Tuesday is for tacos. But who says you need to simmer meat for hours?
These shrimp tacos are your new weeknight weapon. Shrimp cooks in 3 minutes flat. Toss it with garlic, lime, and a little spice. Pile onto tortillas with a quick slaw and a drizzle of creamy chipotle sauce. Dinner in 10 minutes. Zero drama.
Make the Sauce and Slaw
Mix sour cream, mayo, and chipotle in a small bowl. Set aside.
Toss cabbage, cilantro, and lime juice in another bowl. Set aside.
Cook the Shrimp
Heat olive oil in a large skillet over medium-high heat.
Add shrimp, garlic, chili powder, cumin, salt, and pepper.
Cook for 2-3 minutes, flipping once, until pink and curled.
Remove from heat. Squeeze lime juice over shrimp.
Warm the Tortillas
Heat tortillas in a dry skillet or directly over a gas flame for 10 seconds per side.
Assemble and Serve
Place a few shrimp on each tortilla.
Top with slaw and a drizzle of chipotle sauce.
Optional: extra cilantro, lime wedge, or avocado.
Eat immediately. Do not share.
Summary
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes
Yield: 8-10 tacos
Difficulty: Dirt Simple
Storage Notes
- Fridge: Cooked shrimp keeps for 2 days. Store separately from tortillas and slaw.
- Reheat: Skillet for 1-2 minutes. Do not microwave shrimp (turns rubbery).
- Pro tip: Assemble fresh. Leftover tacos are sad tacos.
