Description
These easy shrimp tacos are a quick, flavorful dinner idea featuring juicy, spiced shrimp, a zesty lime slaw, and creamy sauce all wrapped in warm tortillas. Perfect for busy weeknights or casual gatherings, they’re family-friendly and endlessly customizable.
Ingredients
- 1 pound (about 450g) shrimp, peeled and deveined, thawed if frozen
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lime juice (divided)
- 8 small corn tortillas (or flour tortillas)
- 2 cups shredded cabbage (green or purple, or bagged slaw mix)
- 1 small carrot, grated (about 1/3 cup)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice (for slaw)
- Salt and pepper to taste (for slaw)
- 1/4 cup mayonnaise (or Greek yogurt)
- 2 tablespoons sour cream (optional)
- 1 tablespoon lime juice (for sauce)
- Hot sauce to taste
- Pinch of salt (for sauce)
- Optional toppings: avocado slices or guacamole, thinly sliced radishes, pico de gallo or diced tomatoes, queso fresco or shredded cheese, extra cilantro, lime wedges
Instructions
- Pat shrimp dry with paper towels and place in a mixing bowl.
- Add olive oil, chili powder, cumin, smoked paprika (if using), garlic powder, salt, black pepper, and half the lime juice to the shrimp. Toss to coat evenly and let sit while you prep the slaw.
- In another bowl, combine shredded cabbage, grated carrot, chopped cilantro, remaining lime juice, and a pinch of salt and pepper. Toss well and set aside.
- In a small bowl, mix mayonnaise, sour cream (if using), lime juice, hot sauce, and a pinch of salt until smooth. Taste and adjust seasoning as desired.
- Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes on the first side until pink and slightly golden. Flip and cook another 1–2 minutes until opaque and curled. Do not overcook.
- Warm tortillas in a dry skillet for about 30 seconds per side or wrap in a damp towel and microwave for 20–30 seconds. Keep warm under a towel.
- To assemble, spread creamy sauce on each tortilla, add slaw, top with shrimp, and finish with desired toppings such as avocado, radishes, pico de gallo, cheese, cilantro, or lime wedges.
Notes
Pat shrimp very dry before cooking for best sear. Shrimp cook quickly—remove from heat as soon as they turn pink and curl into a ‘C’ shape. The slaw can be made ahead, but shrimp are best cooked fresh. Adjust spice level to taste. For gluten-free, use certified GF tortillas. For dairy-free, use plant-based mayo and skip sour cream. Toppings are flexible—add your favorites.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 210
- Sugar: 2
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 2
- Protein: 15
Keywords: shrimp tacos, easy shrimp tacos, quick dinner, family dinner, seafood tacos, taco Tuesday, Mexican, weeknight meal, gluten-free option