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Soy-Marinated Shrimp Tacos
Shrimp Tacos
Judy Joo
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I love these tacos because they're insanely flavorful: The ginger-soy shrimp, fresh cilantro, spicy chiles and tart lime juice all blend together beautifully.


    • 4 (6-inch) corn or flour tortillas
    • 2 tablespoons chipotle in adobe sauce, divided
    • 1/3 cup sour cream
    • 1½ cups shredded red cabbage
    • 2 tablespoons mayonnaise
    • 2 teaspoons lime juice
    • 2 cloves garlic, grated, divided
    • Salt and freshly ground black pepper, to taste
    • Cooking oil
    • 1/2 pound leftover Ginger-Soy Shrimp (recipe linked above)
    • 1/4 cup feta or cotija cheese, crumbled
    • Cilantro leaves
    • 4 cherry tomatoes, quartered
    • 1 lime, cut into wedges, to serve


1. Heat up the tortillas according to package directions. Set aside and keep warm.

2. In a small bowl, mix together 1 tablespoon chipotle sauce and the sour cream until fully incorporated. Set aside.

3. In another bowl, tip in the shredded red cabbage. Add the mayo, lime juice, 1 clove of grated garlic and salt and pepper to taste. Mix well until coated; taste and adjust seasoning.

4. In a nonstick skillet, drizzle in a bit of cooking oil and toss in the remaining grated garlic and the remaining 1 tablespoon chipotle sauce. Cook for 2 minutes and then add in the leftover shrimp and toss to coat, just to warm through — do not overcook. Remove from the pan.

5. Evenly distribute the slaw over the four tortillas. Do the same with the shrimp and top with a dollop of the chipotle sour cream, crumbled cheese, cilantro leaves and tomato pieces. Serve with a wedge of lime.

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Chef Judy Joo makes shrimp 2 ways

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