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Three corn tortillas filled with grilled Shrimp Tacos, shredded cabbage, avocado, cilantro, and crumbled cheese, with lime wedges visible in the background

Shrimp Tacos

Every Friday night we make these tender, spice-kissed shrimp tacos topped with crisp cabbage and drizzled in a tangy cilantro-lime crema our family’s go-to taco night recipe.
5 from 1 vote
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Course: Main Course
Cuisine: American, Mexican
Keyword: Best shrimp tacos recipe, Lemon shrimp tacos, Shrimp tacos healthy, Shrimp tacos near me, Shrimp tacos recipe easy, Shrimp tacos with mango salsa, Shrimp tacos with pineapple salsa, Simple sauce for shrimp tacos
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 4
Calories: 450kcal
Cost: $12

Equipment

  • 1 Large skillet (Or grill pan)
  • 1 Sharp knife
  • 1 Cutting board
  • 2 Mixing bowls (One for shrimp, one for sauce)
  • 1 Tongs
  • Paper towels (For drying shrimp)

Ingredients

  • 1 lb Large raw shrimp - Peeled & deveined
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin - Ground
  • 1 teaspoon Paprika - Sweet or smoked
  • ½ teaspoon Garlic powder
  • 1 tablespoon Lime juice - Freshly squeezed
  • 1 tablespoon Olive oil
  • to taste Salt & pepper
  • 8–12 small Corn or flour tortillas
  • 2cups Red cabbage - Shredded thin
  • ¼cup Fresh cilantro - Chopped
  • 1 lime Lime wedges - For serving
  • â…“cup Red onion - Thinly sliced
  • 1 — Avocado - Sliced

For the sauce:

  • ¼cup Mayo Mayonnaise
  • ¼cup Sour cream Sour cream
  • 1tbsp Lime juice Lime juice
  • 1clove Garlic - Minced
  • 1–2 tsp Hot sauce - To taste
  • 2tbsp Cilantro - Chopped
  • Optional add-ins: - Pineapple salsa pickled jalapeños, cotija cheese, mango

Instructions

  • Prepare the shrimp (pat dry, toss in spice mix, rest 15 min)
    Close-up overhead of a food-processor bowl containing finely diced green jalapeños and red onion around the blade, on a marble surface.
  • Cook the shrimp (90 sec per side until pink & golden)
    Top-down view of chunky avocado-tomato-cilantro guacamole in a clear glass bowl, with a wooden spoon coated in guacamole resting inside.
  • Make the sauce (whisk mayo, sour cream, lime, garlic, hot sauce, cilantro)
    Overhead shot of a clear glass bowl of raw shrimp tossed in a red-brown chili-cumin-paprika spice blend, being stirred with an orange silicone spatula on marble.
  • Warm tortillas (in skillet or microwave)
    A speckled ceramic bowl filled with perfectly seared, spice-coated shrimp and two stainless steel serving spoons, set on a white marble countertop.
  • Assemble tacos (fill tortillas with shrimp, toppings, sauce, squeeze lime)
    Three corn tortillas filled with grilled Shrimp Tacos, shredded cabbage, avocado, cilantro, and crumbled cheese, with lime wedges visible in the background

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 3tacos | Calories: 450kcal (23%) | Carbohydrates: 30g (10%) | Protein: 25g (50%) | Fat: 20g (31%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 200mg (67%) | Sodium: 800mg (35%) | Potassium: 600mg (17%) | Fiber: 5g (21%) | Sugar: 4g (4%) | Vitamin A: 500IU (10%) | Vitamin C: 15mg (18%) | Calcium: 100mg (10%) | Iron: 2mg (11%)
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