So Delicious!
Hello! Street tacos have become my go to when I dine out at a Mexican restaurant. With a variety of protein options in a compact portion, these entrees allow me to try a variety of flavors in one meal without feeling like I overindulged. Today we’re making shrimp street tacos with slaw!
For a while, I hesitated to try fish tacos. An unfamiliar combination – fish, which could only be served breaded and dipped in tartar sauce, in tortillas, which should be reserved for beef or chicken. It just didn’t compute with what I thought my tastebuds would enjoy.
Alas, I ventured into the unknown, tried, and loved fish tacos. If by now you haven’t made this leap, I implore you to give this dish a try. In this recipe I’m using shrimp, which I enjoy leaps and bounds over fish. I hope you fall in love with my shrimp street tacos with slaw as much as I have. I ate so many shrimp tacos during the making of this post… so good.
What You Need to Make Shrimp Street Tacos with Slaw
The main ingredients are here, but to see the full list, check out the recipe below.
- Raw Shrimp – So many beauties in this picture. I used a larger shrimp, 21-40 count per pound. The larger the shrimp, the easier to cook without overcooking. I tried popcorn shrimp thinking I could pile on the protein, but they cook fast and became tough. Likewise, any larger and the shrimp is too cumbersome for the petite tortillas.
- Brussel Sprouts – For the coleslaw, I used Brussel sprouts. I think green cabbage would work as well if that’s what you have on hand. For me, Brussel sprouts are more versatile; if I have them in the fridge, I can make a slaw or roast them in the oven. Use what you have, is available, or the best price.
- Spices, Herbs, and Seasonings – Lots of spices, herbs, and seasonings, but they all pull their weight.
- Tortillas – And to hold it all together, stunning white corn tortillas. I prefer corn, but also support using flour. Just be sure they are the smaller 5-6″ size.
- Dairy, Not Dairy – Greek yogurt, mayo, and coconut milk are the foundation for the dressing. I like the tart from the yogurt, the sweet of the coconut, and mayo thickens it all up. Plus a bit of lime juice.
- Toppers – Cilantro, red pepper, and green onions. Colorful, and flavorful!
How to Make Shrimp Street Tacos with Slaw
Making shrimp tacos is so easy. Three categories of work… slaw, shrimp, and assembly. Here we go!
Creamy Brussel Sprout Coleslaw
While this slaw is meant to provide a delicious bed to nestle flavorful, tender shrimp, it could easily be served as a side dish. Creamy coconut milk paired with vibrant lime juice and cilantro create an awesome sidekick. First, julienne the Brussel sprouts by hand, but if needed to cut down on some time, and if you don’t mind a different texture, you can use a food processor to get a quick chop.
Next, mash the garlic. To do this, place the flat side of the knife on the clove with the blade side away from you. Pressing down on the flat side, drag the knife back toward you. Repeat until the garlic is completely mashed. Feel free to make this coleslaw the night before and refrigerate.
Seasoned Shrimp
To make your shrimp street tacos with slaw, choose the shrimp you like. I prefer raw, shelled, and deveined. If I can buy shrimp on sale, I stock up and keep extra reserve bags in the freezer. Frozen shrimp are easy to thaw making them a great quick dinner solution. The secret to the shrimp is to keep them tender. I first soak them in salty warm water with a squeeze of lime.
Season the shrimp perfectly and cook them in a hot pan. Each side should only take a minute or two, so save cooking the shrimp for last. Prepare all the other elements first to ensure you have hot shrimp street tacos.
Keeping It All Together
Last, but not least, white corn tortillas keep this tasty shrimp street taco with slaw together. I’m sure by now you can tell I have an affinity for a good cast iron skillet. In fact, I have a few pans in different sizes. For the tortillas, I have a mini skillet that fits them perfectly.
The key is to use a pan that you can keep at a high heat, which a cast iron can do. I found the key is to get the pan hot, and make sure there’s enough oil. I prefer my tortillas a little oilier. Once the pan is hot, this process moves a little more quickly as it will take less time to get each side golden brown. Add more oil as needed.
Plate Up Shrimp Street Tacos with Slaw
It’s time to put it all together! I like to make a bed of coleslaw in the base of each taco. To hold up the tacos, I use those little plastic tables that come with delivery pizza, flipped upside down. Then, top the slaw with the tender shrimp. Sprinkle on the red peppers, cilantro, and thinly sliced green onions. Enjoy!
Tips, Tricks, & FAQs
- Tip: use the little white table gadgets that come with delivery pizza to hold your tacos steady. Simply flip the ‘tables’ upside down, place your taco shell between the legs and fill with slaw and shrimp.
- Storage: I’ve said this in other shrimp recipes, if the shrimp are prepared well and are tender when freshly prepared, they can be warmed up nicely the next day. Leftover coleslaw will definitely store well.
- Tortillas: You can place the cooked tortillas on a paper towel, or, when cool enough to handle, I start to fold and place them in my pizza saver taco holders. If you don’t have something like this, you can prep them flat and then use each to hold the other up.
Shrimp Street Tacos with Slaw
Equipment
- Mixing bowls
- measuring cups
- measuring spoons
- cutting board
- chef's knife
- juicer or fork
- can opener (optional)
- pan, preferably cast iron
- tongs
- paper towels
- 8 pizza saver gadgets from delivery pizza (optional)
Ingredients
Shrimp
- 1 lb thawed shrimp, 21-40 pieces per lb size, shelled and deveined
- 1 cups warm water
- 1/2 teaspoon sea salt
- 2 tablespoons lime juice (2 limes)
Shrimp Seasoning
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon paprika
- 2 tablespoons olive oil (for cooking). Additional oil needed for tortillas, see garnish.
Slaw
- 8 ounces fresh Brussel sprouts
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup canned unsweetened coconut milk
- 2 tablespoons lime juice (2 limes)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon mashed garlic (1 clove)
- 2 tablespoons chopped cilantro. Additional cilantro needed for toppings, see garnish.
Garnish & Assembly
- 1 bunch cilantro (garnish and slaw)
- 2 stalks green onions, (garnish)
- 1 red pepper (garnish)
- 8 5" corn tortillas
- olive oil or vegetable oil to cook tortillas
- additional limes for garnish
Instructions
- Gather all ingredients and tools before getting started.Â
Shrimp
- Bath. In a mixing bowl, combine salt with warm water.1/2 teaspoon sea salt, 1 cups warm water
- Limes. Cut limes and squeeze to collect 2 tablespoons of juice. You may need 2 limes to get the total amount, it will depend on the juiciness of the fruit. Add the juice to the salt water.2 tablespoons lime juice (2 limes)
- TIP: If you don't have a juicer or citrus press, before cutting the limes, give them a roll on the counter, applying pressure as you move the lime back and forth. After you slice the lime, twist a fork in the pulp of the lime, running the fork around to release the juice. No need to worry about seeds.
- Soak. Submerge the shrimp in the salty citrus water. Soak the shrimp for at least 15 minutes.While the shrimp take a bath, prepare the other ingredients.1 lb thawed shrimp, 21-40 pieces per lb size, shelled and deveined
Brussel Sprout Slaw
- Mix. In a mixing bowl, whisk yogurt, mayo, coconut milk, lime juice, salt, and pepper.1/4 cup plain Greek yogurt, 1/4 cup mayonnaise, 1/4 cup canned unsweetened coconut milk, 2 tablespoons lime juice (2 limes), 1/4 teaspoon salt, 1/8 teaspoon ground black pepper
- Garlic. Peel the garlic, cutting off and removing the stem end. Then slice the garlic. With the flat side of the knife, and with the blade edge away from you, press down on the garlic to mash the clove, dragging the knife towards you. Repeat this motion until the garlic is completely mashed. Place the garlic in the bowl with the yogurt mix.1/2 teaspoon mashed garlic (1 clove)
- Brussel Sprouts. Cut the ends off each sprout and julienne. Add to the yogurt mix.8 ounces fresh Brussel sprouts
- Cilantro. Pick off the cilantro leaves, discarding any thick stems as much as possible. Chop and add to the yogurt mix.2 tablespoons chopped cilantro. Additional cilantro needed for toppings, see garnish.
- Stir. Stir the slaw until well combined. Refrigerate until everything is ready for assembly.
Toppings
- Green Onions. Thin slice the green onion and set aside.2 stalks green onions, (garnish)
- Red Pepper. Remove the stem and seeds from the red pepper. Slice the pepper in thin strips, then cut each strip into small, diced pieces about the size of a pencil eraser. Set aside.1 red pepper (garnish)
- Cilantro. Rough chop cilantro leaves and set aside.1 bunch cilantro (garnish and slaw)
Tortillas
- Oil. In a pan, heat 1 tablespoon of oil. I use olive oil for everything, if you prefer vegetable oil, feel free to use that instead.olive oil or vegetable oil to cook tortillas
- Fry. Over medium high heat, get the oil nice and hot. It should have a little texture or shimmer to the surface when it's hot. Using tongs, carefully place a tortilla in the oil and cook until the side in the oil starts to brown. Flip and repeat on the other side. It may take 30 seconds to a full minute for the first batch if the pan isn't hot enough. Once you get going, the pan should be hot and cut down to 20 second per side. Continue to prepare the rest of the tortillas. Keep them wrapped in foil or in a warm oven until the shrimp are ready.8 5" corn tortillas
Shrimp
- Last But Not Least. Save this for last. You want hot shrimp on your tacos, and they won't take long to cook.
- Coating. In a bowl, measure and combine all the spices, herbs, and seasonings.1/4 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1/2 teaspoon lemon pepper, 1/2 teaspoon oregano, 1/2 teaspoon sugar, 1/2 teaspoon paprika
- Drain. Drain the shrimp and pat dry in paper towels. This is an important step. If you don't paper towel dry, when the shrimp cook, they will end up in a pool of liquid.
- Toss. Take the dried shrimp and toss them in the spice bowl.
- Batches. If the pan is large enough, you should be able to cook the shrimp in two batches – don't crowd the shrimp. Leave some space between each. If you have a smaller pan, cook in more batches.
- Cook. Heat 1 tablespoon of olive oil in the pan over medium high heat. Place half the shrimp in the hot pan, cooking one side of the shrimp for 1-2 minutes, then flip each and cook for another. The trick is to cook the shrimp through, but not overcook. The larger the shrimp, the easier this is to manage. When cooked, the shrimp should be opaque (not translucent) and slightly firm when pressed.2 tablespoons olive oil (for cooking). Additional oil needed for tortillas, see garnish.
- Repeat. Repeat this process until all the shrimp are cooked.
Assembly
- Assemble. Spoon the Brussel sprout coleslaw into the bottom of each tortilla. Place 2 oz of shrimp in each taco (the size of the individual shrimp may vary). Top with desired amount of green onion, red pepper, and cilantro.
- Enjoy! Serve immediately with a wedge of lime.additional limes for garnish