Shrimp Tacos with Slaw & Smoked Paprika Creme
Ah, taco night. There’s no better feeling in the world than enjoying some fresh, homemade tacos after a long day at work. Maybe a soak in the bathtub or a nice glass of wine or watching your favorite tv series might do the trick, but taco night really hits the spot for us.
It’s not just about relaxing; it’s also that tacos make us feel good. Our tastebuds get happy from all the different flavors and textures of the tacos, and our belly gets full and satisfied from such an enjoyable dinner.
You might be thinking that you just don’t want to cook after a long day. That’s understandable. But that’s another reason why we love taco night so much. Tacos are incredibly easy and fast to make, so you can get to the relaxing part – enjoying the tacos – in less than 30 minutes. No forks and knives are required, which means less dishes that need to be washed. And the fact that everyone can assemble their own tacos, means that you don’t have to take the time to put everyone’s plates together.
“¡Que sabroso! We loved everything about this except we didn’t make enough for leftovers!”
We’ve come up with so many taco recipes for our meal plan service, you would think we would have run out of ideas by now. Tacos are so versatile, though, the ideas just keep coming. Different slaws, different veggies, different salsas and sauces, different proteins…Mix and match these combos and taco night can be new and exciting every time!
We’ve made plenty of fish, veggie, chicken, and steak tacos, so it was about time that shrimp had a place in our weekly taco dinner. That’s where this week’s recipe comes in.
Our shrimp tacos are super easy to prep, quick to cook, and absolutely satisfying. If you get your prep done the day before, all you have to do is saute the shrimp on the day of, assemble, then eat! That’s the beauty of shrimp – it cooks so quickly, you can have dinner on the table faster than you can say “taco night.”
We pair the shrimp with a simple combo of cabbage and cilantro, which gives the tacos some crunch and freshness from the herbs. Remember: you can always maximum flavor in any dish just by adding fresh herbs.
Toss the simple slaw with a flavorful smoked paprika creme that is all at once spicy, a little tangy, and a bit sweet, and you have just increased the flavor with simple ingredients.
Because we love vegetables, we tend to pair our tacos with extra veggies, whether it’s in the form of fresh pico de gallo or simple roasted veggies. To get in the spirit of summer, we like to eat these shrimp tacos with a simple Corn, Tomato & Avocado salsa that is easy to make on the day of. Get the recipe here for a colorful and healthy taco night that will surely perk up your evenings.
“This was very tasty & fresh. All the flavors meld together great. It was one of our favorites.”
For More Smarts:
For a quick and stress-free dinner, always read the recipe ahead of time! You can save time just by knowing what to make in advance, whether it’s defrosting the shrimp, chopping veggies, or making the paprika creme.
Keeping shrimp in the freezer means that you’re never far from a fast and tasty seafood dinner, because it doesn’t take much time to defrost and prep them. Here’s how:
We love a quick dish that only requires a bit of chopping. Watch the videos below for simple and efficient ways to prep these ingredients:
- Shrimp Tacos with Slaw:
- Shrimp – 1 lb, shelled and deveined
- Cabbage, red – 6 oz, sliced
- Cilantro, fresh – 2 Tbsp, chopped
- Cooking oil – 1 Tbsp
- Tortillas, taco-sized (corn or flour) – 8
- Limes – 1/2, sliced into wedges
- Smoked Paprika Creme:
- Paprika, preferably smoked – 1/2 tsp
- Red wine vinegar – 1 Tbsp
- Hot sauce – 1 Tbsp
- Honey – 2 tsp
- Sour cream – 4 Tbsp
- Salt – 1/4 tsp
- Shrimp – Defrost, rinse, and pat dry. Sprinkle with some salt and pepper.
- Cabbage / Cilantro – Prep as directed. (Can be done up to 4 days ahead)
- Make smoked paprika creme – Mix together paprika, red wine vinegar, hot sauce, honey, sour cream, and salt. (Can be done up to 4 days ahead)
- Make slaw – Toss cabbage and cilantro with 3 Tbsp (44 mL) of the smoked paprika creme, some salt and pepper, and let marinate for at least 15 minutes in the fridge. (Can be done up to 1 day ahead)
- Heat a skillet or frying pan over medium-high heat. Add cooking oil and then shrimp to heated oil. Saute for 4 to 8 minutes, until shrimp are pink and cooked through. Remove from heat.
- Heat tortillas according to package instructions.
- Let everyone assemble their tacos with shrimp, cabbage slaw, and drizzles of rest of the paprika creme. Serve with lime wedges and enjoy!