Description
Shrimp Tacos are vibrant and flavorful tacos made with seasoned, sautéed shrimp, fresh toppings like slaw and avocado, and finished with a tangy sauce, all wrapped in warm tortillas. Quick to prepare and full of zesty flavor, they’re perfect for a fast, satisfying meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Zest and juice of 1 lime
- 8 small corn or flour tortillas
- 2 cups shredded cabbage or slaw mix
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 red onion, thinly sliced
- 1/2 cup salsa or pico de gallo
- 1/4 cup sour cream or Mexican crema
- Hot sauce (optional)
Instructions
- Pat shrimp dry with paper towel. In a bowl, toss shrimp with olive oil, garlic, chili powder, cumin, paprika, salt, and pepper.
- Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side until pink and opaque.
- Squeeze lime juice over shrimp and remove from heat.
- Warm tortillas in a dry skillet or microwave until soft and pliable.
- To assemble tacos, add a layer of shredded cabbage or slaw to each tortilla.
- Top with cooked shrimp, avocado slices, red onion, and cilantro.
- Add salsa or pico de gallo and drizzle with sour cream or crema.
- Finish with additional lime juice or hot sauce if desired. Serve immediately.
Notes
Do not overcook shrimp—they cook quickly and can become rubbery.Use Greek yogurt as a healthier alternative to sour cream.Grilled shrimp add a smoky depth of flavor.Prepare toppings in advance for faster assembly.For gluten-free tacos, use certified gluten-free corn tortillas.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 145mg
