Ingredients

The following ingredients have 8 Servings
  • 1 recipe Creamy Shrimp Taco Sauce
  • 2 cups thinly sliced green cabbage
  • 1/4 small red onion
  • 1 garlic clove
  • 1 pound large shrimp, thawed and deveined (peeled or unpeeled)
  • 1 tablespoon Old Bay seasoning (purchased or homemade)
  • 1 teaspoon cumin
  • 1/8 teaspoon kosher salt
  • 2 tablespoons butter
  • 2 limes, cut into wedges, divided
  • 8 tortillas
  • Cilantro, for garnish

Instruction

  • Make the Creamy Shrimp Taco Sauce.
  • Thinly slice the green cabbage. Thinly slice the red onion and place it in a bowl with cold water (this removes a bit of the strong onion flavor); drain before serving.
  • Mince the garlic. Pat the shrimp dry. In a medium bowl, mix the shrimp with the Old Bay seasoning, cumin, salt, and garlic.
  • In a large skillet, heat the butter on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Spritz with juice of the two lime wedges.
  • If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  • To serve, place the cabbage and red onion in a tortilla, then top with shrimp. Squeeze with the juice of 2 lime wedges, then top with the taco sauce. Serve immediately.