Description
These easy shrimp tacos are a quick, fresh, and flavorful weeknight dinner featuring juicy, spiced shrimp, crunchy slaw, and a creamy, tangy sauce all wrapped in warm tortillas. Ready in just 20 minutes, they’re endlessly adaptable and guaranteed to be a crowd-pleaser.
Ingredients
- 1 pound medium shrimp, peeled and deveined (tail-off)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (or avocado oil)
- Juice of 1/2 lime (plus more for serving)
- 2 cups shredded cabbage (green or purple, or a mix)
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 2 tablespoons mayonnaise (or Greek yogurt)
- 1 teaspoon honey
- Pinch of salt
- 1/4 cup sour cream (or low-fat sour cream)
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon Sriracha or hot sauce (optional, to taste)
- 1 small garlic clove, grated
- Pinch of salt
- 8 small corn or flour tortillas (6-inch)
- Extra lime wedges, for serving
- Chopped avocado, radishes, or extra cilantro (optional for topping)
Instructions
- Pat the shrimp dry with paper towels. In a medium bowl, toss shrimp with chili powder, smoked paprika, garlic powder, cumin, salt, pepper, olive oil, and juice of half a lime. Set aside to marinate for 5-10 minutes.
- In a large bowl, combine shredded cabbage, carrots, and cilantro. In a small bowl, whisk together lime juice, mayonnaise (or Greek yogurt), honey, and a pinch of salt. Pour dressing over veggies and toss to coat. Let sit while you cook the shrimp.
- In another small bowl, stir together sour cream, mayonnaise, lime juice, Sriracha (if using), grated garlic, and a pinch of salt. Taste and adjust seasoning. Set aside.
- Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, flipping once, until shrimp are pink, opaque, and curled into a loose ‘C’ shape. Remove from heat.
- While shrimp cooks, warm tortillas in a dry skillet for about 30 seconds per side or wrap in a damp paper towel and microwave for 30-40 seconds. Keep warm in a towel or tortilla warmer.
- To assemble, layer each tortilla with slaw, shrimp, and a drizzle of creamy sauce. Top with extra cilantro, avocado, or radish if desired. Serve with lime wedges.
Notes
For best results, do not overcrowd the pan when cooking shrimp. Prep all toppings and sauces before cooking shrimp, as they cook quickly. Use fresh lime juice for the brightest flavor. For gluten-free tacos, use corn tortillas. Slaw and sauce can be made up to a day ahead. Adjust spice level by increasing or decreasing hot sauce or chili powder.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 375
- Sugar: 5
- Sodium: 650
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 4
- Protein: 22
Keywords: shrimp tacos, easy shrimp tacos, weeknight dinner, quick tacos, Mexican, seafood tacos, spicy shrimp, taco Tuesday, healthy tacos, gluten-free option