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Quick Shrimp Tacos

Scott Phillips

Servings: 4

Made with quick-cooking shrimp and simply topped with cabbage and cilantro, these tacos come together in minutes. Round out the meal with rice and black beans or a chopped salad.


  • 8 taco-size (6-inch) flour tortillas
  • 1 medium lime
  • 1/2 cup sour cream
  • 1 tsp. ground coriander
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 1/3 cup finely diced red onion
  • 1 lb. medium shrimp (41 to 50 per lb.), peeled and deveined
  • 1/2 tsp. ground cumin
  • Pinch of crushed red pepper flakes
  • 1 cup finely shredded green cabbage
  • 1 cup loosely packed fresh cilantro

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 185
  • Sodium (mg): 650
  • Carbohydrates (g): 37
  • Fiber (g): 3
  • Protein (g): 29


  • Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.
  • Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.
  • In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.
  • Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.
  • Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.


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Reviews (8 reviews)

  • helenelast | 02/19/2019

    I love these. Love the cumin and the ease of making them.

  • woodywinny | 09/02/2016

    Truly outstanding! An exceptional recipe with a savory, delicious outcome! Easy to create.You won't be disappointed in this gem!Thank you!

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