Spicy Shrimp Tacos

Spicy Shrimp Tacos with Butcher Box.ca Selva Shrimp

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Garlic cilantro lime sauce:

  •         1/4 cup oil
  •         1/4 cup water
  •         1/2 cup chopped green onions
  •         1/2 cup cilantro leaves
  •         2 cloves garlic
  •         1/2 teaspoon salt
  •         juice of 2 limes
  •         1/2 cup sour cream or full-fat Greek yogurt

Shrimp taco spice mix:

  •         2 teaspoons each chili powder and cumin
  •         1/2 teaspoon each onion powder and garlic powder
  •         1/4 teaspoon cayenne pepper (more or less to taste)
  •         1 teaspoon coarse sea salt

Stuff for the shrimp tacos:

  •         1 lb. Butcher Box.ca Selva shrimp, peeled, tails removed
  •         2–3 cups shredded green cabbage
  •         8 small tortillas (corn or flour)
  •         avocados, Cotija cheese, and lime wedges for serving



  1.       Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
  2.       Slaw: Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.
  3.       Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
  4.       Assembly: For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.