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Cumin Lime Shrimp with Cabbage Salsa Tacos


2 pounds Shrimp cleaned and deveined

4 Tablespoons Olive Oil

2 teaspoons ground Cumin

2 teaspoons whole Cumin seed

2 teaspoons Kosher Sea Salt

Juice of 3-4 limes

4 cloves of Garlic minced

12 regular – 24 street Corn Tortillas


  • Prepare Cabbage Salsa.

  • Add minced garlic to lime juice and set aside.

  • over medium heat, in a wok or large skillet heat olive oil for a bout 30 seconds then add ground cumin and cumin seed to toast. This only takes about the time it takes to give the cumin a quick stir into the oil.

  • Turn up the heat to medium high and immediately add shrimp, being careful to not burn cumin. Cook shrimp, stirring and turning for about 1-4 minutes (depending on the size of the shrimp being used). Once shrimp is opaque, move shrimp into a bowl.

  • Deglaze the pan with lime and garlic mixture. Allow to reduce by half then pour pan juices over shrimp.

  • Assemble: top tortillas with shrimp and cabbage salsa.

NOTES: Add any other additional toppings to your own taste.

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