Description
These Bobby Flay Shrimp Tacos are packed with bold flavors! Juicy, spiced shrimp are paired with a zesty coleslaw, creamy sour cream, and fresh lime, all wrapped in warm corn tortillas. Ready in just 25 minutes, this gluten-free recipe is perfect for taco night!
Ingredients
Scale
For the Shrimp:
- 1 1/2 lbs medium shrimp, peeled and deveined
- 2 tablespoons light brown sugar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- Zest of 2 limes
For the Coleslaw & Toppings:
- 4 cups coleslaw mix
- 1/4 cup sour cream
- 12 corn tortillas
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
Step 1: Prepare the Shrimp Marinade
- In a large bowl, mix brown sugar, chili powder, smoked paprika, cumin, salt, and black pepper.
- Add shrimp, drizzle with olive oil, and toss to coat evenly.
- Let marinate for 5-10 minutes while preparing the toppings.
Step 2: Make the Coleslaw
- In a bowl, mix coleslaw mix, sour cream, and lime zest. Toss to combine.
Step 3: Cook the Shrimp
- Heat a large skillet or grill pan over medium-high heat.
- Cook shrimp for 1-2 minutes per side until pink and slightly charred. Remove from heat.
Step 4: Warm the Tortillas
- Heat corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until warm and pliable.
Step 5: Assemble & Serve
- Fill each warm tortilla with cooked shrimp, coleslaw, and fresh cilantro.
- Serve with lime wedges on the side. Enjoy!
Notes
- Want more spice? Add ½ teaspoon cayenne pepper to the shrimp seasoning.
- Make it creamy: Add 1 tablespoon of mayonnaise to the coleslaw.
- Grilling Option: Grill the shrimp over medium heat for 2 minutes per side for extra smoky flavor.
