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Veracruz-Style Shrimp Tacos
with Cilantro & Lime Sour Cream
35 MIN
2 Servings
From the Test Kitchen
Veracruz, a Mexican state along the Gulf, is known for its delicious seafood dishes. For tonight’s Veracruz-style tacos, we’re filling soft flour tortillas with sautéed shrimp, marinated in a spicy paste made from smoked, dried jalapeños. Thin-sliced red cabbage and peanuts give the tacos plenty of satisfying crunch, while avocado and sour cream (brightened with a bit of fresh cilantro and lime) help balance the dish’s heat.
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NutritionPER SERVING
-
Calories600 Cals (est.)
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fresh
ingredients
Title
-
10 oz Shrimp
- 4 Flour Tortillas
- 2 Scallions
- 1 Avocado
- 1 Lime
- ½ lb Red Cabbage
- 1 bunch Cilantro
- 3 Tbsps Roasted Peanuts
-
2 Tbsps Rice Vinegar
-
1 Tbsp Chipotle Chile Paste
- 1 Tbsp Sugar
-
¼ cup Sour Cream
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & season the sour cream:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice. Roughly chop the peanuts. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Pit, peel, and thinly slice the avocado. Place in a medium bowl and top with the juice of 1 lime wedge to prevent browning; season with salt and pepper. Roughly chop the cilantro leaves and stems. In a bowl, combine the sour cream, cilantro, lime zest, and the juice of 1 lime wedge; season with salt and pepper to taste.
2
Marinate the shrimp:
Rinse the shrimp and pat dry with paper towels; place in a medium bowl. Add as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.
3
Marinate the cabbage:
While the shrimp marinate, in a large bowl, combine the cabbage, sugar, scallions, vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Warm the tortillas:
While the cabbage marinates, stack the tortillas on a large piece of aluminum foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack and warm 6 to 8 minutes, or until heated through. Remove from the oven. Transfer to a clean, dry work surface and carefully unwrap.
5
Cook the shrimp:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated shrimp and cook, stirring occasionally, 3 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat; set aside in a warm place.
6
Assemble the tacos & plate your dish:
Divide the marinated cabbage (draining before adding) and cooked shrimp among the warmed tortillas. Top with the seasoned avocado. Garnish with the seasoned sour cream and peanuts. Divide the tacos between 2 dishes. Serve with the remaining lime wedges on the side. Enjoy!
1
Prepare the ingredients & season the sour cream:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice. Roughly chop the peanuts. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Pit, peel, and thinly slice the avocado. Place in a medium bowl and top with the juice of 1 lime wedge to prevent browning; season with salt and pepper. Roughly chop the cilantro leaves and stems. In a bowl, combine the sour cream, cilantro, lime zest, and the juice of 1 lime wedge; season with salt and pepper to taste.
2
Marinate the shrimp:
Rinse the shrimp and pat dry with paper towels; place in a medium bowl. Add as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.
3
Marinate the cabbage:
While the shrimp marinate, in a large bowl, combine the cabbage, sugar, scallions, vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Warm the tortillas:
While the cabbage marinates, stack the tortillas on a large piece of aluminum foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack and warm 6 to 8 minutes, or until heated through. Remove from the oven. Transfer to a clean, dry work surface and carefully unwrap.
5
Cook the shrimp:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated shrimp and cook, stirring occasionally, 3 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat; set aside in a warm place.
6
Assemble the tacos & plate your dish:
Divide the marinated cabbage (draining before adding) and cooked shrimp among the warmed tortillas. Top with the seasoned avocado. Garnish with the seasoned sour cream and peanuts. Divide the tacos between 2 dishes. Serve with the remaining lime wedges on the side. Enjoy!
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