Shrimp Tacos With Tomatillo Crème & Slaw

Name: Shrimp Tacos With Tomatillo Crème & Slaw
Prep time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 lb. large shrimp, peeled, deveined; 2 tsp. garlic powder; 2 tsp. onion powder; 2 tsp. smoked paprika; 1 tsp. ground cumin; 1 tsp. kosher salt; 1 c. tomatillo salsa verde; 1/2 c. sour cream; 1 tbsp. fresh lime juice; 1 tsp. chipotle chili powder; Pinch of kosher salt and freshly ground black pepper; 1 head green cabbage, thinly sliced; 3 scallions, thinly sliced; 3 tbsp. finely chopped fresh cilantro; 3 tbsp. finely chopped pickled jalapeños, plus 2 tbsp. jalapeño juice; 3 tbsp. finely chopped red onion; 3 tbsp. fresh lime juice; 2 tbsp. fresh lemon juice; Kosher salt; 1/4 c. extra-virgin olive oil, plus more for drizzling; 1 tbsp. unsalted butter; 1 red bell pepper, seeds and ribs removed, thinly sliced; 1/2 red onion, thinly sliced; 2 Roma tomatoes, thinly sliced lengthwise; Kosher salt; 1/2 c. (or more) Mexican pilsner, such as Modelo; 5 c. spinach; 2 tsp. fresh lime juice; 10 to 12 small corn tortillas; Crumbled cotija cheese and lime wedges, for serving

By Kayla GreerPublished: Jan 25, 2023

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preview for Celebrity Private Chef Reveals Drake's Favorite Shrimp Taco Recipe

Yields:

6 serving(s)

Prep Time:

30 mins

Total Time:

1 hr

Cal/Serv:

426

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Kayla Greer, former personal chef to stars like Drake, Migos, and Nipsey Hussle, shares her beloved recipe for "Best You Ever Had" Shrimp Tacos. The name, inspired by the iconic 2009 Drake hit, was one of the rapper's favorite dishes.

These tacos first came to Greer in a dream and became a popular dish among her family. Throughout her three-year stint as Drake's personal chef, she adapted the recipe to suit the rapper's diet. She would occasionally swap the tortillas for rice or salad greens, but there was one adjustment that Greer had to make every time—no cilantro. Yes, Drake can't stand cilantro, but for those who enjoy the love-it-or-hate-it herb, it's included in this recipe. Feel free to omit or substitute if you feel as Drake feels about cilantro.

It's safe to say we're "Certified Lover Boys" of these shrimp tacos. Make the recipe and see why it deserves the hype.

Did you try these tacos? Let us know how it went in the comments!

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Ingredients

Shrimp

1 lb.
large shrimp, peeled, deveined
2 tsp.
garlic powder
2 tsp.
onion powder
2 tsp.
smoked paprika
1 tsp.
ground cumin
1 tsp.
kosher salt

Tomatillo Crème

1 cup
tomatillo salsa verde
1/2 cup
sour cream
1 Tbsp.
fresh lime juice
1 tsp.
chipotle chili powder
Pinch of kosher salt and freshly ground black pepper

Slaw

1
head green cabbage, thinly sliced
3
scallions, thinly sliced
3 Tbsp.
finely chopped fresh cilantro
3 Tbsp.
finely chopped pickled jalapeños, plus 2 tbsp. jalapeño juice
3 Tbsp.
finely chopped red onion
3 Tbsp.
fresh lime juice
2 Tbsp.
fresh lemon juice
Kosher salt

Assembly

1/4 cup
extra-virgin olive oil, plus more for drizzling
1 Tbsp.
unsalted butter
1
red bell pepper, seeds and ribs removed, thinly sliced
1/2
red onion, thinly sliced
2
Roma tomatoes, thinly sliced lengthwise
Kosher salt
1/2 cup
(or more) Mexican pilsner, such as Modelo
5 cups
spinach
2 tsp.
fresh lime juice
10
to 12 small corn tortillas
Crumbled cotija cheese and lime wedges, for serving

Directions

Shrimp
Clean and butterfly shrimp. Coarsely chop into bite-size pieces. Transfer to a large bowl. Add garlic powder, onion powder, paprika, cumin, and salt and toss to combine.
Tomatillo Crème
In a small bowl, mix salsa verde, sour cream, lime juice, chipotle powder, salt, and pepper. Cover and refrigerate until ready to use.
Slaw
In a large bowl, combine cabbage, scallions, cilantro, pickled jalapeños, jalapeño juice, onion, lime juice, and lemon juice; season with salt. Cover and refrigerate until ready to use.
Assembly
1. Step 1Drizzle a large skillet with oil, add butter, and heat over high heat until butter melts and sizzles. Cook bell pepper, onion, and tomatoes, tossing, until slightly softened and brightened in color, about 1 minute; season with salt.
2. Step 2Add shrimp and toss to combine. Add beer to deglaze pan and toss, scraping up bits from bottom of skillet. Add spinach and cook, stirring and adding more beer if needed, until slightly wilted, about 1 minute more. Stir in lime juice.
3. Step 3In a medium skillet over medium-high heat, heat 1/4 cup oil until shimmering. Toast tortillas, turning once, until golden and crispy, about 10 seconds total. Transfer to paper towels to drain.
4. Step 4Pile shrimp mixture, slaw, cream sauce, and cheese into shells. Serve with lime wedges alongside.