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Shrimp tacos with cabbage, avocado, pickled onions and cilantro lime sauce

Snappy Shrimp Tacos with Cilantro Lime Sauce

Snappy, browned shrimp tacos with a 15-minute salt and baking soda rest, lime-pickled onions and a bright cilantro lime sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1 pound large shrimp (26/30 count) peeled, deveined, tails removed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper optional
  • 1 tablespoon neutral oil such as avocado or canola
For the quick-pickled onion
  • 1/2 medium red onion thinly sliced
  • 1/4 cup fresh lime juice about 2 limes
  • 1/4 teaspoon kosher salt
For the cilantro lime sauce
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup fresh cilantro leaves and tender stems packed
  • 1 teaspoon lime zest plus 2 tablespoons lime juice (about 1 lime)
  • 1 small garlic clove
  • 1/4 teaspoon kosher salt
  • 1-2 teaspoons water as needed
To serve
  • 8 small corn tortillas 6-inch
  • 1 1/2 cups green cabbage finely shredded
  • 1 ripe avocado sliced
  • crumbled cotija, extra cilantro and lime wedges cotija optional

Method
 

  1. Salt the shrimp: toss the shrimp with the salt and baking soda in a bowl. Refrigerate for 15 minutes (up to 1 hour).
  2. Pickle the onion: stir the sliced onion with the lime juice and salt. Let it sit while the shrimp rests; it turns bright pink and softens in about 15 minutes.
  3. Blend the sauce: blend the yogurt, mayonnaise, cilantro, lime zest and juice, garlic and salt until smooth and pale green. Add water a teaspoon at a time until it drizzles. Refrigerate.
  4. Season: pat the shrimp very dry with paper towels. Toss with the chili powder, cumin, smoked paprika, garlic powder, cayenne and oil.
  5. Sear in two batches: heat a 12-inch cast iron or heavy skillet over high heat until the pan is just starting to smoke. Add half the shrimp in a single layer and cook without moving for 1 to 1½ minutes, until browned underneath. Flip and cook 45 to 60 seconds more, until opaque and curled into a loose C. Transfer to a plate and repeat.
  6. Char the tortillas: warm each tortilla directly over a gas flame for 15 to 20 seconds per side, or in a dry hot skillet for 30 to 45 seconds per side, until spotted and pliable. Stack them in a clean towel or tortilla warmer.
  7. Assemble: top each tortilla with cabbage, 3 or 4 shrimp, avocado and pickled onion. Drizzle with the sauce, then finish with cotija, cilantro and a squeeze of lime.

Notes

The salt and baking soda rest is what makes the shrimp snappy and helps them brown; don't skip it, and pat them very dry before seasoning. Sear in two batches in a smoking-hot pan so the shrimp brown instead of steaming. The pickled onion and the sauce can be made up to 3 days ahead and kept in the fridge.