Shrimp tacos are superior to beef tacos. End of debate. And on the weekend, when you have 30 minutes to spare and a craving for something fresh and a bit festive, that’s exactly where they shine.
Ingredients :
- The Shrimp — Medium, peeled and deveined — it’s the only way to keep the promised speed. Frozen or fresh, there’s little difference, but if they come from the freezer, thaw them completely and pat them dry insistently with paper towels. Still-wet shrimp in a hot pan create steam instead of searing, and you lose all that caramelized base.
- The Taco Spice Mix — A store-bought packet works just fine. If you prefer homemade: ground cumin, smoked paprika, garlic powder, oregano, a pinch of cayenne pepper. The advantage of homemade is that you control the salt — industrial packets tend to hit hard.
- The Two Cabbages — Green cabbage for the base and crunch, red cabbage for the burgundy-purple color that makes the slaw visually interesting. All green works too, you just lose the visual contrast. A pre-made coleslaw bag from the supermarket? Perfectly valid for a busy Saturday morning.
- Fresh Cilantro — Coarsely chopped. It should provide fragrance, not disappear. If you’re one of those who think it tastes like soap, replace it with fresh mint — it works surprisingly well with lime and cumin.
