Cooking with Rob

Shrimp Tacos

September 22, 2020

Shrimp Ingredients:

  • 1 lb shrimp, peeled, cleaned and tails removed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cayenne (optional)
  • Corn tortillas
  • Queso fresco or goat cheese (optional)

Slaw and sauce Ingredients:

  • 1 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 1 clove garlic, peeled
  • 1 small jalapeno with seeds removed
  • Zest and juice from 1 large or 2 small limes
  • ½ teaspoon kosher salt
  • 1/4 cup tightly-packed fresh parsley (you can use cilantro here, but we don’t care for it so parsley is a good substitute)
  • 2 cups shredded cabbage


  1. Pat your shrimp dry and place in a medium mixing bowl. Add olive oil and spices. Toss to coat evenly. Set aside to rest while you prepare the sauce and slaw.
  2. In a food processor or blender, pulse the yogurt, olive oil, garlic, jalapeno, parsley, salt, lime zest, and lime juice until well mixed. Taste and adjust seasonings to your preference.
  3. Add the shredded cabbage to a mixing bowl and toss with about ½ cup of the sauce. Add more if you prefer a creamier slaw, then set aside the remainder of the sauce for serving.
  4. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add the shrimp and cook for about 2 minutes per side, just until the shrimp is no longer translucent. You don’t want to let it cook any longer than that because you’ll wind up with rubbery shrimp.
  5. Warm your tortillas and assemble the tacos. Start with a layer of the slaw and then place the desired amount of shrimp over the slaw. Top with some of your leftover sauce and the cheese if desired. Serve with lime wedges.

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