These shrimp tacos are a perfect fusion of vibrant flavors and satisfying textures. Juicy, marinated shrimp bring a warm, smoky depth with cumin and coriander, balanced by the zesty brightness of lime. A fresh salsa made with tomatoes, cilantro, red onion, and jalapeño adds a refreshing crunch, while a drizzle of creamy tahini-lime dressing brings a subtle nuttiness and hint of sweetness from honey. Topped with thinly sliced radishes for a crisp bite and served in warm flour tortillas, these tacos offer a delightful blend of spicy, tangy, and earthy flavors in every bite.
makes 4 serving, 398 calories per serving, 29 grams protein per serving
Ingredients
- 2 cups diced tomatoes
- 1 teaspoon lime zest
- 5 tablespoons lime juice
- 1/4 cup chopped cilantro
- 1/2 cup diced red onion
- 2 tablespoons minced jalapeno pepper
- 2 tablespoons tahini
- 1/2 teaspoon honey
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 pound large raw shrimp, peeled and deveined
- 8 flour tortillas, warmed
- 1 cup thinly sliced radishes
You'll Need
- kosher salt
- black pepper
- baking sheet
- small bowl
- large bowl
1. Prep
Preheat broiler. Combine tomatoes, 2 Tbsp. lime juice, cilantro, onion, jalapeño, and salt in a medium bowl; toss to combine.
2. In Small Bowl
Whisk lime zest, the remaining 3 Tbsp. lime juice, tahini, honey, and garlic in a small bowl.
3. In Large Bowl
Combine oil, cumin, coriander, and pepper in a large bowl. Add shrimp and toss to coat. Spread the shrimp on a large rimmed baking sheet. Broil, flipping once, until the shrimp are pink and just cooked through, 4 to 6 minutes.
4. Assemble
To assemble: Place 2 to 3 shrimp on each tortilla. Top each with about 3 Tbsp. salsa, 2 tsp. tahini sauce, and 2 Tbsp. radishes.