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Dinner recipe · from the recipe book

Smoky Shrimp Soft Tacos with Charred Pepper Salsa

Juicy paprika-garlic shrimp tucked into warm flour tortillas with a smoky, tangy roasted red pepper salsa and crunchy lime cabbage.

Smoky Shrimp Soft Tacos with Charred Pepper Salsa

Ingredients

  • 1¼ lb570 gShrimptails removed, patted dry
  • 8 tortillas392 gFlour tortillas, 8-inch8 tortillas
  • 2 medium238 gRed bell peppercut into wide strips
  • 1 medium123 gTomatoeshalved
  • 1 whole14 gJalapeñohalved and seeded
  • 4 cloves12 gGarlicminced, divided
  • ½ cup chopped80 gRed onionfinely diced, divided
  • 1 cup chopped16 gFresh cilantrochopped, divided
  • 1 lime, juiced44 gLime juicedivided
  • 2 cups shredded140 gGreen cabbagethinly shredded
  • 3½ oz100 gPlain Greek yogurt, nonfat
  • 1½ tbsp20 gOlive oildivided
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: mince the garlic, dice the red onion, chop the cilantro and shred the cabbage.
  2. Heat a large dry skillet over medium-high heat. Char the bell pepper, tomato and jalapeño, turning, until blistered and soft, 8–10 minutes. Transfer to a cutting board.
  3. Finely chop the charred bell pepper, tomato and jalapeño. Stir in half the garlic, half the red onion, half the cilantro, half the lime juice, a quarter of the salt and half the olive oil. This is the salsa.
  4. In another bowl, toss the cabbage with the remaining red onion, a quarter of the lime juice and a quarter of the salt. Stir the Greek yogurt with the remaining quarter of the lime juice to make a lime crema.
  5. Toss the shrimp with the smoked paprika, cumin, black pepper, the remaining garlic and the remaining half of the salt.
  6. Wipe out the skillet and warm the flour tortillas one at a time, about 30 seconds per side; stack them wrapped in a towel.
  7. Heat the remaining olive oil in the skillet over medium-high heat. Cook the shrimp in one layer, 1–2 minutes per side, until pink and opaque.
  8. Fill each tortilla with cabbage, shrimp and salsa, then top with lime crema and the remaining cilantro. Serve 2 tacos per person.

Contains: Milk, Shellfish, Gluten.

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

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