These easy (and delicious!) shrimp tacos feature pan-seared shrimp tossed with lots of chili, cumin, and garlic powder, a simple winter slaw made with watermelon radishes and jicama, and a quick cilantro-yogurt blender sauce.
See note below for tips on buying the best shrimp.
*Because of questionable labor and farming practices abroad, I prefer to buy wild shrimp from the US. It can be hard to find US shrimp that are peeled with tail removed, so I often end up peeling them myself. For this recipe, I was able to source popcorn-sized peeled shrimp and went with that. Use whatever shrimp best suits your needs. I also recommend buying frozen shrimp, since it's often fresher than "fresh" shrimp. To thaw, set frozen shrimp in a large bowl and immerse in cold water. After 10 minutes, strain and refill with cold water, and wait another 10 minutes. When shrimp are thawed, drain shrimp completely.