Colin’s Favorite Shrimp Tacos

I ♥ Tacos: Garlic Sautéed Shrimp Tacos with an Asian Margarita Slaw and a Fiery Sriracha Mayonnaise from scratch. A Wilkinson Original!

**Serves 4. Great for parties, the slaw and dressing can be made up to a day in advance, with the slaw tasting better with time to marinate. Grilled white fish is a suitable substitute for the sautéed shrimp, and if using larger shrimp or prawns I’ll typically chop them before assembling the tacos. Can be served with simple mashed black beans and cilantro/lime rice, or served alone for an easy weeknight meal.

Ingredients, Red Pepper Dressing

  • 1 large egg yolk
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon fluer de sel (or kosher salt)
  • 3/4 cup neutral oil, like grapeseed or corn
  • 1/4 cup extra virgin olive oil
  • 1/2 cup drained, chopped, roasted red pepper from jar
  • 1/4 cup Sriracha
  • 1 teaspoon finely grated lemon peel

Ingredients, Margarita Slaw

  • 12 oz (about 7 cups) shredded cabbage
    (I mix red and green cabbage with a carrot or two, or you can buy pre-made rainbow salad or coleslaw mix)
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup vegetable oil
  • dash of sesame oil
  • 3 tbsp fresh lime juice (about 1.5 limes)
  • 1/2 tsp lime zest
  • 1 tbsp fresh-squeezed OJ (about 1/4 orange)
  • 1 shot tequila (Milagro Silver is a favorite)
  • dash of Tabasco
  • salt and black pepper, to taste

Ingredients, Shrimp Tacos

  • 1.5 pounds shrimp, 20-30 per pound, peeled, rinsed and dried
  • 3 or 4 big cloves garlic, cut into slivers (a mandoline is convenient)
  • 1/3 cup extra virgin olive oil, or more as needed
  • salt and black pepper
  • lime to taste
  • cilantro, diced tomato for garnish
  • small, flour tortillas, preferably from a local tortillaria. About 3 per person depending.


  • food processor or blender (for dressing)
  • large bowl for mixing slaw, smaller bowl for oils
  • measuring cups
  • whisk
  • cutting board, knives
  • medium skillet for shrimp
  • bowl for finished shrimp plus foil to cover, plate for warmed tortillas

Directions, Red Pepper Dressing

  1. Put the yolk, lemon, mustard and salt in a food processor or blender and turn the machine on. While it’s running, add the oils in a slow, steady stream (use 1 tablespoon at a time if you need help pacing). When an emulsion forms, you can add it a little faster, until all the oil is incorporated
  2. Add red pepper, Sriracha, and lemon zest and blend to incorporate.
  3. Taste and adjust the seasoning, adding up to an additional 1/4 cup of Sriracha for heat, or a squeeze of lemon for acid.
  4. Salt/pepper to taste
  5. Place in a covered bowl, with plastic wrap pressed onto the surface of the dressing, and refrigerate.

Directions, Margarita Slaw

  1. Place cabbage and cilantro in a large bowl.
  2. In a small bowl, whisk together the oils, lime and orange juices, lime zest, tequila, and Tabasco.
  3. Pour over cabbage and toss to coat completely.
  4. Season with salt and pepper. Serve cold, with at least a few hours to marinate.

Directions, Shrimp Tacos

  1. Warm olive oil in pan over low heat.
  2. Add garlic slivers and cook until golden, a few minutes.
  3. Raise heat to medium high and add shrimp, salt, pepper, and lime.
  4. Stir to blend and cook, shaking the pan once or twice and turning the shrimp once or twice until they are pink all over and the mixture is bubbly, 5-10 minutes.
  5. Place in bowl with tongs or slotted spoon and lightly cover in foil.
  6. Wipe skillet with paper towel and use to heat tortillas, about 30 seconds a side.
  7. Assemble tacos using red pepper dressing, slaw, shrimp, and finally tomato and cilantro over the warmed tortilla.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.