These Shrimp Tacos are filled with well-seasoned shrimp, a bright cilantro‑lime slaw, and fresh avocado, all tucked into warm tortillas. Quick to prepare and full of flavor—these are a family favorite.
author’s note
These Shrimp Tacos Have Become a Weekly Staple
I made a batch of my favorite cilantro‑lime sauce for another dish and found myself dipping chips into it. The tangy, creamy sauce begged to be slaw dressing, so I tossed shredded cabbage with the sauce and folded the slaw into warm tortillas with quickly seared shrimp.
They disappeared fast—my kids finished the first batch before I could plate everything and my husband happily took leftovers for lunch the next day. Simple, fast, and always a hit.
Ingredients In Shrimp Tacos
| Component | What You Need | Notes |
|---|---|---|
| Shrimp | 1 lb large raw shrimp, peeled & deveined (about 45) | Smaller shrimp work too; shorten cook time |
| Seasoning | Chili powder, cumin, smoked paprika, garlic powder, salt, pepper | Combine into a quick rub |
| Cilantro‑Lime Slaw | Shredded green cabbage, fresh cilantro, lime juice, cilantro‑lime sauce | Bagged slaw mix saves time |
| Taco Sauce | Greek yogurt or sour cream, mayo, lime juice, garlic, pinch of cayenne | Blend until smooth |
| Tortillas | Corn or small flour tortillas, warmed | Char over a flame for extra flavor |
| Finishing Touches | Avocado slices, lime wedges, cotija cheese (optional) | Mango salsa is a tasty alternative |
How To Make Shrimp Tacos
- Shrimp: Pat the shrimp dry, toss with oil and the spice mix, and let rest 15 minutes while you prepare other components.
- Blend Sauce: Combine yogurt or sour cream, mayo, lime juice, cilantro, garlic, and cayenne in a blender until smooth and bright.
- Dress Slaw: Reserve half the sauce for drizzling. Toss the remaining sauce with shredded cabbage and a squeeze of lime, then chill briefly.
- Sauté: Heat a large skillet over medium‑high and cook shrimp 2–4 minutes total, flipping once, until just opaque and curled into a gentle C.
- Build Tacos: Warm tortillas, fill with slaw, shrimp, avocado, and drizzle with extra sauce. Serve with lime wedges.
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 Perfect Shrimp Tacos
- Pat shrimp dry before seasoning so the spices adhere and the shrimp sear properly.
- Watch doneness: A gentle C shape indicates perfectly cooked shrimp; a tight O means overcooked.
- Warm tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5–7 minutes for pliable shells.
- Double the sauce: It keeps in the fridge for a few days and is great on salads or roasted vegetables.
Storage
- Make Ahead: Prepare the sauce and refrigerate for up to 3 days. Marinate shrimp up to 4–8 hours—avoid much longer.
- Store: Keep spiced shrimp, chopped cabbage, and sauce chilled. Slice avocado right before serving. Store tortillas in a cool place or refrigerate to extend shelf life.
What To Serve With Shrimp Tacos:
Healthy
Tomato Cucumber Salad Recipe
Side Dishes
Roasted Vegetables
Appetizers
Elote Recipe
Salads
Italian Salad Recipe
Shrimp Tacos
Equipment
-
Large pan
-
Small blender or food processor
Ingredients
- 1 pound medium shrimp, about 45, peeled and deveined
- 2 cloves garlic, minced (about 1 tsp)
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 4 tablespoons olive oil, divided
- 1 tablespoon unsalted butter (or extra olive oil)
- 1–2 limes, optional
- 2 cups shredded green cabbage
- 1 large avocado, thinly sliced
- Corn or flour tortillas
- 2 limes (zest and juice)
- 2 cloves garlic, minced
- 1/2 large bunch cilantro (about 1 cup loosely packed)
- 1 tablespoon chopped jalapeño (optional)
- 1/2 cup mayo
- 1/2 cup sour cream or Greek yogurt
- 1/2 teaspoon salt and 1/4 teaspoon pepper, to taste
Instructions
Shrimp
- Pat shrimp dry. Toss in a bowl with garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons olive oil. Cover and refrigerate at least 15 minutes (up to several hours).
- In a large pan, melt the butter with the remaining tablespoon of oil. Cook shrimp in batches without overcrowding until they turn pink and curl into a gentle C, about 2–4 minutes total depending on size. Remove from heat, discard tails if desired, and finish with a squeeze of lime if you like.
Cilantro‑Lime Sauce
- Zest and juice the limes to yield about 1 teaspoon zest and 4 tablespoons juice. In a blender, combine lime zest and juice, garlic, cilantro, jalapeño (if using), mayo, and sour cream or yogurt. Season with salt and pepper and blend until smooth. Adjust seasoning to taste and refrigerate until ready to use.
Assemble Tacos
- Reserve about 1/2 cup of sauce and toss the rest with shredded cabbage to make the slaw.
- Warm tortillas—either char them briefly over a gas flame, grill, or heat in the microwave wrapped in a damp towel.
- Fill each tortilla with a generous portion of slaw, shrimp, and avocado. Drizzle with remaining sauce and serve with lime wedges.
Recipe Notes
Storage: Store spiced shrimp, chopped cabbage, and sauce in the refrigerator. Slice avocado right before assembling to prevent browning.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
Variations
Switch Things Up
- Mango Shrimp Tacos: Replace avocado with fresh mango salsa for a sweet contrast.
- Spicy Version: Add 1/2 teaspoon cayenne to the seasoning or stir chipotle in adobo into the sauce.
- Grilled Shrimp: Skewer seasoned shrimp and grill 2 minutes per side for smoky flavor.
Quick Tip
Try these other taco ideas: chicken tacos, vegetarian tacos, Asian‑inspired tacos with mango slaw, or quinoa tacos for a different twist.