These Shrimp Tacos are loaded with evenly seasoned shrimp, cilantro-lime slaw, and fresh avocado, all packed into a tortilla. These are the absolute best!
author’s note
These Shrimp Tacos Are Becoming A Weekly Occurrence!
I whipped up a batch of my go‑to cilantro lime sauce for another recipe and could not stop dipping chips into it. The creamy, zesty mix had “taco slaw” written all over it, so I grabbed a bag of shredded cabbage, tossed in the sauce, and folded the slaw into warm tortillas with quick‑seared shrimp.
One bite and I knew I had a winner. My kids polished off the first test batch before I even set the plates down, and my husband called dibs on the leftovers for work the next day.
Ingredients In Shrimp Tacos
| Component | What You Need | Notes |
|---|---|---|
| Shrimp | 1 lb large raw shrimp, 45 count, peeled & deveined | Smaller shrimp work too; reduce cook time |
| Seasoning | Chili powder, cumin, smoked paprika, garlic powder, salt, pepper | Mix doubles as a quick rub |
| Cilantro‑Lime Slaw | Shredded green cabbage, fresh cilantro, lime juice, a little sauce | Bagged slaw mix saves time |
| Taco Sauce | Greek yogurt, mayo, lime juice, garlic, pinch of cayenne | Blitz until smooth and creamy |
| Tortillas | Corn or small flour, warmed | Char over gas flame for extra flavor |
| Finishing Touches | Avocado slices or quick guacamole, extra lime wedges, cotija cheese (skippable) | Mango salsa is a fun swap for the avocado |
How To Make Shrimp Tacos
- Shrimp: Toss shrimp with oil and spice mix. Let sit 15 mins while you prep the rest.
- Blend Sauce: Add yogurt, mayo, lime juice, cilantro, garlic, and cayenne to a mini blender. Pulse until silky and bright.
- Dress Slaw: Reserve half the sauce for drizzling. Toss the rest with shredded cabbage and a squeeze of lime. Chill.
- Sauté: Heat a wide skillet over medium‑high. Cook shrimp 2–3 minutes per side.
- Build Tacos: Fill warm tortillas with all the components and sauce.
Featured Comment
“I made these for my family for dinner tonight; and they gave them a 15 out of 10. This recipe is a keeper! 5 stars all the way”
– Robin
Pro Tips for reliable Shrimp Tacos
- Pat shrimp dry before seasoning so the spices stick.
- Stop cooking when the shrimp curl into a gentle C; a tight O means they are overcooked.
- Warm tortillas in a dry skillet or wrap in foil and heat in a 350 °F oven for 5–7 minutes.
- Double the sauce—it keeps three days and is great on salads or grilled veggies.
Storage
- Make Ahead: Make the sauce and put it in the fridge. It can stay there for 3 days. Marinate the shrimp and keep them in the fridge too, but only for 4-6 hours before cooking.
- Storage: Keep the spiced shrimp, chopped cabbage, and sauce in the fridge. Cut the avocado when you’re ready to eat. Tortillas should be kept in a cool spot or in the fridge if you want them to last longer.
What To Serve With Shrimp Tacos:
Healthy
Tomato Cucumber Salad Recipe
Side Dishes
Roasted Vegetables
Appetizers
Elote Recipe
Salads
Italian Salad RecipeVariations
Switch Things Up
- Mango Shrimp Tacos: Swap avocado for a spoonful of fresh mango salsa.
- Spicy Version: Add ½ tsp cayenne to the spice mix or stir chipotle in adobo into the sauce.
- Grilled Shrimp Tacos: Skewer the seasoned shrimp and grill 2 minutes per side.
Quick Tip
Next try these chicken tacos, vegetarian tacos, Asian tacos, or quinoa tacos.
