Cilantro-Lime Shrimp Tacos

Ready to switch up the classic fish tacos? Upgrade the staple summer dinner with these cilantro-lime shrimp tacos! The combination of avocado slaw, marinated shrimp, and garlic-lime mayo makes for a seriously delicious taco. Serve 'em up with a margarita and extra hot sauce on the side, and you’ve got an easy dinner to come back to again and again. 

The tortillas.
We use corn tortillas in this recipe, but if you prefer flour, you can use that instead! Whatever you choose, we like toasting our tortillas over the open flame on our stove. The char gives them a little smoky flavor, warms them up, and makes them more pliable. If you’ve got one, you can also heat your tortillas in a hot cast iron skillet.

The shrimp.
Since these shrimp are going in a taco, it's really best that they're totally free of shells. But, if you bought them with the shells & tail on, don’t stress! Removing the shell and tail from shrimp is actually super easy. To do it, place your thumbs on the underside of the shrimp (where the legs are) and pull the shell away from the body. The tail can also be pulled off, but do it gently to preserve as much meat as possible. 

Next comes the vein. *Technically* you can eat the vein, but it can make things a little gritty so we prefer to remove it. Using a paring knife, make a thin incision next to the vein, then use the tip of your knife to remove it. 

The sauce.
The true winner of these shrimp tacos? The garlic-lime mayo.You only need 4 ingredients (plus salt) to make it: mayo, hot sauce, lime zest, and garlic powder. It’s the perfect pairing for our shrimp and cabbage slaw, and tbh, would go just as well on almost any of your favorite tacos. For the hot sauce, feel free to use your favorite!  In the test kitchen, we like Cholula or Tapatio, but Tabasco or even Sriracha would also be delicious.

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