Description
These shrimp tacos are quick, easy, and bursting with fresh, zesty flavor. Juicy shrimp, crunchy slaw, and a creamy sauce come together in just 20 minutes for a crowd-pleasing weeknight dinner.
Ingredients
Scale
- 1 pound shrimp (peeled and deveined, tail-off, large or extra-large preferred)
- 8 small corn or flour tortillas (warmed)
- 1 tablespoon olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 cups shredded cabbage (green, purple, or a mix)
- 1 medium carrot (grated)
- 2 tablespoons fresh cilantro (chopped, optional)
- 1 tablespoon lime juice (for slaw)
- Pinch of salt (for slaw)
- 1/4 cup mayonnaise (or Greek yogurt for lighter option)
- 2 tablespoons sour cream
- 1 tablespoon lime juice (for sauce)
- Hot sauce (to taste, e.g., Cholula or Tapatio)
- 1/4 teaspoon garlic powder (for sauce)
- 1/2 teaspoon honey (optional, for sauce)
- Avocado or guacamole (optional, for topping)
- Queso fresco or cotija cheese (optional, for topping)
- Extra lime wedges (for serving)
- Pickled red onions (optional, for topping)
Instructions
- Pat shrimp dry with paper towels.
- In a bowl, toss shrimp with olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Let marinate while prepping slaw and sauce (up to 20 minutes for more flavor).
- In a large bowl, combine shredded cabbage, grated carrot, and cilantro. Add lime juice and a pinch of salt. Toss well and adjust seasoning if needed.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, hot sauce, garlic powder, and honey (if using). Adjust to taste and thin with water or more lime juice if needed.
- Heat a large skillet over medium-high heat. Add shrimp in a single layer (work in batches if needed). Cook undisturbed for about 2 minutes, flip, and cook another 1-2 minutes until shrimp are opaque and curled. Remove from heat immediately.
- Warm tortillas in a dry skillet for 20-30 seconds per side or microwave wrapped in a damp paper towel for 30 seconds.
- To assemble, spread sauce on each tortilla, top with slaw, then 3-4 shrimp per taco. Drizzle with more sauce and add avocado, cheese, pickled onions, and extra cilantro if desired.
- Serve immediately with lime wedges for squeezing over the top.
Notes
Pat shrimp dry before cooking for best sear. Don’t overcook shrimp—they only need a few minutes. Warm tortillas to prevent cracking. Customize toppings as desired. For gluten-free, use corn tortillas. For dairy-free, use vegan mayo and skip cheese. Store shrimp, slaw, and sauce separately if prepping ahead.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (1/4 of recipe)
- Calories: 375
- Sugar: 5
- Sodium: 700
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 4
- Protein: 25
Keywords: shrimp tacos, easy shrimp tacos, quick dinner, seafood tacos, Mexican tacos, weeknight dinner, taco recipe, slaw, creamy sauce, pescatarian, gluten-free option