Easy Shrimp Tacos
You'll love easy shrimp tacos with zippy sautéed shrimp tucked into warm corn tortillas along with tangy cilantro sauce, cotija cheese, and crisp red cabbage. Ready in less than a half hour!
Servings: 4
Ingredients
For Shrimp:
- 1 pound shrimp (50/60 count) (peeled, deveined, tails removed )
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
For Sauce:
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons lime juice
- ½ teaspoon honey
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
For Serving:
- 8 small corn tortillas (see note)
- ½ cup crumbled cotija cheese
- ½ cup finely shredded red cabbage
Optional Toppings:
- pico de gallo, avocado or guacamole, fresh cilantro, sour cream, pickled red onions, squeeze of fresh lime juice
Instructions
- If shrimp is frozen, thaw as directed on package. Pat thawed shrimp dry with paper towels.1 pound shrimp (50/60 count)
- In a medium bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to make marinade. Add the shrimp the bowl, and toss to coat. Let the shrimp marinate for 15 minutes (or refrigerate for up to an hour).2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- In the meantime, make the sauce. In a small bowl, whisk together the mayonnaise, yogurt, cilantro, lime juice, honey, chili powder, garlic powder, and salt until smooth. Cover and refrigerate until ready to use.¼ cup mayonnaise, ¼ cup plain Greek yogurt, 2 tablespoons finely chopped fresh cilantro, 2 tablespoons lime juice, ½ teaspoon honey, 1 teaspoon chili powder, ¼ teaspoon garlic powder, ¼ teaspoon kosher salt
- Heat a large skillet over medium-high heat. Add the shrimp and cook for 1 to 3 minutes per side, or until pink and curled.
- If desired, lightly char tortillas over gas burner (see note) or microwave them briefly to soften them.8 small corn tortillas
- To assemble the tacos, spread about a tablespoon of the sauce on tortilla. Sprinkle with crumbled cotija cheese, and divide the shrimp among the tortillas. Top with cilantro and shredded red cabbage, and any other optional toppings. Serve immediately.½ cup crumbled cotija cheese, ½ cup finely shredded red cabbage
Video
Notes
- Variations: Flour tortillas may be substituted for corn tortillas, if desired. Shredded green cabbage or head lettuce could be substituted for the red cabbage.
- To char corn tortillas: Put a tortilla directly on a gas burner over medium low heat. When lightly charred (about 2 minutes), use tongs to flip the tortilla over and char the other side (about 1 minute). Keep warm under a damp towel until all the tortillas are charred.
Nutrition
Serving: 2tacos on corn tortillas, without optional toppings | Calories: 424kcal | Carbohydrates: 29g | Protein: 23g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 166mg | Sodium: 1430mg | Potassium: 336mg | Fiber: 4g | Sugar: 2g | Vitamin A: 848IU | Vitamin C: 9mg | Calcium: 227mg | Iron: 2mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.