp and the cabbage. Salt levels can vary, so a quick taste test before assembling ensures a balanced flavor profile.
Storage
Refrigerator: 2 days — Store shrimp and cabbage slaw in separate airtight containers.
Reheating: Reheat shrimp briefly in a skillet over medium heat until just warmed through.
Troubleshooting
Shrimp is tough and rubbery
Cause: Overcooking beyond the point of opacity
Fix: Cannot be fixed
Prevention: Remove shrimp from the heat immediately once they reach 63°C (145°F).
Tortillas crack or break when folded
Cause: Tortillas are too dry or were not heated sufficiently
Fix: Lightly mist with water and reheat briefly
Prevention: Heat until very pliable and keep tightly wrapped in a towel to steam themselves.
Cultural Context
Shrimp tacos, or 'tacos de camarón', originated in the coastal regions of Mexico, particularly Baja California and Sinaloa, where fresh seafood is a dietary staple.
