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Dinner recipe · from the recipe book

Smoky Garlic Shrimp Tacos with Fresh Salsa

Juicy, smoky paprika-garlic shrimp tucked into warm corn tortillas with a bright, chunky tomato-jalapeño salsa and a cool lime crema.

Smoky Garlic Shrimp Tacos with Fresh Salsa

Ingredients

  • 1¼ lb600 gShrimptails removed, patted dry
  • 12 tortillas288 gCorn tortillas
  • 2½ medium300 gTomatoesseeded and finely diced
  • ½ medium60 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 cup chopped16 gFresh cilantrochopped, divided
  • 1 lime, juiced44 gLime juicedivided
  • 2 cups shredded140 gGreen cabbagethinly shredded
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 4 cloves12 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper

Steps

  1. Make the salsa first: in a bowl, stir together the tomato, red onion, jalapeño, half the cilantro, half the lime juice and a quarter of the salt. Set aside.
  2. Make the lime crema: in a small bowl, whisk the Greek yogurt with half of the remaining lime juice (a quarter of the total). Set aside.
  3. Toss the cabbage with the rest of the lime juice and a quarter of the salt.
  4. Season the shrimp: toss the shrimp with the smoked paprika, cumin, black pepper and the remaining half of the salt.
  5. Warm the corn tortillas in a dry large skillet over medium-high heat, about 30 seconds per side, then wrap them in a clean towel to keep soft.
  6. In the same skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer and cook 2 minutes without moving.
  7. Flip the shrimp, add the garlic and cook 1 to 2 minutes more, until the shrimp are pink and opaque.
  8. Fill each tortilla with the cabbage and shrimp, spoon over the salsa and lime crema, and finish with the remaining cilantro.

Contains: Milk, Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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