These shrimp tacos have it all: a little spice, a yummy citrus sauce to cool them off and an explosion of flavor in single every bite.
These are a loong way from old-school beef tacos with a little lettuce and mild sauce, not that there’s anything wrong with a blast from the past because I grew up on tacos, but once you try these, I think you’ll agree that a good, citrus yogurt sauce is all it takes to create next-level good tacos!
We like a lot of bold flavors, and this shrimp fits that category and then-some. If you like foods super spicy, substitute the chili powder for chipotle chili powder, and get ready for some heat. If you like milder foods, use regular chili powder and reduce chili powder, cumin and coriander by half a teaspoon, each, or add an additional sixteen ounces of shrimp and one tablespoon of olive oil.
The yogurt sauce is a MUST for this recipe. It’s the perfect amount of cool, citrus flavor that makes these tacos extra special. It’s super simple to make; all you need is plain yogurt, lime juice, cilantro, olive oil, garlic and salt. That’s it…just six ingredients and a food processor, and it’ll have you wanting to whip up a batch of this for all of your taco recipes going forward. You can also use this yogurt sauce as an incredible addition to pork carnitas, chicken or fish.
I can't decide what I love most about this recipe, but I can say that it takes hardly any time to make, which is a major plus in our household. My husband and I stay busy, and we're both on the road a good bit, so the ability to get home and whip up something as delicious as these shrimp tacos in just twenty minutes...it's really, really nice.
16 ounce package of shrimp, peeled, deveined & tails removed
1 tablespoon olive oil
1 teaspoon ground chili powder (substitute ground chipotle chili powder if you want spicy heat)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon kosher salt
6 flour tortillas
Garnish with cilantro, more yogurt sauce and fresh lime juice.
Cilantro-Lime Yogurt Sauce Ingredients:
1 cup plain Greek yogurt
2 tablespoons olive oil
1 tsp minced garlic
1/4 cup, packed fresh cilantro leaves
3 tablespoons lime juice
1/4 teaspoon kosher salt
2 cups of shredded cabbage
1/4 cup cilantro leaves
1 cup cilantro-lime yogurt sauce
Combine all ingredients for the yogurt sauce in a food processor and blend really well. You want to be sure cilantro leaves are fine, so don’t be shy when blending!
Chop 2 cups of cabbage slaw just a little. I didn’t do this step, and I wouldn’t want the slaw super chopped, but a little smaller would be better than long shreds, so you’ll want to chop it a tiny bit.
Add cabbage and 1/4 cup cilantro leaves to a mixing bowl with 1 cup of yogurt sauce. Mix well and set aside.
Make sure shrimp is fully thawed and dry.
In a small bowl, mix together chili powder, cumin, coriander and kosher salt.
Heat 1 tablespoon olive oil in non-stick skillet over medium heat.
Add shrimp and spices to skillet and cook 7-8 minutes, until done.
Heat flour tortillas.
Fill with a few pieces of shrimp.
Top with slaw.
Garnish with more yogurt sauce, fresh lime juice and more cilantro.