Saturday, March 25, 2023
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Shrimp tacos and more weeknight recipes to make this week


By Emily Weinstein, The New York Times

I’m ready for spring. I love soups and stews — but this week I’m looking for food that veers away from heavy flavors and winter classics. I hope these dishes speak to you, too.

1. Shrimp Tacos

Spiced shrimp and quick-pickled red cabbage fill corn tortillas for dressed-up tacos that are easy to put together and sure to be a favorite. The seasoned shrimp is cooked in a heated skillet for a slight char, but resist the temptation to move the pieces before the contact side is properly browned. You can keep the add-ons simple with slices of creamy avocado, bits of fresh cilantro and acidic bursts from lime slices. Or bulk up with dollops of guacamole, chunky pico de gallo, and sour cream. The choice is yours!

By Yewande Komolafe

Yield: 4 Servings

Total time: 35 minutes


  • 1 pound peeled and deveined shrimp, tails removed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 3 tablespoons neutral oil, such as grapeseed or canola
  • Kosher salt (such as Diamond Crystal)
  • 1 1/2 cups thinly sliced red cabbage (1/4 small cabbage)
  • 2 limes
  • 12 corn tortillas
  • Guacamole
  • Sour cream or crema
  • Pico de gallo
  • Cilantro leaves


1. In a medium bowl, toss the shrimp with the cumin, cayenne, onion powder, garlic, black pepper and 1 tablespoon oil. Season the shrimp lightly with salt. If you have time, you can refrigerate the shrimp to marinate for at least 30 minutes and up to 12 hours.

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