Shrimp Tacos

I am in Yucatán and the shrimp here fabulous. Still this seems like a long time to cook the shrimp. I agree with not moving them too soon, but three minutes and the shrimp are nearly done. I make this often for my family but marinade the cabbage longer (with a bit more sal) and cook the shrimp about two minutes first side then flip for maybe one minute. In a hot skillet, that’s good. Don’t forget the lime.

My husband was craving fish tacos and this recipe showed up today on NYT Cooking. Yay, inspiration! I made these using thawed raw deveined 21/25 sized shrimp, shredded white cabbage vs red, improvised Pico de Gallo using sweet grape tomatoes, scallions, cilantro and lime. To each taco I added a bit of TJ Corn Relish and a few dollops of plain non-fat Greek yogurt. Put extra cabbage on the side to add as desired. Nice balance of flavors (savory, sweet, tangy). Yum!

It’s not quite as pretty but if you chop your shrimp into a few pieces, it’s easier to eat. Also good to put a little crema, guacamole or pico on the tortilla before placing the shrimp on top. Gives a better taste and feel in the mouth.

An alternative to pickling the red cabbage is to take whole cumin seed and toast it lightly in a dry pan, then add a dollop of mayonnaise to the shredded red cabbage and stir in the toasted cumin seeds to make a crunchy filling with little blasts of cumin.

Pickle some red onions for this! Vinegar, thin sliced red onion, tad of sugar and salt maybe. Give it a couple of hours in the fridge to get to pink color. Great garnish for these tacos.

I used small shrimp (60-80) and used cole slaw mix instead of shredding it myself. The family loved it!

Made this recipe exactly as stated and kept the toppings simple with some home made guacamole and it was a hit. Even earning a ‘Let’s keep this recipe in the rotation’ from my husband. I made black beans simmered in stock and some of the same spices that were in the shrimp as a side dish. Quick, easy Monday night meal and on the healthy side to boot!

Sam Sifton’s burned scallion crema is a wonderful condiment for these shrimp tacos.

I happened to notice this recipe when I had almost all the ingredients on hand except the lime, which I'm sure would have added tang. I had frozen raw TJ large shrimp, some Cole slaw and a few avocados past their prime, fresh cilantro, soft tortillas, all the spices, and sour cream and hot sauce--a quick, healthy, tasty supper.

Delicious. Served with tortillas, black beans, the shredded cabbage with lime as suggested, a few strips of sautéed pepper and onions and sour cream. Simple, quick and so satisfying.

An excellent, simple recipe as is. Occasionally, we’ll pickle the cabbage with lime and a tangerine. Have substituted baked white fish when I didn’t have shrimp and it was still wonderful.

You really can't have shrimp tacos without topping with cilantro and cotija cheese.

Jane, get yourself a tortilla warmer. I have the fabric kind, which I love. I just stick them in the microwave to heat, but you could also heat the tortillas on the stove and place them in the warmer to stay hot.