Quick and easy dinner alert! These spicy shrimp tacos from Pinch of Yum are super tasty and so easy to assemble. Of course, we made some modifications so keep reading for the Rb6 twist. All ingredients ordered from Whole Foods.

The Recipe

Find the original Spicy Shrimp Taco recipe from Pinch of Yum (@pinchofyum) here. Be sure to tag them and use the hashtag #pinchofyum if you make their recipe to be featured on their Instagram!

The Modifications

• We had a cilantro-tastes-like-soap diner in our group, so we made two versions of the sauce. In the cilantro-free version, we put gochujang sauce. This also means we had two different versions of the cabbage slaw — one with cilantro sauce on it and one without.

• Mixing the sauce in with the cabbage is definitely an important step. Just drizzling on top can leave the cabbage dry.

• We did not include green onion and used sour cream as the base of the sauce.

• We used an entire head of cabbage and that was A LOT (we’re talking cabbage for breakfast the next day). If you have something else you can use cabbage for, we’d recommend saving some for that.

• The seasoning mix described in the recipe is so tasty but it makes for a heavy covering of the shrimp. If you prefer lighter seasoning, definitely ease up on the portions of spices recommended. Also, they come out fairly spicy so if you have a sensitive palate we’d recommend easing up on the cayenne pepper especially.

Additional Notes + The Verdict

To bring it all together, we heated some tortillas in a pan with a light dusting of oil to get that slightly bubbled/charred look (see my expert pic above). This kept them flexible while also crispy. Great if you want to wrap your shrimp into a taco.

We also heated some tortillas in the oven. This (somewhat unintentionally) made them crispy and firm. They were too brittle to bend but made for a delicious tostada-type creation. Definitely would recommend if you are looking for some extra crunch!

We constructed the tacos by laying down a bed of the cabbage slaw, topping with some spiced shrimp, then layering on some sliced avocado. We sprinkled them with a bit of Cotija cheese, diced cilantro, a bit more sauce, and a squeeze of lime juice.

The Verdict: These tacos were great! So easy and quick to make, great flavors, and left me feeling light and healthy. I was very excited to have the leftovers for lunch the next day! I will definitely be making these again and soon. 10/10 would recommend. Hope you enjoy!