Easy Shrimp Tacos with Poblano Lime Slaw
Sweet and Spicy glazed shrimp are served in a warmed corn or flour taco shell with a creamy Poblano Lime Slaw. This recipe comes together really quickly making it a great weeknight dinner!
Servings 6 people
Equipment
Ingredients
Shrimp & Glaze
- 1 ½ pounds peeled & deveined shrimp – tails off - approx. 40 count shrimp
- 2 tablespoon cornstarch
- 2 tablespoon olive oil
- 1 ½ tablespoon honey
- ¾ teaspoon chili powder
- ½ tsp. garlic powder
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- pinch of cayenne pepper optional
- fresh lime juice
Fish Taco Slaw
- 3 heaping cups coleslaw mix store bought
- 1 large poblano pepper seeded and cut into ½ inch dice
- ¼ cup red onion finely chopped
- 2 Tbsp. fresh cilantro chopped
- 2 tablespoon Mayonnaise
- 1 tablespoon fresh squeezed lime juice
- 1 garlic clove minced
- ¼ tsp. kosher salt
Serving - Assembly
- warmed flour or yellow corn tortillas
- feta, cotija or queso fresco
- avocado, guacamole and/or corn cut from the cob is great too!
Instructions
Shrimp Taco Slaw
- In a medium bowl whisk together the mayonnaise, lime juice, salt and minced garlic.2 tablespoon Mayonnaise, 1 tablespoon fresh squeezed lime juice, 1 garlic clove, ¼ tsp. kosher salt
- Add the poblano peppers, coleslaw mix, cilantro and red onion.3 heaping cups coleslaw mix, 1 large poblano pepper, ¼ cup red onion, 2 Tbsp. fresh cilantro
- Toss everything together to combine. Set aside for assembly.
Shrimp with Glaze
- Pat the shrimp as dry as possible and toss with 2 Tbsp. corn starch. Set aside.1 ½ pounds peeled & deveined shrimp – tails off, 2 tablespoon cornstarch
- To make the glaze combine the chili powder, garlic powder, salt, pepper cayenne and honey in a small bowl. Set aside.- add more cayenne pepper if you like things spicy!1 ½ tablespoon honey, ¾ teaspoon chili powder, ½ tsp. garlic powder, ½ tsp. kosher salt, ¼ tsp. black pepper, pinch of cayenne pepper
- Place a large non-stick skillet over medium high heat and add the olive oil. Once hot add the cornstarch coated shrimp. Sauté about 2-3 minutes per side.2 tablespoon olive oil
- Remove the pan from the heat and drizzle the glaze over the shrimp. Toss to coat. Then squeeze a little fresh lime juice over top.fresh lime juice
Assembly - Serving
- Warm flour or corn tortilla then fill with a little slaw and top with warm glazed shrimp, garnish with extra cilantro and cotija, feta or queso fresco.Also great with fresh diced avocado, guacamole and/or corn cut from the cob!
- Excellent served with lime rice, street corn salad and sweet fresh pineapple.
Notes
SHRIMP - Buy a large size raw shrimp that is peeled and deveined. It might be marked by count, this will be about 40ish shrimp per pound. If you can't find tail off shrimp, the tails come off really easily. Just pinch where the tail meets the shrimp and they pop right off. You can even boil the tails to make a shrimp stock.
FROZEN SHRIMP
PREPPING CORN TORTILLAS FOR TACOS - I like to pan fry yellow corn tortillas with just a bit of non-stick spray over medium heat, about 15-20 seconds per side, then place them on a plate folded over (like a taco). Then they are ready to use!
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- If you buy frozen shrimp, keep it in it’s original packaging and you can thaw it in the fridge overnight. Pop the package in a rimmed container in case it leaks.
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- Or for a quick thaw place the shrimp in the original sealed package in a bowl of cool water, changing the water every 10-15 minutes until thawed.
PREPPING CORN TORTILLAS FOR TACOS - I like to pan fry yellow corn tortillas with just a bit of non-stick spray over medium heat, about 15-20 seconds per side, then place them on a plate folded over (like a taco). Then they are ready to use!
