According to Bubba—you can barbecue it, boil it, broil it, bake it, sauté it—however, we’re going to make tacos with it! Shrimp tacos that is. Time for a delicious variation to the popular Southern CA fish taco. I love seafood, or mariscos as you’ll find on menus all over San Diego & Baja. Shrimp (camarones) are long overdue in my kitchen, so we’re making a lighter version of soft tacos using fresh lime, jalapeño yogurt slaw, and some fresh pico de gallo. Though I love crispy fried shrimp from time-to-time, we’ll just be sautéing ours with bright flavors & using a Greek yogurt-based white sauce. This will be healthier, easy, and delicious!
You can use pre-cooked shrimp, but I advise to go for the fresh ones, even if it’s a bit more work to shell and de-vein (which is definitely not my favorite thing to do), but it’s worth the effort. I bought just shy of a pound of shrimp, which is plenty for two people with some leftover (because we’re using smaller tortillas). I think my favorite part of this meal is the lime cabbage slaw—very flavorful—and you’d never guess there is no mayo! After the shrimp prepping, this is a very recipe, good on any weeknight. Essentially,we have to do three things: cook shrimp in a sauce we’ll prep, make shredded cabbage slaw, and eat them!
Yield: 1 lb of shrimp is enough for about 8 small tacos
Light & healthier, So-Cal style, tacos de camerones (Shrimp tacos)! We use fresh lime & a jalapeño & yogurt-based slaw mix. We’re simply sautéing shrimp with a marinade & making a quick cabbage slaw. Perfect on a hot day, lunch or dinner!
What to get:
3/4 -1 lb fresh shrimp (peeled, de-veined on both sides).
1 cup fresh green cabbage, finely shredded (I bought mine pre-shredded).
1 cup red cabbage, finely shredded (I bought pre-shredded).
8 oz bag Mexican Cheese Blend, shredded (we’ll use ~1T/ taco).
2 limes, quartered.
1 cup Jalapeño yogurt dip, Skotidakis brand (I get at Cost-co, If unavailable: mix 8-oz plain Greek yogurt, whisk with paprika, little cayenne pepper, lime juice & chopped jalapeño, and 1 tsp prepared salsa).
fresh salsa (or pico de gallo, from refrigerated section at store, I use medium heat).
1 package white corn tortillas (small size).
1T Extra Virgin Olive Oil (EVOO), for marinating shrimp.
Sea salt, to taste.
Ground black pepper, to taste.
*Chopped cilantro, for topping (optional).
*Sour cream, for topping (optional).
What to do:
Marinate & Cook Shrimp:
Rinse, peel & devein fresh shrimp (You'll want to remove both inside & outside veins).
Place shrimp into small bowl (assuming ~1lb), add 1T EVOO, juice from 1/2 lime, & ~1-2T fresh, prepared salsa.
Mix shrimp in marinade & let sit for ~15 mins.
Add shrimp & marinade juices to a slightly pre-heated skillet, and cook on medium-low, until shrimp turn pink (avoid overcooking), these shrimp were fairly small (cooked in ~5 mins).
Make Lime Slaw:
In another mixing bowl combine ~1/2 cup of both red & green shredded cabbage, juice of 1/2 lime, ~2T of jalapeño yogurt sauce, S&P to taste, and 1T fresh salsa (This qty makes slaw for several tacos, but make more slaw for larger amount).
Toss slaw mis well. and set aside to chill in refrigerator until you’re ready to assemble tacos.
Slightly heat white corn tortillas in skillet on stove.
Plate tortillas, then add desired amount of Mexican Cheese Blend (~1 oz +/taco)..
Next add desired amount of cooked shrimp, fresh salsa (or pico de gallo).
Top with prepared slaw mix (about 2 oz), and add sour cream & chopped cilantro as desired!
The shrimp cook really fast on the stove, so be careful to only cook them on low heat until they firm-up slightly & turn pink (overcooked shrimp are rubbery). If you can't find a pre-made Jalapeño Greek Yogurt dip (I got at Cost-co), you can whisk a simple one together with plain Greek yogurt (instructions above in 'What to Get’). Shrimp can be marinated and cooked ahead, if stored in refrigerator, to make tacos the following day.