Shrimp tacos 

are a delightful fusion of tender shrimp, vibrant slaw, and flavorful sauces, all wrapped in a warm tortilla. This versatile dish offers four distinct cooking methods skillet seared, grilled, air-fried, and boiled each bringing out unique textures and flavors in the shrimp. Whether you're seeking a quick weeknight meal or a dish to impress guests, these shrimp tacos are sure to satisfy.

Full Recipe:

Ingredients

For the Shrimp Marinade:

• 1½ pounds medium shrimp, peeled and deveined

• 3 tablespoons olive oil

• 2 tablespoons fresh lime juice

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon cayenne pepper

• 1 teaspoon salt

• ½ teaspoon black pepper

For the Slaw Options:

• Quick Cabbage Slaw:

  • 3 cups shredded cabbage

  • 1 cup shredded carrots

  • 2 tablespoons lime juice

  • 1 tablespoon olive oil

  • Salt and pepper to taste

• Creamy Lime Slaw:

  • 3 cups shredded cabbage

  • ½ cup mayonnaise

  • 2 tablespoons lime juice

  • 1 tablespoon honey

  • ½ teaspoon cumin

  • Salt to taste
    
    

For the Sauces:

• Chipotle Crema:

  • ½ cup sour cream

  • 2 chipotle peppers in adobo, minced

  • 1 tablespoon adobo sauce

  • 1 tablespoon lime juice

  • Salt to taste

• Spicy Mango Salsa:

  • 1 ripe mango, diced

  • ¼ cup red onion, minced

  • 1 jalapeño, seeded and minced

  • 2 tablespoons lime juice

  • 2 tablespoons cilantro, chopped

  • Salt to taste

• Avocado-Cilantro Sauce:

  • 2 ripe avocados

  • ½ cup cilantro leaves

  • ¼ cup lime juice

  • 2 tablespoons olive oil

  • 1 garlic clove

  • Salt to taste

For the Tacos:

• 8 small corn tortillas

• 1 cup shredded cabbage or coleslaw mix

• ¼ cup chopped cilantro

• ¼ cup diced red onion

• 1 avocado, sliced

• 1/4 cup sour cream or Greek yogurt

• 1 tablespoon lime juice

• Lime wedges, for serving

 Directions

1. Marinate the Shrimp:

   • In a large bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

   • Add the shrimp to the marinade and toss to coat evenly.

   • Marinate for 15–30 minutes, ensuring not to exceed 30 minutes to prevent the shrimp from becoming mushy due to the acidity.

2. Prepare the Slaw:

   • Quick Cabbage Slaw: In a bowl, mix shredded cabbage, shredded carrots, lime juice, olive oil, salt, and pepper. Toss to combine.

   • Creamy Lime Slaw: In a bowl, combine shredded cabbage, mayonnaise, lime juice, honey, cumin, and salt. Mix until well combined.

3. Prepare the Sauces:

   • Chipotle Crema: In a small bowl, mix sour cream, minced chipotle peppers, adobo sauce, lime juice, and salt. Stir until smooth.

   • Spicy Mango Salsa: In a bowl, combine diced mango, minced red onion, minced jalapeño, lime juice, chopped cilantro, and salt. Mix gently.

   • Avocado-Cilantro Sauce: In a blender or food processor, combine avocados, cilantro leaves, lime juice, olive oil, garlic clove, and salt. Blend until smooth.

4. Cook the Shrimp:

   • Skillet-Seared: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated shrimp in a single layer. Cook for 2 minutes without moving, then flip and cook for an additional 1–2 minutes until pink and opaque. Remove immediately to prevent overcooking.

   • Grilled: Preheat the grill to medium-high heat (about 400°F). Thread the marinated shrimp onto skewers or use a grill basket. Grill for 2–3 minutes per side until pink and opaque. Remove from the grill.

   • Air-Fried: Preheat the air fryer to 400°F. Arrange the marinated shrimp in a single layer in the basket. Cook for 3–4 minutes, shaking the basket halfway through. Check for golden color and doneness.

   • Boiled: Bring 4 cups of water with 2 tablespoons of salt to a boil in a large pot. Add the shrimp and cook for 2–3 minutes until pink. Immediately transfer to an ice bath, then drain and pat dry. Toss with marinade for 10 minutes before serving

5. Assemble the Tacos:

   • Warm the tortillas using your preferred method: dry skillet (30 seconds per side), microwave (wrap in damp paper towel, 30 seconds), or oven (wrap in foil, 350°F for 10 minutes).

   • Place a layer of slaw on each tortilla.

   • Add the cooked shrimp on top of the slaw.

   • Drizzle with your choice of sauce.

   • Garnish with chopped cilantro, diced red onion, and sliced avocado.

   • Serve immediately with lime wedges on the side.

Nutritional Information (per serving)

• Calories: Approximately 320 kcal

• Protein: Approximately 20g

• Fat: Approximately 15g

• Carbohydrates: Approximately 25g

• Fiber: Approximately 5g

• Sodium: Approximately 600mg