The shrimp and red cabbage tacos combine the freshness of lime and the crunchiness of red cabbage with flavorful, quickly sautéed shrimp: a perfect combination for those looking for a tasty yet quick dish. This version uses a simple marinade, a creamy yogurt-based sauce to balance the citrus, and warmed corn tortillas to maintain the street food character.
Ideal for an informal dinner, for an aperitif with friends, or as a summer option on your menu, they can be prepared in less than 30 minutes and can be easily adapted for spicier or vegetarian tastes.
Ingredients
- 500 g peeled and cleaned shrimp (fresh or thawed, medium tails)
- 300 g red cabbage (finely sliced)
- 8 pcs corn tortillas (12 cm, heat before serving)
- 120 g Greek yogurt (preferably 2% or 0% for a light cream)
- 2 tablespoons mayonnaise (to make the sauce thicker (optional))
- 1 spoon lime juice (plus extra lime wedges for serving)
- 1 teaspoon lime zest (grated, for the marinade)
- 1 teaspoon smoked paprika (adds color and aroma)
- 1/2 teaspoon chili powder (adjust according to desired spiciness)
- 2 tablespoons extra virgin olive oil (for sautéing the shrimp)
- 1 piece avocado (sliced, for serving)
- 1/2 teaspoon salt (or as needed)
- 1/4 teaspoon black pepper (freshly ground)
- 1 spoon honey or agave syrup (to balance the yogurt sauce)
- 10 g fresh coriander (chopped, for garnish)
- 1 teaspoon sesame seeds (toasted, optional)
Preparation
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1
Marinate the shrimp with lime juice and zest, paprika, chili, salt, and a tablespoon of oil for 10 minutes. The short marinade flavors without cooking the shrimp.
Durata indicativa: 10 min
Tip: Do not marinate for more than 20 minutes to avoid the shrimp becoming rubbery.
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2
Prepare the sauce by mixing Greek yogurt, mayonnaise (if used), honey, a pinch of salt and pepper. Add a teaspoon of extra lime juice for freshness.
Durata indicativa: 5 min
Tip: Taste and adjust sweetness and acidity; the sauce should balance the acidity of the shrimp.
-
3
Sauté the shrimp in a hot pan with a tablespoon of oil for 2-3 minutes per side until they are just cooked and golden.
Durata indicativa: 6 min
Tip: Cook in a single layer without overcrowding the pan to achieve a light caramelization.
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4
Mix the red cabbage with a drizzle of oil, a pinch of salt, and a teaspoon of lime juice. Let it rest for 5 minutes so it softens slightly.
Durata indicativa: 5 min
Tip: You can add a handful of thinly sliced red onion for more flavor.
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5
Heat the tortillas on a griddle or pan for 20-30 seconds per side. Assemble the tacos by spreading salsa, cabbage, shrimp, and avocado slices; finish with cilantro and sesame seeds.
Durata indicativa: 5 min
Tip: Keep the tortillas covered with a clean cloth to keep them soft until serving.
Notes and Tips
Do not marinate for more than 20 minutes to avoid the shrimp becoming rubbery.
Taste and adjust sweetness and acidity; the sauce should balance the acidity of the shrimp.
Cook in a single layer without overcrowding the pan to achieve a light caramelization.
You can add a handful of thinly sliced red onion for more flavor.
Keep the tortillas covered with a clean cloth to keep them soft until serving.
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