The Best Shrimp Tacos Ever
We’re cooking up some seriously amazing Shrimp Tacos in the Chili Pepper Madness kitchen tonight, my friends. I think you’re going to love this recipe. These shrimp tacos are different from your typical recipe sites, which are all pretty much copies of one another. My recipe includes a piquant mix of spices, along with a crispy fresh slaw with Fresno chilies for a bit of crunch factor. Then, it’s all topped with an addictive Southwest style jalapeno sauce that is creamy and incredibly addictive. No joke, you are going to love the creamy jalapeno sauce. It makes this recipe. I first encountered it in a Southwest style cantina in Florida, and it took me a long time to figure out how to make it. It contains no cream. You just wouldn’t believe it. This is one of my favorite recipes my friends. I have your dinner tonight right here. No need to wait for Taco Tuesday. We’re having tacos right now! I hope you enjoy them as much as I do. Let’s talk about how to make shrimp tacos, shall we? Assemble the Tacos. Serve the pieces of shrimp onto warmed tortillas, then top with crunchy cabbage slaw and creamy jalapeno sauce. Toss in a Bowl. Toss together the shredded cabbage, chopped peppers, cilantro, lime juice, vinegar, honey and salt in a large bowl. Refrigerate until ready to use. Jalapenos and Onion. Slice the stems from the jalapeno peppers and add them to a medium sized pot along with the onion. Boil. Cover with water and bring to a quick boil. Reduce the heat and simmer for about 15 minutes, or until the jalapeno peppers soften up. They will turn dull green and you can pierce them with a fork easily, but do not let them become mushy. Strain but keep the liquid on hand. Process the Sauce. Add the boiled jalapenos and onion to a food processor along with the garlic, oil and salt. Process until very smooth and creamy, about 4-5 minutes. You can drizzle in the oil a bit at a time if you’d like. This helps with the emulsion process, resulting in a slightly creamer jalapeno sauce. I love this sauce. You won’t get it any grocery store. Adjust the Jalapeno Sauce. If you’d like a thinner sauce, add in a few tablespoons of the reserved boiling water. Taste and adjust for salt. Season the Shrimp. Pat the shrimp dry and toss them in a medium bowl with all of the seasonings to coat. Cook the Shrimp. Heat the oil in a pan to medium high heat and add the shrimp. Cook gently for 4-5 minutes in a cast iron pan, or until the shrimp are cooked through and lightly charred. Remove from heat. Don’t forget the hot sauce! Boom! Done! Shrimp tacos are ready to serve! They look so good, don’t they? All the crunchy slaw, that spicy, creamy jalapeno sauce. I love these! This is definitely my favorite shrimp taco recipe by far. I love spicy shrimp tacos. That’s it, my friends. I hope you enjoy my easy shrimp tacos recipe, especially with the creamy jalapeno sauce. Let me know if you make it. I’d love to hear how they turned out for you. People love this one. The Crunchy Slaw. I’m using Fresno peppers for this slaw, as they have a nice level of heat similar to a jalapeno pepper, though you can include other peppers to your preference. Use sweet peppers or bell peppers for a no-heat version. The Creamy Jalapeno Sauce. This is a recipe from the American Southwest, which is essentially an emulsion of oil with softened peppers. No cream or Greek yogurt involved. A neutral oil is ideal here, as the flavors won’t interfere with the jalapeno. You can use olive oil, but olive oil often has quite a strong flavor. Keep it spicy! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 12/30/22 to include new information and video. It was originally published on 11/24/21.
