From the recipe box
Garlic-Lime Shrimp Tacos
Shopping list
Ingredients
0 of 13 gathered
Step by step
Method
4 steps
- 1
Pat 1 lb large shrimp dry (wet shrimp won't sear). Toss with 3 minced garlic cloves, 1 teaspoon chili powder, ½ teaspoon cumin, and ½ teaspoon kosher salt until evenly coated.
- 2
Heat 1 tablespoon oil in a wide skillet over medium-high until it shimmers. Cook shrimp in a single layer 2 minutes per side until pink, lightly curled, and just firm — pull them as soon as they turn opaque so they don't go rubbery. Work in batches if needed.
- 3
Off heat, toss the shrimp with the juice of 1 lime so they pick up a bright finish. Warm 8 small corn tortillas.
- 4
Fill tortillas with shredded cabbage, shrimp, avocado slices, pico de gallo, cilantro, and a drizzle of crema or yogurt if you like. You want garlicky lime shrimp that stay juicy — not bland boiled shrimp or dry overcooked curls.