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Cilantro Chutney Shrimp Tacos

Course dinner
Prep Time 15 minutes
Cook Time 10 minutes
Servings 8 Tacos

Equipment

  • Skillet
  • Bowl

Ingredients

  • 1 lb shrimp peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • 2 cups shredded cabbage or slaw mix
  • 1/4 cup chopped cilantro
  • 1/4 cup red onion thinly sliced
  • 1/2 cup cilantro chutney
  • 1/3 cup sour cream or Greek yogurt for creamy chutney sauce
  • 1 Jalapeno optional
  • Lime wedges for serving

Instructions

  • Prep the shrimp: Toss shrimp with olive oil, cumin, paprika, salt, and pepper. Let marinate for 10–15 minutes.
  • Cook: Heat a skillet over medium-high. Sauté shrimp for 2–3 minutes per side until pink and cooked through.
  • Make chutney crema: In a small bowl, mix cilantro chutney with sour cream or yogurt to make a creamy drizzle.
  • Warm tortillas: Heat them in a dry skillet or directly over the flame for 10–15 seconds each side.
  • Assemble: Fill each tortilla with cabbage, cooked shrimp, red onion, a drizzle of chutney crema, and a sprinkle of fresh cilantro.
  • Serve: With lime wedges on the side and extra chutney if desired.
  • Alternative Proteins:
  • Swap the shrimp for any of the following:
  • Grilled chicken (sliced thigh or breast, seasoned similarly to the shrimp)
  • Crispy tofu (pan-fried cubes tossed in spices for a plant-based version)
  • Roasted cauliflower (great vegetarian option, use same seasoning)
  • Paneer or halloumi (cubed and pan-seared for an Indian-inspired fusion)