Succulent spice-rubbed shrimp. Bright flavorful slaw. Avocado and sour cream. All tucked into tender tortillas. One bite and you’ll agree—these shrimp tacos are the BEST!
I love tacos—don’t you? All kinds. Chicken, steak, fish, shredded beef – I’ve even had grilled vegetable tacos that were divine. There’s just something about bright, flavorful fillings in a warm tortilla that makes for the perfect meal. But I have to confess that shrimp tacos might be my favorite. I absolutely love rich and tender shrimp with Mexican toppings.
And my recipe makes it easy for you to love them, too. :)
How To Cook Shrimp For Tacos
At the base, it’s simply sautéed shrimp—but first, those shrimp get a dusting of smoky chili powder and other spices, and then I add a little minced chipotle to the skillet. It gives the shrimp Latin flavors and just a bit of heat. I try to use a good, cast iron skillet when I can.
Video: Heat Up Corn Tortillas Easily
What Fillings Do I Need For The Best Shrimp Tacos?
I like to pile on a super-simple slaw on top of the shrimp, made with shredded cabbage, lime, and cilantro. (I will admit though that sometimes I make this Coleslaw For Pulled Pork Recipe. It was created to pair with pulled pork, but I really like it in all kinds of tacos!).
Finally, my shrimp tacos are finished with avocado and sour cream. They nicely balance both the tang of the slaw and the mild heat of the shrimp. Besides—what taco isn’t good with avocado and sour cream?
As much as I think it’s the perfect combination, I also recommend experimenting to find your own version of perfection. You could try grilling your shrimp after they’ve been coated with the spice mixture. Or keep it simple and poach them (from fresh or frozen), then add the spices to the slaw instead of the shrimp.
You could even add other ingredients. Corn kernels would be nice. Or add tomatoes—diced, wedges, or halved cherry tomatoes. Even diced or sliced cucumber tastes great on shrimp tacos. And you could also top your tacos with your favorite salsa, either instead of or in addition to the sour cream.
If you love these tasty shrimp tacos, be sure to try my Shrimp Quesadillas recipe too. They are so good and cheesy.
Let me know what you come up with in the comments below. And enjoy!
PrintThe Best Shrimp Tacos
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
DESCRIPTION
Succulent spice-rubbed shrimp. Bright flavorful slaw. Avocado and sour cream. All tucked into tender tortillas. One bite and you’ll agree—these shrimp tacos are the BEST!
Ingredients
- 3 limes, divided
- 6 cups thinly shredded green cabbage (see note)
- 1 cup thinly shredded red cabbage (see note)
- 1/2 cup chopped fresh cilantro
- 3/4 tsp. salt, divided, or more to taste
- 2 tsp. smoked paprika
- 1 1/2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 Tbsp. vegetable oil
- 1 canned chipotle, seeded and minced (optional)
- 1 and 1/4 pounds medium raw shrimp (51–60 per pound, peeled, deveined, and with the tail removed)
- 12 (6-8-in,) corn or flour tortillas, warmed
- 1 avocado, pitted, peeled, and sliced
- 1 cup sour cream
Instructions
- Zest and juice one of the limes. In a large bowl, combine the lime zest, lime juice, green cabbage, red cabbage, cilantro, and 1/4 teaspoon salt. Add more salt to taste and set aside.
- Cut the remaining 2 limes into wedges and set aside.
- In a medium bowl, combine the paprika, chili powder, garlic powder, onion powder, and remaining 1/2 teaspoon salt. Add the shrimp, tossing to evenly coat.
- Heat the oil and chipotle in a medium skillet over medium-high heat. When the oil is hot, add the shrimp mixture and cook, stirring occasionally, until just cooked through, about 3 minutes.
- Arrange the shrimp on the tortillas. Top with the cabbage mixture, avocado, and sour cream and serve.
Notes
- You can substitute 7 cups of prepared slaw mix (without the dressing) for the green and red cabbage.