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–+ servings

Shrimp Tacos

Quick and flavorful shrimp tacos that taste like they came from a Mexican restaurant, but made in just 20 minutes with simple spices, fresh toppings, and warm tortillas.
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Resting Time 4 minutes
Total Time 20 minutes
Servings: 4 tacos
Course: Dinner, Main Course, Lunch
Cuisine: Mexican, Tex-Mex
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp:
  • 1 lb large Shrimp - Peeled and deveined
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Paprika
  • ½ tsp Garlic powder
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 1 tbsp Olive oil - For cooking
  • 1 tbsp Lime juice - Fresh squeezed
For the Tacos:
  • 4–6 small Tortillas - Corn or flour
  • 1 cup Shredded cabbage - Or coleslaw mix
  • 1 medium - Avocado Sliced
  • ¼ cup Fresh cilantro - Chopped
  • 2 wedges Lime - For serving
  • 2 tbsp Mexican crema or sour cream
Optional Toppings:
  • ½ cup diced - Tomatoes
  • ¼ cup slices - Pickled red onions
  • ¼ cup crumbled - Cotija cheese
  • ½ cup Mango salsa
  • ½ cup chunks - Pineapple

Equipment

  • 1 Large skillet or grill pan (For cooking shrimp)
  • 1 Tongs (For flipping shrimp easily)
  • 1 Sharp knife (For chopping toppings and slicing avocado)
  • 1 Cutting board (Separate one for seafood if possible)
  • 4-5 Small bowls (For organizing toppings)

Method
 

  1. Pat shrimp dry, season with spices, lime juice, salt, and pepper, then let rest briefly.
    A colorful taco spread with tortillas, shredded cabbage, diced pineapple, salsa, avocado, cilantro, limes, and assembled tacos filled with shrimp and toppings.
  2. Shred cabbage, slice avocado, chop cilantro, warm tortillas, and set out toppings.
    Ingredients for shrimp tacos laid out in bowls, including shrimp, avocado, cilantro, shredded green and purple cabbage, lime wedges, and tortillas.
  3. Heat oil in skillet, cook shrimp 2–3 minutes per side until pink and slightly charred.
    A skillet filled with golden, pan-seared shrimp garnished with herbs and lime wedges.
  4. Layer tortillas with cabbage, 3–4 shrimp, avocado, cilantro, crema, and lime juice.
    Two shrimp tacos on a white plate, topped with cabbage, avocado slices, cilantro, and lime wedges in the background.
  5. Serve immediately with optional toppings like cotija cheese, salsa, or hot sauce.
    Two shrimp tacos on a clay plate, filled with grilled shrimp, shredded cabbage, avocado chunks, cilantro, and crumbled cheese, with lime wedges on the side.

Nutrition

Serving: 150gCalories: 210kcalCarbohydrates: 18gProtein: 17gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 145mgSodium: 380mgPotassium: 280mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 55mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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