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Rachael Ray's Shrimp Tacos

Rachael Ray's Shrimp Tacos



  • 1 tbsp. each chili powder

  • 1 ½ tsp. each granulated garlic and granulated onion

  • 1 ½ tsp. ground coriander

  • ½ tsp. cayenne pepper

  • 2 tsp. kosher salt


  • ¾ cup Greek yogurt, sour cream, or Mexican crema

  • ¼ cup olive oil

  • ½ cup fresh cilantro leaves

  • 1 Haas avocado, peeled and pitted

  • 2 scallions, coarsely chopped

  • 2 limes, juiced

  • 2 cloves garlic

  • 1 jalapeño, seeded and coarsely chopped

  • Salt and pepper


  • 1 ½ lb. medium shrimp—peeled and deveined, without tails

  • 3 cups shredded green cabbage

  • 12 corn tortillas

  • 2 tbsp. olive oil

  • Crumbled Cotija or queso fresco, for topping

  • Sliced pickled jalapeños and lime wedges, for serving

    • Step 1

      In a small bowl, mix the spices and salt for the rub.

    • Step 2

      In a food processor or blender, pulse the yogurt, olive oil, 1/4 cup water, the cilantro, avocado, scallions, lime juice, garlic, and jalapeño until fairly smooth. Season the sauce to taste with salt and pepper.

    • Step 3

      In a medium bowl, toss the shrimp with the spice rub.

    • Step 4

      In another medium bowl, toss the cabbage with half of the sauce.

    • Step 5

      Working over a gas flame or in a hot cast-iron skillet, cook the tortillas until charred in spots, 1 to 2 minutes per side. Wrap the tortillas in a kitchen towel to keep them soft and warm.

    • Step 6

      In a large nonstick skillet, heat the oil, two turns of the pan, over medium-high. Add the shrimp and cook until opaque in the centers and browned at the edges, 5 to 7 minutes.

    • Step 7

      Build the tacos with the tortillas, slaw, shrimp,and cheese. Serve with the lime wedges, pickled jalapeños, and the remaining sauce.


  • Step 1

    In a medium bowl, stir the pico ingredients to combine.

  • Step 2

    In a large saucepan with a lid, cover the potatoes with water. Cover the pan and bring to a boil over high heat. Salt the water and cook the potatoes until just tender, 7 to 8 minutes; drain. 

  • Step 3

    Meanwhile, in a medium cast-iron skillet, heat the oil, one turn of the pan, over medium-high. Add the chorizo and cook, breaking up the meat with a spoon, until the chorizo is browned, about 2 minutes. Add the pepper and onion and cook, stirring often, until the vegetables soften, 2 to 3 minutes. Add 1/2 cup water to the skillet and cook, scraping up the browned bits on the bottom of the pan, until the liquid reduces slightly, 2 to 3 minutes more.

  • Step 4

    Heat a large nonstick skillet or a griddle over medium-high. Working with one tortilla at a time, cook until blistered on the bottom, about 15 seconds. Arrange the tortillas, blistered-side up, on a work surface. Top with the potatoes, cheese, meat, and pico. Tuck in the sides and roll up each tortilla, burrito-style.

  • Step 5

    Spray the large skillet with cooking spray. Add the burritos to the skillet, seam-side down. Cook until crisp, turning once, about 1 to 2 minutes per side.

  • Step 6

    Halve the burritos and serve with a drizzle of crema, if using, and more pickled jalapeños.