Single-Seared Garlic Shrimp Tacos

Ingredients

• 1 lb large shrimp (Peeled, deveined, and patted very dry)
• 4 cloves garlic (Finely grated or minced)
• 1 tsp dried ancho chile powder (Or another mild chile powder)
• 0.5 tsp ground cumin
• kosher salt (To taste)
• black pepper (To taste)
• 2 tbsp neutral cooking oil (For searing the shrimp)
• 4 cups green cabbage (Finely shredded)
• 0.5 small red onion (Very thinly sliced)
• 3 tbsp lime juice (Freshly squeezed)
• 2 tbsp orange juice (Freshly squeezed)
• 1 tbsp extra-virgin olive oil (For the slaw)
• 0.25 cup fresh cilantro (Chopped, plus more for serving if desired)
• 12 corn tortillas (6-inch tortillas, warmed)
• 1 large avocado (Sliced or diced, for serving)

Steps

1. 1

   In a large bowl, combine the shredded cabbage, sliced red onion, lime juice, orange juice, olive oil, chopped cilantro, and a pinch of salt. Toss thoroughly and set aside for at least 10 minutes, tossing once or twice, until the cabbage is lightly softened but still crisp.

2. 2

   In a small bowl, mix the minced garlic, chile powder, cumin, salt, and black pepper. Pat the shrimp very dry, then toss them with the garlic-chile mixture until evenly coated.

3. 3

   Heat a large cast-iron or heavy skillet over high heat until very hot. Add the neutral oil and heat until it shimmers.

4. 4

   Add the shrimp in a single layer, arranging them so they have room to sear. Cook without stirring or turning for about 2 minutes, until the undersides are deeply browned and the shrimp are nearly opaque around the edges.

5. 5

   Turn the shrimp and cook for 30 to 60 seconds more, just until opaque throughout and firm. Do not overcook; the centers should remain juicy. Transfer immediately to a plate.

6. 6

   Warm the corn tortillas in a dry skillet, microwave, or directly over a low gas flame until pliable. Keep them covered with a clean towel so they stay warm.

7. 7

   Fill each tortilla with cabbage slaw and seared shrimp. Top with avocado and additional cilantro, then serve immediately with lime wedges if desired.

Notes

The source page was membership-gated and did not expose its ingredient list or detailed instructions in the supplied text. The recipe above is a cautious reconstruction from the visible description and title; exact Milk Street quantities may differ. The defining technique is to brown the shrimp deeply on only one side before briefly turning them. Cook shrimp to an opaque center, approximately 145°F/63°C.

Nutrition per serving

• main
• tacos
• seafood
• Mexican-inspired
• stovetop
• quick
• high-protein