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Shrimp Tacos Recipe

Shrimp Tacos Recipe
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★★★★★

4.9 from 21 reviews

These Shrimp Tacos are a delicious and easy-to-make meal featuring perfectly seasoned and sautéed shrimp topped with a creamy lime and sriracha sauce, fresh cabbage, avocado slices, cilantro, and crumbled Cotija cheese wrapped in warm tortillas. Perfect for a quick weeknight dinner or casual get-togethers.

Ingredients

Scale

Taco Sauce

  • ½ cup plain Greek yogurt (or 5 tbsp sour cream + 3 tbsp mayonnaise)
  • 2 tablespoons fresh lime juice
  • ½ teaspoon sriracha sauce (or to taste)
  • ½ teaspoon garlic powder
  • ⅛ teaspoon smoked paprika
  • Pinch of salt
  • Water (as needed to thin the sauce)

Shrimp

  • 1 pound large shrimp (peeled and deveined)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil

Additional Ingredients

  • 8 small corn or flour tortillas
  • ½ small red or green cabbage (shredded or use coleslaw mix)
  • 1 avocado (sliced)
  • ¼ cup fresh cilantro (chopped)
  • ¼ cup Cotija cheese (crumbled)

Instructions

  1. Make the Taco Sauce: In a small bowl, whisk together the Greek yogurt (or sour cream and mayonnaise), fresh lime juice, sriracha sauce, garlic powder, smoked paprika, and a pinch of salt until smooth and well combined. If the sauce is too thick, add water one teaspoon at a time until you reach the desired consistency. Refrigerate until ready to use.
  2. Prepare the Shrimp: Pat the peeled and deveined shrimp dry with paper towels and spread them out in a single layer on a plate or tray. In a separate small bowl, combine smoked paprika, garlic powder, dried oregano, onion powder, salt, and black pepper. Sprinkle this seasoning mixture evenly over the shrimp and press gently to help it adhere.
  3. Cook the Shrimp: Heat olive oil in a large nonstick skillet over medium heat. Add the seasoned shrimp and cook for about 2 minutes on each side until the shrimp turn pink, curl up, and are fully cooked through. Once done, transfer the shrimp to a plate and cover to keep warm.
  4. Warm the Tortillas: For extra flavor, lightly toast the tortillas in a dry skillet over medium heat until they are warm and slightly crispy. Alternatively, wrap the tortillas in a damp paper towel and microwave for about 30 seconds until soft and pliable.
  5. Assemble the Tacos: Lay a warm tortilla flat and add a layer of shredded cabbage or coleslaw mix. Place several cooked shrimp on top, followed by slices of avocado. Drizzle the prepared creamy taco sauce over the shrimp and avocado. Finally, sprinkle with chopped fresh cilantro and crumbled Cotija cheese.
  6. Serve: Serve the shrimp tacos immediately while the shrimp and tortillas are warm. Enjoy this fresh and flavorful meal!

Notes

  • You can substitute Greek yogurt with sour cream and mayonnaise combined for the taco sauce.
  • Adjust the sriracha sauce in the taco sauce to your preferred spice level.
  • Use either corn or flour tortillas depending on your preference or dietary needs.
  • For a gluten-free option, use corn tortillas and ensure all seasonings are gluten-free.
  • To speed up prep, buy pre-shredded cabbage or coleslaw mix from the store.
  • Leftover taco sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: shrimp tacos, Mexican shrimp recipe, easy shrimp tacos, healthy shrimp tacos, shrimp taco sauce, lime sriracha sauce, weeknight dinner, seafood tacos

Find it online: https://servedbynora.com/shrimp-tacos-recipe/