Shrimp Tacos

5 from 2 votes

Full of flavorful and plump juicy shrimp, these Shrimp Tacos are so easy to make with a handful of ingredients. Perfect for a quick weeknight meal or for entertaining, these tacos are always a hit. Seasoned shrimp paired with cole slaw and a homemade lime crema sauce, you’ll love how fresh and delicious these tacos are.

Prep Time15

Cook Time5

Total Time20

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 542kcal

Author: Justin Coit

Equipment

Large skillet

Ingredients

For the Shrimp:

1 lb shrimp peeled and deveined, preferably large
2 to 3 tbsp taco seasoning
1 tbsp olive oil

For the Cilantro Lime Crema Slaw:

2 cups cole slaw mix

For the Lime Crema Sauce:

½ jalapeno with seeds and membranes removed
1 cup cilantro
1 clove garlic
½ lime juiced
1 tsp honey
3 tbsp olive oil
¾ cup Greek Yogurt
½ tsp salt

For the Taco Toppings:

8 corn tortillas
1 cup grated Cotija cheese
lime wedges for squeezing
1 large avocado peeled and deseeded, sliced thin
¼ cup cilantro chopped

Instructions

Pat the shrimp dry and add them to a large mixing bowl. Add the olive oil and taco seasoning to the shrimp and toss well to coat. Set aside.
To make the sauce, add all of the sauce ingredients into a blender and blend until smooth. Pour the sauce over the slaw in a large mixing bowl and toss to combine. Set aside.
In a large pan over medium heat, add the shrimp and cook for 1 to 2 minutes per side, just until cooked through.
Assemble the tacos by adding a layer of cilantro crema slaw to each tortilla, followed by the shrimp, cotija cheese, avocado if desired, and top with fresh chopped cilantro.
Serve immediately.

Video

Notes

Smaller shrimps cook faster, so adjust the cooking time if you use small shrimp.
If you are not a fan of cilantro, you can substitute parsley. It will change the flavor profile, but it’ll still be delicious.
Do not skip patting dry the shrimp. If the shrimps are wet, they will steam in the pan, and you will not get a nice sear on the shrimps.
You can swap the Greek yogurt for mayonnaise to make the recipe dairy-free.
My homemade pico de gallo makes for an excellent topping for the shrimp tacos as well.
Careful not to overcook the shrimp as they’ll become chewy. Once the shrimp turn opaque and curl into a loose “C” shape, they’re ready.
If you cannot find cotija cheese, you can use feta in its place.

Nutrition