Name: Shrimp Tacos
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Mexican
Ingredients: 1 ½ lbs shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp kosher salt; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp smoked paprika; ¼ tsp chili powder; ¼ tsp cumin; ¼ tsp cayenne (optional); ½ cup mayonnaise; 2 tbsp lime juice (plus more for serving); 1 tbsp honey; 1 tbsp hot sauce (optional); 2 cups shredded cabbage (green or purple); ¼ cup chopped cilantro; 8 small corn or flour tortillas; Optional toppings: avocado, fresh jalapeño slices, extra lime wedges

Why You’ll Love Shrimp Tacos Recipe

Quick and simple — ready in about 25 minutes
Balanced flavors from lime, spice, and creamy avocado crema
Customizable with toppings like hot sauce or extra lime
Great for feeding a small group or weeknight dinner crowd

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shrimp
3 tablespoons extra‑virgin olive oil
2 tablespoons fresh lime juice (from 1 lime)
2 tablespoons taco seasoning
1 pound large shrimp, peeled, deveined, tails removed (about 30)

Avocado Crema
1 small avocado
1 large garlic clove
¼ cup sour cream
½ teaspoon sea salt
2 tablespoons lime juice (from 1–2 limes)
¼ cup cilantro, lightly packed
1 small jalapeño, seeded

Cabbage Slaw
3 cups shredded green cabbage
¼ white onion, thinly sliced
⅓ cup fresh cilantro leaves, chopped

For serving
8 (6‑inch) corn tortillas, warmed
Lime wedges
Mexican hot sauce (optional)

Directions

Combine 2 tablespoons olive oil, lime juice, and taco seasoning in a bowl. Add shrimp and toss to coat.
Make the avocado crema by blending avocado, garlic, sour cream, salt, lime juice, cilantro, and jalapeño until smooth.
In a large bowl, mix cabbage, onion, and cilantro. Toss with about ½ cup of the avocado crema.
Warm tortillas in a skillet or oven.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp and cook 2–3 minutes per side, until opaque.
Divide shrimp among tortillas, top with slaw, and serve with lime wedges and hot sauce if desired.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes

Variations

Use flour tortillas instead of corn if preferred
Add pico de gallo or pickled onions for extra brightness
Swap jalapeño for a milder pepper or omit for less heat
Try grilled shrimp for a smoky flavor instead of pan‑seared

Storage/Reheating

Store cooked shrimp, slaw, and crema separately in airtight containers in the refrigerator for up to 2 days
Reheat shrimp gently in a skillet before assembling tacos
Slaw is best enjoyed cold; stir before serving

FAQs

How do I know when the shrimp are cooked?

Shrimp turn pink and opaque throughout and curl slightly when fully cooked.

Can I make the avocado crema ahead of time?

Yes, you can make it a few hours ahead and refrigerate until ready to use.

What size shrimp is best for these tacos?

Large shrimp are recommended, about 26–40 per pound.

Can I make this recipe dairy‑free?

You can use a dairy‑free sour cream alternative in the crema.

Is it necessary to marinate the shrimp?

The short marinade adds flavor, but it can be skipped if you’re in a hurry.

What can I serve with shrimp tacos?

Sides like rice, beans, tortilla chips, or guacamole pair nicely.

Can I use frozen shrimp?

Yes, thaw frozen shrimp before seasoning and cooking.

How do I keep tortillas warm?

Wrap them in a clean towel and place in a low‑heat oven.

What if I don’t like cilantro?

Omit it or replace with parsley for a fresh taste.

Can I grill the tacos instead of cooking on the stove?

Yes, grilling shrimp and tortillas adds a nice charred flavor.

Conclusion

These shrimp tacos are a quick, bright, and satisfying meal that brings together seasoned shrimp, crisp slaw, and creamy avocado sauce. They’re perfect for a weeknight dinner, and the components can be prepped ahead to make assembly even faster. Customize them with your favorite toppings for a crowd‑pleasing meal.

Shrimp Tacos