Easy Shrimp Tacos Recipe

I recently cooked Mexican Shrimp Tacos where succulent shrimp, garlic, cumin and smoked paprika blend perfectly with crisp cabbage, carrots and red onion. The addition of avocado and lime brings a lively contrast to each bite, and my passion for fresh ingredients shines through in every delicious mouthful.

I recently discovered the easiest shrimp tacos that are absolutely crazy good and I’m excited to share them with you. I use 1 lb of shrimp, fresh and perfectly seasoned with olive oil, garlic, ground cumin and smoked paprika.

When you toss them in the pan with a bit of salt, pepper and lime juice, they get this mellow tang that reminds me of authentic Mexican shrimp tacos. I always top them with a crunchy slaw made of shredded cabbage, carrots and red onion drizzled with extra lime juice, and finish it off with a slice of ripe avocado and a dollop of sour cream.

I love the medley of flavors that give it a nod to Mediterranean shrimp tacos as well as a bit of Cajun kick. The burst of cilantro freshens up every bite and makes these taco shrimp a must try if you love a little seafood adventure.

Why I Like this Recipe

1. I really enjoy how the marinade, with lime, garlic, cumin, and smoked paprika, makes the shrimp burst with flavor even though its super simple to put together.
2. I like the crunchy and tangy slaw mix of cabbage, carrots, and red onion because it balances out the spiciness and adds a nice texture to every bite.
3. I appreciate that the recipe is really easy to follow and doesn’t require fancy ingredients, which lets me whip up a tasty meal on busy nights without too much stress.
4. I love the creamy addition of avocado and sour cream because it gives the tacos a rich, satisfying taste that makes me want to have them again and again.

Ingredients

• Shrimp: This is a protein rich seafood thats low fat and super delicious.
• Olive oil: Provides healthy fats and a rich, smooth taste in every bite.
• Garlic: Adds bold flavor, vitamins, and a slight spicy kick that wakes up your palate.
• Lime juice: Offers tangy sourness and bright flavor plus vitamin C for a zesty kick.
• Cabbage: Brings crunch, fiber, and vibrant texture perfect for fresh tacos.
• Red onion: Gives slight sweetness and crunch to balance the dish nicely.

Ingredient Quantities

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• 1 tbsp chopped fresh cilantro
• 2 cups shredded cabbage (or a pre-made coleslaw mix)
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced red onion
• Extra lime juice for the slaw dressing
• 1 ripe avocado
• 1/2 cup sour cream or Greek yogurt
• 8 small corn tortillas
• Extra cilantro and lime wedges for garnish

How to Make this

1. In a bowl, toss the shrimp with the olive oil, minced garlic, ground cumin, smoked paprika, salt, pepper, lime juice, and chopped cilantro. Make sure all the shrimp are well-coated.

2. Let the shrimp marinate for about 10 minutes while you prep the veggies.

3. In another bowl, mix the shredded cabbage, shredded carrots, and red onion. Drizzle a little extra lime juice over the slaw, and add a pinch of salt to taste.

4. Heat a large skillet over medium-high heat. When it’s hot, add the marinated shrimp and cook them for about 2-3 minutes per side until they’re pink and cooked through.

5. While the shrimp are cooking, warm the corn tortillas by placing them in a dry skillet for a few seconds on each side or microwaving them in a damp paper towel for about 20 seconds.

6. Slice the ripe avocado and set aside.

7. Once the shrimp are cooked, assemble your tacos by placing some of the slaw on the tortilla, then adding a few shrimp, avocado slices, and a dollop of sour cream or Greek yogurt.

8. Top with extra cilantro and serve with lime wedges on the side for an added burst of flavor. Enjoy your dainty and refreshing shrimp tacos!

Equipment Needed

1. Two mixing bowls – one to toss the shrimp in and one to mix the cabbage slaw
2. A knife and a cutting board for chopping garlic, cilantro, red onion, and slicing the avocado
3. Measuring spoons and a measuring cup to get the olive oil, spices, and lime juice right
4. A large skillet for cooking the shrimp evenly
5. A small dry skillet or a microwave safe plate with a damp paper towel for warming the corn tortillas
6. A spatula or tongs to flip the shrimp properly
7. A citrus juicer to easily extract juice from the lime for better flavor

FAQ

Easy Shrimp Tacos Recipe Substitutions and Variations

• If you dont have shrimp you can always use diced white fish like tilapia or cod its a tasty alternative
• Not into olive oil? Try using avocado oil or even a neutral vegetable oil its all good in a pinch
• If fresh garlic is missing in action, swap in about a 1/4 teaspoon garlic powder per clove its a decent substitute
• Out of sour cream or Greek yogurt? A dollop of mayo can work, or even a non dairy yogurt if needed
• No fresh cilantro? Use a pinch of dried cilantro and youll still get that herby flavor

Pro Tips

1. Try letting the shrimp sit in the marinade for a few extra minutes, maybe up to 15, to really let those flavors seep in a bit more.
2. Keep an eye on the shrimp when they’re cooking – they can go from perfectly pink to overdone quick, which makes them rubbery.
3. Warm your tortillas using a damp paper towel in the microwave or on a dry skillet at medium heat so that they stay soft instead of getting too crispy.
4. Chill your slaw ingredients in the fridge for a little bit before assembling your tacos; the extra cool crunch really boosts the overall flavors.