This version of tacos combines the marine character of shrimp with a fresh crunchy note from red cabbage, all enlivened by a lime cream and a hint of smoked paprika. The tortillas, crisped in a pan or oven, serve as a base for layers of contrasting flavors: juicy and slightly tangy shrimp, crunchy cabbage and onion for a sharp touch, creamy avocado, and fresh coriander.
Ideal as a light main dish or for a refined street-food moment, these tacos lend themselves well to personal variations: spicier, smokier, or with a creamier sauce. Present them on rustic boards with some lime slices on the side to enhance the marine profile and achieve a lively and appetizing visual impact, consistent with the photographic style of I Love Poke.
Ingredients
- 300 g peeled and cleaned shrimp (fresh or frozen, thawed and dried)
- 200 g red cabbage (thinly sliced to maintain crunchiness)
- 8 pcs small corn tortillas (10–12 cm; 4 per person for a generous serving)
- 1 pcs avocado (ripe but firm, sliced)
- 2 pcs lime (juice and grated zest for marinade and cream)
- 60 g natural Greek yogurt (base for lime cream; replaceable with light mayonnaise)
- 1 spoon olive oil (to marinate the shrimp)
- 1 teaspoon smoked paprika (adds depth, replaceable with sweet paprika for a milder version)
- 1/2 teaspoon Cayenne pepper or chili powder (adjust to taste for spiciness level)
- 1/2 teaspoon fine salt (to adjust according to taste)
- 30 g red onion (thinly sliced for crunch and acidity)
- 10 g fresh coriander (coarsely chopped for garnish)
- 60 ml seed oil (to lightly fry the tortillas or brown them in a pan (optional))
- 1 teaspoon honey (optional, to balance the lime cream)
Preparation
-
1
In a bowl, mix the shrimp with the juice of one lime, olive oil, paprika, cayenne pepper, and half of the salt; let marinate for 10 minutes in the refrigerator.
Durata indicativa: 10 min
Tip: Do not marinate too long to avoid the shrimp becoming rubbery.
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2
Prepare the cream by mixing the Greek yogurt with the lime juice and zest, honey, and a pinch of salt; taste and adjust the acidity.
Durata indicativa: 5 min
Tip: If you want a thinner cream, add a teaspoon of cooking water or more lime juice.
-
3
Slice the red cabbage and onion, season them with a drizzle of lime juice and a pinch of salt; let them rest for a few minutes to soften slightly.
Durata indicativa: 5 min
Tip: Lightly massaging the cabbage with salt and lime softens the fibers without losing crunchiness.
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4
Heat a non-stick pan over high heat and cook the shrimp for 2–3 minutes per side, until they become opaque and slightly caramelized. Remove from heat before they become tough.
Durata indicativa: 6 min
Tip: Cook a few shrimp at a time to avoid lowering the pan temperature.
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5
To get crispy tortillas, lightly brush with seed oil and heat in a pan for 1–2 minutes per side or place them in a hot oven until golden and crisp.
Durata indicativa: 6 min
Tip: For extra crispiness, fold the tortillas on a grill in the oven at 200°C for 6–8 minutes.
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6
Assemble the tacos: spread a layer of cream on the tortilla, add the cabbage, shrimp, avocado slices, and finish with cilantro and lime zest; serve immediately.
Durata indicativa: 5 min
Tip: Serve immediately to keep the tortillas crispy and contrast the textures.
Notes and Tips
Do not marinate too long to avoid the shrimp becoming rubbery.
If you want a thinner cream, add a teaspoon of cooking water or more lime juice.
Lightly massaging the cabbage with salt and lime softens the fibers without losing crunchiness.
Cook a few shrimp at a time to avoid lowering the pan temperature.
For extra crispiness, fold the tortillas on a grill in the oven at 200°C for 6–8 minutes.
Serve immediately to keep the tortillas crispy and contrast the textures.
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