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4.6 from 10 votes

Spicy Shrimp Tacos

Servings: 4

Ingredients

Spicy Shrimp

  • 400 grams large shrimp, shells removed and deveined
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 clove garlic crushed
  • 1/4 tsp salt
  • 1/4 tsp pepper

Coleslaw & Cilantro Lime Sauce

  • 1/4 cup chopped scallions
  • 3 cups shredded purple or green cabbage
  • 1/2 cup mayonnaise
  • 1/3 cup chopped cilantro
  • 2 cloves garlic
  • 2 tbsp lime juice
  • 1/3 cup chopped scallions
  • pinch salt

Tacos

  • 1 large celery root
  • 1/2 lime cut into wedges

Avocado Tomato Salsa

  • 2 medium tomatoes diced
  • 1 avocado diced
  • 1 jalapeno finely chopped
  • 1/4 cup cilantro roughly chopped
  • 1 tbsp lime juice
  • 1/2 tsp salt

Instructions

  • Place the shrimp in a bowl along with 1 tbsp olive oil and all of the spices and toss with your hands to ensure they are well coated. Set aside to marinate for a few minutes. 
  • To make the coleslaw in a bowl combine the shredded cabbage and 1/4 cup chopped scallions. In a food processor combine the mayonnaise, cilantro, garlic, lime juice, salt and 1/3 cup chopped scallions and blend until smooth. Pour approximately half of the sauce over the coleslaw and toss until its well coated. Set aside. 
  • Prep the tortillas by cutting both ends off of the celery root and then removing the outer peel. Using a sharp knife cut the celery root into slices that are as thin as possible. If the tortillas are still quite thick I recommend running a knife over the top of each slice to shave down the slices. 
  • Heat a sandwich press or alternatively put a grill pan on medium heat and grill the tortillas for approximately 5 minutes until grill marks form and they are tender and pliable. 
  • In a bowl combine all of the ingredients for the salsa and stir until well mixed. 
  • Heat 1 tbsp olive oil in a skillet on high heat and then add in the shrimp. Cook them for 3-4 minutes per side until pink. 
  • To assemble fill each tortilla with the coleslaw, avocado salsa and shrimp and then drizzle with the extra cilantro lime sauce. Serve with wedges of lime and sliced jalapeƱos.