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Shrimp Tacos Recipe

Name: Shrimp Tacos
Total time: 35 min
Yield: 4
Ingredients: 1 pound peeled and deveined shrimp, tails removed; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 3 tablespoons neutral oil, such as grapeseed or canola; Kosher salt (such as Diamond Crystal); 1 1/2 cups thinly sliced red cabbage (1/4 small cabbage); 2 limes; 12 corn tortillas; Guacamole; Sour cream or crema; Pico de gallo; Cilantro leaves

NYT Cooking

Spiced shrimp and quick-pickled red cabbage fill corn tortillas for dressed-up tacos that are easy to put together and sure to be a favorite. The seasoned shrimp is cooked in a heated skillet for a slight char, but resist the temptation to move the pieces before the contact side is properly browned. You can keep the add-ons simple with slices of creamy avocado, bits of fresh cilantro and acidic bursts from lime slices. Or bulk up with dollops of guacamole, chunky pico de gallo, and sour cream. The choice is yours!

Ingredients

1 pound peeled and deveined shrimp, tails removed

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

3 tablespoons neutral oil, such as grapeseed or canola

Kosher salt (such as Diamond Crystal)

1 1/2 cups thinly sliced red cabbage (1/4 small cabbage)

2 limes

12 corn tortillas

<a href="https://cooking.nytimes.com/recipes/1023223-guacamole">Guacamole</a>

Sour cream or <a href="https://cooking.nytimes.com/recipes/1018885-crema">crema</a>

<a href="https://cooking.nytimes.com/recipes/1023522-pico-de-gallo">Pico de gallo</a>

Cilantro leaves

Method

In a medium bowl, toss the shrimp with the cumin, cayenne, onion powder, garlic, black pepper and 1 tablespoon oil. Season the shrimp lightly with salt. If you have time, you can refrigerate the shrimp to marinate for at least 30 minutes and up to 12 hours.

Squeeze 1 tablespoon juice from 1 lime. Slice the remaining lime into wedges for serving. In a small bowl, quick pickle the cabbage by combining the shredded cabbage with the lime juice and a pinch of salt. Toss together and set aside.

Heat a large (12-inch) skillet over medium. Warm a tortilla in the dry skillet, flipping once, until soft and pliable, about 30 seconds. Place in a dish towel to keep warm. Repeat until all the tortillas are warmed, stacking and wrapping them in the dish towel until ready to use.

Heat a tablespoon of oil in the skillet over medium-high. Add half of the shrimp and cook without stirring until the contact side is browned around the edges, about 3 minutes. Flip to cook the other side for 1 to 2 minutes, until the shrimp is fully cooked. Move to a plate and cook the remaining shrimp, heating up the remaining tablespoon of oil before adding the shrimp to get a nice sear.

To assemble, spread some guacamole down the middle of each tortilla. Divide the shrimp among the warm tortillas and top with crema, pico de gallo, quick pickled cabbage and cilantro leaves. Serve immediately with lime slices for squeezing.

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