Shrimp Tacos
Making shrimp tacos at home means you get restaurant-quality food without the spendy price tag. They’re fast, fresh, and full of flavor, making them perfect for an easy night in. Plus, it’s, of course, another small-batch recipe, which means you’re fridge won’t be packed full of leftovers.
The shrimp are juicy and perfectly seasoned with just the right kick, and they’re easy to make. The toppings add crunch and creaminess, and a little tang. Everything comes together in one bite for a meal that feels light but still filling.
This recipe is quick to pull together and easy to customize with whatever toppings you have on hand. It’s a solid option for a quick weeknight meal for 2 or 3. Or double the recipes to make shrimp tacos for an easy, casual get-together with friends.
What You Need To Make Shrimp Tacos
Pick up the ingredients ahead of time to make dinner fast and simple. While the ingredients list is on the longer side the result are worth the effort.
- shrimp
- garlic
- sea salt
- black pepper
- ground cumin
- cayenne pepper
- olive oil
- white corn tortillas or hard taco shells
- purple cabbage
- avocado
- red onion
- Cotija cheese
- cilantro
- lime
- sour cream
- mayonnaise
- lime juice
- garlic powder
- Sriracha sauce
Make These Your Own Recipe!
If you don’t have a preference for shrimp or don’t like it, you can easily substitute it with fish or chicken. Just use the seasonings and sauté until cooked thoroughly.
Like it spicy? Add more heat with extra Sriracha. Or add red pepper flakes or extra cayenne to the spice mix.
You can use any shredded cheese you like in place of the cotija cheese if you can’t find it. Or don’t want to buy a bunch for a small batch of tacos.
Make the shrimp into a salad for a fun twist on traditional shrimp tacos and taco salads. Plus that version is low-carb.
For Leftovers
Store the shrimp, toppings, and sauce separately in air-tight containers in the fridge. To enjoy the next day reheat the shrimp gently in an air fryer or on the stove. The microwave can make shrimp chewy and tough so if you plan to use it be aware of that.
Assemble fresh tacos with the leftover toppings and freshly toasted tortillas. They’re best eaten within a day for the freshest flavor.
We don’t recommend this dish for meal prepping, as no one wants to smell fish or shellfish in the office.
Shrimp Tacos
Ingredients
For the Shrimp:
- 1 lb shrimp (medium or large) thawed if frozen
- 1 garlic clove pressed or minced
- ½ tsp Celtic salt or sea salt
- ¼ tsp black pepper
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 tbsp olive oil
For the Shrimp Taco Toppings:
- 6 white corn tortillas (small, 6” diameter) or hard taco shells
- ½ small purple cabbage shredded (about 2 cups)
- 1 large avocado pitted, peeled, and diced
- ½ red onion diced
- 4 oz Cotija cheese (about 1 cup grated)
- ¼ bunch cilantro coarsely chopped
- 1 lime cut into 8 wedges
For the Taco Sauce:
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 1 ½ tbsp lime juice (from 1 medium lime)
- ¾ tsp garlic powder
- ¾ tsp Sriracha sauce to taste
Instructions
Prepare the Shrimp:
- Pat the thawed shrimp dry with paper towels
- In a bowl, toss shrimp with minced garlic, salt, pepper, cumin, and cayenne pepper
- Heat a large pan over medium-high heat and add olive oil
- Sauté the shrimp for about 2 minutes per side until pink and cooked through
- Transfer shrimp to a bowl or platter
Prepare the Tortillas:
- If using a gas stove, toast tortillas over a medium flame until lightly charred
- Alternatively, toast tortillas in a dry skillet over medium heat until golden
Prepare the Toppings:
- Thinly slice the cabbage, chop the cilantro, dice the red onion, and dice the avocado
- Place toppings in bowls or arrange on a platter for easy assembly
Make the Taco Sauce:
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth
Assemble the Tacos:
- Fill each tortilla with shrimp and top with cabbage, avocado, red onion, Cotija cheese, and cilantro
- Drizzle with taco sauce and serve with lime wedges on the side
