Sweet and Spicy Shrimp Tacos
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
2 tablespoons light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Finely grated zest from 2 limes
1 1/2 pounds medium shrimp peeled, deveined and tails removed
1/4 cup extra-virgin olive oil
1/4 cups sour cream or Mexican crema
1/4 head cabbage, cored and shredded ( about 4 cups)
Kosher salt and freshly ground black pepper
12 corn tortillas
Fresh cilantro leaves, for serving
Lime wedges, for serving
Directions
- 1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes.
- 2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper.
- 3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
- 4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve.