I am very happy to share this new taco recipe with you! I’m not sure why it took me so long to release a recipe for shrimp tacos because they are my absolute favorite taco filling.
The prawns are covered with a flavorful blend of cumin, paprika, garlic and chilli. You can marinate in this mixture for only 10 minutes while preparing the rest of the taco, or until one night to prepare more tasty shrimp.
Actually, I wanted to make more crustaceans, but I’m so glad I kept things simple with this spice mix, because it’s not only easy, it’s so delicious! I’ve found that if you heat a pan for a minute or two to make it really hot before you add the shrimp, it will make a nice spice crust on them.
As always, I use celery root for the tortillas, because I’ll never get sick, but these tacos would be delicious in salad mugs too, or you could just put everything in a taco bowl.
The coleslaw is very simple and either purple or kale or a pre-sliced mixture of coleslaw all work well. It’s the sauce that really needs it, from boring old coleslaw to eating with a fork straight out of the bowl. The cilantro-lime sauce is so good that I started using it as a salad dressing and dipping sauce for just about everything.
These spicy shrimp tacos are an absolute show stopper that even skeptics with a healthy diet would love. They are great for a great dinner with friends, as tortillas, salsa and coleslaw could be prepared in advance and you then have to grill the shrimp fast before serving them.
- 400 grams large shrimp, shells removed and deveined
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1 clove garlic crushed
- 1/4 tsp salt
- 1/4 tsp pepper
COLESLAW & CILANTRO LIME SAUCE
- 1/4 cup chopped scallions
- 3 cups shredded purple or green cabbage
- 1/2 cup mayonnaise
- 1/3 cup chopped cilantro
- 2 cloves garlic
- 2 tbsp lime juice
- 1/3 cup chopped scallions
- pinch salt
- 1 large celery root
- 1/2 lime cut into wedges
AVOCADO TOMATO SALSA
- 2 medium tomatoes diced
- 1 avocado diced
- 1 jalapeno finely chopped
- 1/4 cup cilantro roughly chopped
- 1 tbsp lime juice
- 1/2 tsp salt
Place the shrimp in a bowl along with 1 tbsp olive oil and all of the spices and toss with your hands to ensure they are well coated. Set aside to marinate for a few minutes.
To make the coleslaw in a bowl combine the shredded cabbage and 1/4 cup chopped scallions. In a food processor combine the mayonnaise, cilantro, garlic, lime juice, salt and 1/3 cup chopped scallions and blend until smooth. Pour approximately half of the sauce over the coleslaw and toss until its well coated. Set aside.
Prep the tortillas by cutting both ends off of the celery root and then removing the outer peel. Using a sharp knife cut the celery root into slices that are as thin as possible. If the tortillas are still quite thick I recommend running a knife over the top of each slice to shave down the slices.
Heat a sandwich press or alternatively put a grill pan on medium heat and grill the tortillas for approximately 5 minutes until grill marks form and they are tender and pliable.
In a bowl combine all of the ingredients for the salsa and stir until well mixed.
Heat 1 tbsp olive oil in a skillet on high heat and then add in the shrimp. Cook them for 3-4 minutes per side until pink.
To assemble fill each tortilla with the coleslaw, avocado salsa and shrimp and then drizzle with the extra cilantro lime sauce. Serve with wedges of lime and sliced jalapeños.