Lemon Garlic Shrimp Tacos

Name: Lemon Garlic Shrimp Tacos
Cook time: 12 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 200 g green cabbage thinly sliced; 50 g red onion thinly sliced; 15 g cilantro leaves chopped; 1 each lime juiced, one reserved for serving; 15 ml neutral oil divided; 2 g kosher salt divided; 1 g black pepper divided; 450 g raw shrimp, peeled and deveined patted dry; 5 g kosher salt divided; 1 g black pepper divided; 2 g ground cumin; 3 clove garlic cloves minced; 15 ml neutral oil divided; 1 each lemon zested and juiced; 12 each corn tortillas warmed; 15 ml water for loosening the slaw dressing if needed; 1 each avocado sliced; 1 each lime juiced, one reserved for serving; 60 g sour cream for serving

These tacos come together quickly: shrimp are seasoned with garlic and lemon, sautéed until just opaque, and tucked into warm corn tortillas with a crunchy cabbage slaw and avocado. A sharp citrus finish keeps the filling fresh and focused.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

200 g green cabbage thinly sliced
50 g red onion thinly sliced
15 g cilantro leaves chopped
1 each lime juiced, one reserved for serving
15 ml neutral oil divided
2 g kosher salt divided
1 g black pepper divided
450 g raw shrimp, peeled and deveined patted dry
5 g kosher salt divided
1 g black pepper divided
2 g ground cumin
3 clove garlic cloves minced
15 ml neutral oil divided
1 each lemon zested and juiced
12 each corn tortillas warmed
15 ml water for loosening the slaw dressing if needed
1 each avocado sliced
1 each lime juiced, one reserved for serving
60 g sour cream for serving

Instructions

In a mixing bowl, combine the cabbage, red onion, cilantro, juice from 1 lime, 15 ml of the oil, 2 g of the salt, and 1 g of the black pepper. Toss well and let it sit while you cook the shrimp. The slaw looks lightly dressed and slightly softened but still crisp.
Pat the shrimp dry and season with the remaining 5 g salt, 1 g black pepper, cumin, and the garlic. The shrimp are evenly coated and look lightly seasoned on all sides.
Heat the remaining 15 ml oil in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, then add the lemon zest and lemon juice in the last 30 seconds. The shrimp are opaque, pink, and curled into a loose C shape.
Warm the corn tortillas in a dry skillet or directly over a low flame until pliable, about 30 seconds per side. If the slaw tastes too sharp, loosen it with up to 15 ml water. The tortillas are soft and warm, and the slaw tastes bright but balanced.
Assemble the tacos with shrimp, slaw, and avocado. Serve immediately with the remaining lime cut into wedges and sour cream if using. The tacos are warm, crisp, and ready to eat as soon as they are assembled.