American · Dinner
Tex-Mex Shrimp Tacos
A Tex-Mex taqueria staple, chilli-spiced sautéed shrimp in warm corn tortillas with shredded cabbage, pico de gallo, and a smoky chipotle crema.
$
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
385Calories
28gProtein
14gFat
38gCarbs
5gSugar
6gFiber
680mgSodium
172mgChol
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Instructions
1
Prep
Dice tomatoes and red onion finely, mix with coriander, lime juice, and salt for pico de gallo. Combine coconut yoghurt, minced chipotle, lime juice, and salt for crema. Toss shrimp with chipotle powder, smoked paprika, cumin, garlic powder, and salt. Shred cabbage and set all components aside.
2
Sear
Heat vegetable oil in a skillet over high heat until smoking, about 2 minutes. Add shrimp in a single layer, cook 90 seconds without moving until pink and lightly charred on the underside. Flip and cook 60 seconds more until just cooked through.
3
Toast
Warm corn tortillas in a dry pan over medium heat, 20 seconds each side, until pliable and fragrant. Stack on a warm plate.
4
Plate
Spread 1 spoon chipotle crema down the centre of each tortilla. Top with shredded cabbage and 3–4 shrimp per taco. Spoon pico de gallo over and serve with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) raw king shrimp
- 6 small corn tortillas
- 100g (3.5 oz) white cabbage
- 1 tsp chipotle chilli powder
- 0.5 tsp smoked paprika
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 2 tbsp vegetable oil
- 2 medium tomatoes
- 0.25 small red onion
- 1 tbsp fresh coriander
- 1 tsp lime juice
- 60ml (1/4 cup) coconut yogurt
- 1 chipotle chilli in adobo sauce
- 1 lime