Flay's Shrimp Tacos (Print Version)
# Ingredients:
→ Marinade & Spice Blend
01 -
1 teaspoon smoked paprika
02 -
1 teaspoon ground cumin
03 -
1 tablespoon chili powder
04 -
2 tablespoons packed brown sugar
05 -
1/4 cup olive oil (extra-virgin)
06 -
Finely grated zest from 2 limes
→ Primary Ingredients
07 -
4 cups bagged coleslaw mix
08 -
12 small corn tortillas
09 -
1/4 cup sour cream
10 -
1 1/2 pounds shrimp, peeled and deveined, with no tails
→ Seasoning & Extras
11 -
Ground black pepper and kosher salt, as needed
12 -
Fresh lime slices for squeezing, serve on the side
13 -
Fresh cilantro sprigs for garnish
# Instructions:
01 -
Heat up your grill outdoors or use an indoor grill pan until it’s very hot.
02 -
Stir the lime zest, chili powder, paprika, cumin, and brown sugar together in a bowl. Use just 2 teaspoons of this mix and fold into the sour cream, then set aside for your slaw.
03 -
In another bowl, toss the shrimp with the leftover spice mix and olive oil until they're coated evenly. Let them marinate for a good 15 minutes to soak up the flavors.
04 -
Combine the premade coleslaw with your spiced-up sour cream sauce, mixing well. Add a pinch of salt and pepper based on your taste.
05 -
Place tortillas on the grill for about a minute per side, just enough to warm them up and get a little char. Cover them with foil to keep warm.
06 -
Add a bit of salt to your shrimp, oil the grill grates lightly, and grill the shrimp for 2-3 minutes per side. They're done once they're firm and opaque.
07 -
Load up your tortillas with a few grilled shrimp, spoonfuls of the creamy slaw, and finish with cilantro. Serve alongside lime wedges for squeezing.
# Notes:
01 -
Let the shrimp sit in the marinade for at least 15 minutes to enhance flavor.
02 -
Keep an eye on the shrimp while grilling—take them off as soon as they turn opaque.
03 -
Heating the tortillas beforehand makes them easier to fold and taste better.