Happy Cinco de Mayo! And how great is it that it’s on a Friday this year? Feels like a little gift from the universe. It’s saying, “Go on, have a second margarita! Go on, go back for seconds!” Thank you, I think I will I had to pop in with an extra recipe this week because I just couldn’t let the holiday pass without sharing my shrimp tacos with lime cabbage slaw and spicy yogurt sauce. (Plus I told you with my easy Mexican shrimp skillet that I’d be back with more shrimp goodness for you!)
Shrimp tacos are one of my faves because they are so fast to make, so flavorful and cause, well, shrimp + tacos. I mean, duh! The shrimp here are seasoned with a few spices, cooked quickly and served warm in your favorite soft taco shell. (You could also use crunchy hard taco shells or make taco salads with this recipe.) The crunchy lime cabbage slaw brings a hit of freshness and the spicy yogurt sauce gives it a cool, creamy topping with a bit of spice and a lot of decadence. Deliciousness in every bite!
I buy frozen shrimp, which is actually fresher than “fresh” shrimp in the grocery store case. (Most stores have just thawed out frozen shrimp so buying it still frozen is a better move. Unless you can get it from a boat!) I love, love getting my shrimp already peeled and deveined - saves so much time. Highly recommend if you can find it that way. I prefer the 21-30 size shrimp, but you can use your favorite size. Cooking shrimp with the tail on helps give it more flavor. But I usually remove mine so it’s easier to serve and eat. You can cook the shrimp in batches, if needed. Just make sure not to overcook your shrimp! They don’t take long! If you don’t like spicy, you can skip the Sriracha in the yogurt sauce. If you do like spicy, you can add a few dashes of hot sauce or Sriracha to the lime cabbage slaw dressing and/or add some pickled jalapeños to your tacos.
And of course, we’ve got an array of topping options. I’m always bringing the toppings!
Topping ideas to try for shrimp tacos:
- Diced mango or pineapple
- Additional red onion slices
- Fresh chopped cilantro
- Pickled jalapeños or hot sauce
- A few dollops of salsa (red salsa or salsa verde)
- Sliced or diced avocado But these tacos are stellar on their own, so no worries if you want to keep it simple.
Whatever your plans for Cinco de Mayo tonight, I hope it’s a fun one! Have a great weekend! XO, Kathryn
I prefer the 21-30 size shrimp, but you can use your favorite size. You can cook the shrimp in batches, if needed. Just make sure not to overcook your shrimp - they don’t take long! If you don’t like spicy, you can skip the sriracha in the yogurt sauce.
