Garlic Shrimp Tacos Recipe

Ingredients

• 3plum tomatoes
• 2 clovesgarlic
• 3–4árbol chiles
• 2.5 ml (½ tsp)Mexican oregano
• 5 ml (1 tsp)apple cider vinegar
• 60 ml (4 tbsp)water
• 5 g (1 tsp)salt
• 30 ml (2 tbsp)oil
• 210 g (3 cups)finely shredded cabbage
• 30 ml (2 tbsp)apple cider vinegar
• 5 g (1 tsp)salt
• 567 g (1¼ lb)medium-sized shrimp
• 6 clovesgarlic
• 42 g (3 tbsp)butter
• 5 g (1 tsp)salt
• 12corn tortillas

Instructions

1. 1

   Quarter tomatoes

   Cut the tomatoes into quarters.

2. 2

   Peel garlic

   Remove the skins from the garlic cloves.

3. 3

   Toast salsa ingredients

   Heat a large, dry frying pan over medium-high heat. Add the quartered tomatoes, garlic and árbol chiles.

4. 4

   Toast the chiles

   Toast the chiles for 30 seconds on each side, then take them out of the pan.

5. 5

   Toast the garlic

   Toast the garlic for a further 2 minutes, then remove it from the pan.

6. 6

   Blacken tomatoes

   Keep toasting the tomatoes until they blacken.

7. 7

   Blend the salsa

   Put all the salsa ingredients except the oil in a blender and blend for 1 minute.

8. 8

   Heat the oil

   In the same frying pan, heat the 30 ml (2 tbsp) of oil over high heat.

9. 9

   Add the salsa

   Pour the blended salsa into the hot oil.

10. 10

    Simmer the salsa

    Lower the heat to a simmer and cook the salsa for 10 minutes.

11. 11

    Season the cabbage

    Pour the 30 ml (2 tbsp) of apple cider vinegar over the cabbage and add 5 g (1 tsp) of salt.

12. 12

    Mix the slaw

    Toss thoroughly so the vinegar and salt coat all the cabbage.

13. 13

    Set the slaw aside

    Leave the cabbage until you are ready to serve, then stir it just before assembling the tacos.

14. 14

    Shell the shrimp

    If the shrimp have shells, remove and discard them.

15. 15

    Devein the shrimp

    Make a lengthwise cut along the back of each shrimp and gently lift out the dark vein with the tip of a knife.

16. 16

    Chop the garlic

    Finely chop the garlic.

17. 17

    Cook the garlic

    Heat a large frying pan over medium-high heat. Add the chopped garlic and cook for 1 minute, stirring 3 times so it does not burn.

18. 18

    Add the shrimp

    Add the shrimp to the pan and stir to coat them with the butter.

19. 19

    Cook the shrimp

    Cook for about 6 minutes, turning and stirring the shrimp every minute. To check, cut a couple in half: they are cooked when pinkish white throughout, with no translucent areas. If needed, cook for 1 more minute and check again.

20. 20

    Warm tortillas

    Warm the tortillas on a comal or griddle.

21. 21

    Assemble tacos

    Put a bed of cabbage slaw on each corn tortilla, add 3 shrimp, then place a dollop of salsa on each shrimp.

22. 22

    Serve the tacos

    Serve 3 tacos per person.

What are garlic shrimp tacos?

Tacos are a staple of Mexican cooking, with fillings and toppings that vary widely by region and household. This version brings together buttery garlic shrimp, a sharp cabbage slaw and a toasted árbol chile salsa.

The different elements make each bite lively: the cabbage adds crunch and acidity, while the salsa contributes toasted tomato flavour and chile heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 301 calories, 12g protein, 35g carbs, 17g fat.

The tortillas and cabbage supply much of the carbohydrate, while butter and oil contribute most of the fat. Shrimp provides the protein; serve the tacos with beans or extra vegetables if you want a more substantial, balanced plate.

Building the salsa

Toast the chiles: brief toasting in a dry pan brings out their flavour, but they can turn bitter if left too long. Remove them after 30 seconds on each side.

Blacken the tomatoes: let them toast until their skins darken, as directed. Blending the toasted tomatoes, garlic and chiles with the other salsa ingredients creates the base for the final simmer.

Keeping the slaw crisp

Cabbage: finely shredded pieces are easy to layer into a taco and take on the vinegar and salt evenly. Toss thoroughly so there are no dry patches.

Timing: the slaw can sit while you prepare the other components. Give it a stir just before serving to redistribute the dressing.

Cooking the shrimp

Garlic: cook it for just 1 minute, stirring 3 times, to soften it without letting it burn. Burnt garlic can make the shrimp taste bitter.

Doneness: turn and stir the shrimp every minute as they cook for about 6 minutes. Check a couple by cutting them in half; the flesh should be pinkish white throughout, not translucent.

Warming and assembling

Tortillas: warm them on a comal or griddle so they are pliable for filling. Assemble each one with cabbage first, followed by 3 shrimp and a dollop of salsa on each.

Serve 3 tacos per person, as specified. Keep the components separate until serving so the tortillas do not sit under the slaw and salsa for too long.

What to serve alongside

These tacos already have crunch, acidity and chile heat, so simple sides work well. Try extra cabbage slaw, or serve with plain rice or beans.

Keep extra salsa on the table for anyone who wants a sharper, hotter topping.

Recipe notes & tips

• Use a dry pan for toasting the tomatoes, garlic and chiles.
• Remove the chiles after 30 seconds on each side to avoid over-toasting them.
• Stir the garlic while it cooks so it does not burn.
• Turn the shrimp every minute for more even cooking.
• Check a couple of shrimp by cutting them in half rather than relying on the cooking time alone.
• Stir the slaw just before you assemble the tacos.

Variations

• Adjust the heat: use fewer árbol chiles for a milder salsa.
• Add lime: squeeze a little lime over the assembled tacos for extra brightness.
• Extra crunch: top the tacos with a little more finely shredded cabbage.
• Warm the tortillas: heat them one at a time on a dry griddle for easy filling.
• Serve salsa on the side: let everyone add as much as they like.

Common mistakes to avoid

• Over-toasting the chiles: remove them after 30 seconds per side so they do not take on a bitter taste.
• Burning the garlic: keep it moving and stop after 1 minute.
• Skipping the shrimp check: cut a couple in half and cook for 1 more minute if any translucent areas remain.
• Leaving the slaw unstirred: toss it again just before serving to spread the vinegar and salt.
• Assembling too early: fill the tortillas close to serving time to keep them from becoming soggy.

How to store

Store leftover salsa, slaw and cooked shrimp separately in covered containers in the fridge and use within 2 days. Reheat the shrimp gently in a frying pan until hot, and warm the tortillas just before serving; assembled tacos are best eaten straight away.

Frequently asked questions