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A delicious plate of Shrimp Tacos is shown as the featured image for this recipe.
Lady Maria

Best Shrimp Tacos Ever

These shrimp tacos are bursting with flavor, featuring perfectly seasoned shrimp, a vibrant slaw, and a creamy, zesty sauce. This recipe is easy to follow and will become your go-to for delicious and satisfying tacos.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Pepper to taste
  • 1 lime, juiced
  • 4 cups shredded cabbage green and red
  • 1/2 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt to taste
  • Pepper to taste
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon sriracha or more, to taste
  • Salt to taste
  • 12 corn or flour tortillas
  • Optional toppings: avocado slices
  • Optional toppings: crumbled cotija cheese
  • Optional toppings: hot sauce

Equipment

  • medium bowl
  • Large bowl
  • small bowl
  • whisk
  • Large skillet or grill pan
  • Spatula
  • Dry skillet or microwave
  • Tongs (if grilling tortillas)
  • Cutting board
  • knife
  • Measuring spoons
  • Measuring cups

Method
 

  1. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Make sure the shrimp are evenly coated with the spices.
  2. Squeeze the juice of one lime over the shrimp and toss again. Let it marinate for at least 15 minutes (or up to 30 minutes in the refrigerator).
  3. In a large bowl, combine the shredded cabbage, carrots, and cilantro.
  4. In a separate small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, sugar, salt, and pepper.
  5. Pour the dressing over the cabbage mixture and toss well to combine. Taste and adjust seasonings as needed.
  6. In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lime juice, cilantro, and sriracha.
  7. Taste and add salt to taste. Add more sriracha if desired.
  8. Heat a large skillet or grill pan over medium-high heat.
  9. Add the marinated shrimp to the hot pan in a single layer. Don't overcrowd the pan, or the shrimp will steam instead of sear. You may need to cook them in batches.
  10. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque and cooked through. Be careful not to overcook them.
  11. Warm the tortillas in a dry skillet, over an open flame on a gas stove, or in the microwave.
  12. If using a skillet, heat each tortilla for about 30 seconds per side, or until softened.
  13. If using a gas stove, carefully pass each tortilla over the flame for a few seconds per side, until lightly charred.
  14. If using a microwave, wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or until warmed through.
  15. Spread a generous spoonful of the sauce on each tortilla.
  16. Top with a few cooked shrimp.
  17. Add a heaping spoonful of the slaw.
  18. Garnish with your favorite toppings, such as avocado slices or crumbled cotija cheese.
  19. Serve immediately and enjoy!

Notes

Use large shrimp (31-40 count per pound). Adjust spice level to your liking by adding more sriracha or spicier chili powder. Prep the slaw and sauce ahead of time and store in the refrigerator. Marinate the shrimp for no more than 30 minutes. Corn or flour tortillas can be used. For a smoky flavor, grill the shrimp. For a bolder flavor, use a blackened seasoning blend on the shrimp. Add other veggies to your tacos, such as diced avocado, sliced tomatoes, or grilled corn. Serve with a side of rice and beans.