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Spicy shrimp tacos with cilantro garnish on parchment paper.
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Spicy Shrimp Tacos with Creamy Cilantro Jalapeno Sauce

Spicy Shrimp Tacos with Creamy Cilantro Jalapeno Sauce are the perfect meal for warm weather, taco Tuesday, or anytime you're craving a fresh and spicy dish!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: James Delmage and Tara

Ingredients

For the slaw and sauce

  • 2 1/2 cups shredded cabbage
  • 1/2 packed cup fresh cilantro leaves and thin stems plus more for garnish
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup onion roughly chopped
  • 3 cloves garlic
  • 2 ounces lime juice
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 large jalapeno stem and seeds removed, plus more for garnish

For the shrimp tacos

  • 8-10 medium tortillas corn of flour
  • 1/4 cup olive oil divided
  • 1 pound medium shrimp (U40 count) peeled, deveined, and tails removed
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon ancho chili powder or regular chili powder
  • 1/2 teaspoon chipotle chili powder
  • 2 ounces tequila
  • 2 ounces cotija cheese crumbled, for garnish
  • 1 large lime cut into wedges for garnish

Instructions

For the slaw and sauce

  • Place the mayonnaise, sour cream, cilantro, jalapeno, garlic, onion, lime juice, and salt into a blender or food processor and pulse until combined. Taste test and adjust salt and pepper if needed.
  • Place half of the sauce into a large bowl and mix with the shredded cabbage. Save the remaining sauce for serving with the tacos.

For the shrimp tacos

  • In a large bowl, combine the shrimp with 2 tablespoons of olive oil, baking soda, ancho and chipotle chili powder, cumin, kosher salt, and granulated garlic and mix well. Let the shrimp sit for 10-15 minutes before sauteing.
  • While the shrimp are brining, heat a skillet or griddle to medium heat and toast the tortillas until slightly charred. Set them aside.
  • Heat a cast iron or heavy skillet to medium-high heat.  Add the remaining olive oil and once shimmering, add the shrimp and cook for approximately 60-90 seconds per side or until cooked through. Work in batches if required to not overcrowd the pan, then remove the shrimp to a plate and set aside.
  • Add the tequila to the pan and with a wooden spoon scrape the bottom of the pan to remove all of the browned bits. Remove the pan from the heat and return the shrimp to the pan and mix to coat.
  • Place the tortillas on a large serving plate and add a scoop of the slaw onto each. Divide the shrimp into each taco then top with a drizzle of the remaining sauce. Serve with fresh cilantro, limes, and cotija cheese. Enjoy!

Notes

  • 4-5 shrimp per taco is a good amount which would equate to roughly 8-10 tacos.
  • Flour or corn tortillas can be used
  • Leftovers can be saved in the fridge for up to 3 days.

Nutrition

Calories: 406kcal | Carbohydrates: 32.2g | Protein: 10.3g | Fat: 15g | Saturated Fat: 4.8g | Cholesterol: 65mg | Sodium: 928mg | Potassium: 333mg | Fiber: 4.8g | Sugar: 3.7g | Calcium: 124mg | Iron: 1mg