Last night I got home from work and was ready to hop on the Peloton. In the basement. However, Mark was on a video work call that would’ve required me walking into the field of view. I had to schlepp a giant fan with me so crawling by wasn’t an option (but I did consider it). So instead, I headed out for a run. Intervals. The death of me. I’m such a pokey runner!
About 10 minutes into my run I got a text from Mark alerting me that I could have access to the basement (and workout room) and so I headed back to do a quick Peloton ride.
Before hopping on the bike our nanny asked what was for dinner (she is cute – she finds a way to invite herself over when it’s something she really wants). When I responded “eggs, turkey sausage, toast, and fruit” she voiced her disapproval. “What happened to the shrimp tacos you’re planning to make?!” Shea has t-ball at 6:30, I replied!
Explaining that those were on deck for later in the week was unacceptable to her. So while I rode the bike, she did all of the prep for this recipe. Being that it was a 20 minute ride, this is most definitely a quick and easy recipe. The shrimp take a matter of minutes to cook and the assembly is 1-2-3.
We all gathered on the front porch with our shrimp tacos and everyone inhaled them. It was SILENT. I probably should have doubled the recipe to have leftovers but it was the perfect amount to feed 3 adults and 2 little girls…two little girls who happen to LOVE shrimp. And tacos.
We all agreed: this recipe is a must-repeat. I’ve made a lot of shrimp taco renditions but I must say, I think this one takes the cake. Both easy, delicious, quick, and healthy, there’s nothing not to love!
- 24 oz raw shrimp, peeled and deveined
- 2 Tbsp olive oil, divided
- 2 tsp paprika
- 1 tsp ground cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ tsp salt
- 9 (6-inch) flour tortillas
- 1 Tbsp olive oil
- 1 Tbsp honey
- 2 Tbsp freshly squeezed lime juice
- ⅛ tsp salt and black pepper, to taste
- 3 cups cabbage, shredded
- ½ cup thinly sliced red onion
- ¼ cup cilantro, minced
- ½ jalapeno, seeds removed and minced
- ¼ cup 2% plain Greek Yogurt
- 2 Tbsp low-fat mayonnaise
- 1½ tsp honey
- 1 Tbsp Sriracha
- Combine shrimp and 1½ tablespoons olive oil in a medium bowl; gently toss to coat. Combine the spices, paprika through salt in a small dish, mix to combine. Sprinkle spices over shrimp and gently toss to coat. Set aside while you prepare the slaw and sauce.
- To make the slaw, whisk together the olive oil, honey, lime juice, salt, and pepper in a medium bowl. Add the shredded cabbage, red onion, cilantro, and minced jalapeno; gently toss to coat completely.
- To prepare the sauce, whisk together all ingredients in a small bowl.
- Heat remaining ½ tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook shrimp until pink and cooked through, about 4-5 minutes.
- Prepare the tacos by adding 2.5 ounces of cooked shrimp to each tortilla and top with ~1/3 cup slaw and 1 tablespoon sriracha sauce. Serve hot.
This looks amazing! Hubby is allergic to shrimp. Would chicken be a possible swap?
Author
For sure! Enjoy!
Hey, nicole morrissey
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
ohh, the sauce looks tempting. The whole dish looks delicious.
Hey,
your recipe looks amazing. Will definitely try this. Thanks for sharing.
Wonderful website. A lot of useful info here.
I’m sending it to some friends and additionally sharing in delicious.
And certainly, thank you for your effort!
This recipe was absolutely delicious and so easy to make! My husband and I both had seconds and he deemed this one “print-worthy.” Thanks for a stellar dish to add to our rotation!