Shrimp Tacos Recipe
These easy Shrimp Tacos are loaded with perfectly seasoned juicy shrimp wrapped in warm flour tortillas. Piled high with a crispy cabbage slaw and finished with a creamy shrimp taco sauce, these tacos are irresistible and easy to make.
Servings: 4 servings
Calories: 487kcal
Ingredients
- 1 pound shrimp - small or medium sized shrimp, thawed, peeled, deveined, with the tails off
- ½ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoon olive oil
- 8 corn tortillas - or flour tortillas
For the cabbage Slaw
- 1½ cup purple cabbage - shredded
- 1½ cup green cabbage - shredded
- 2 tablespoon fresh lime juice
- ¼ teaspoon salt
Creamy Shrimp Taco Sauce
- 1 cup sour cream
- ¼ cup mayonnaise
- 2 tablespoon fresh cilantro - minced
- 1 teaspoon fresh lime juice
Instructions
- Prepare the shrimp: Rinse and pat dry the shrimp with paper towel before transferring them to a medium bowl. Combine the shrimp with the salt, chili powder, paprika, onion powder, garlic powder, and olive oil until the shrimp are evenly coated with spices. Allow the shrimp to rest while you prepare the cabbage slaw and the sauce.
- For the slaw: Add the purple cabbage, green cabbage, lime juice, and salt to a large mixing bowl and toss to combine.
- Prepare the sauce: Whisk together the sour cream, mayonnaise, cilantro, and lime juice in a small bowl. Set aside.
- Cook the shrimp: Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sauté for about 1-2 minutes per side until the shrimp is cooked through and no longer translucent in the center. Transfer the shrimp to a clean plate and set aside.
- Assemble: Warm the tortillas on the stovetop or in the microwave (optional). Top each tortilla with the prepared cabbage slaw, cooked shrimp, and creamy taco sauce.
Notes
- Storage: The shrimp will taste best immediately after it's been cooked but will last in the refrigerator for up to three days when stored in an airtight container. The cabbage slaw will last for two days, and the sauce for up to one week.
- As written, this recipe is not spicy. For a little heat, add 1/2 a teaspoon of cayenne pepper to the shrimp taco seasoning or blend the creamy shrimp taco sauce in a small food processor with a small jalapeño pepper or serrano pepper.
- To make this recipe gluten-free, enjoy your shrimp tacos with corn tortillas.
Nutrition
Calories: 487kcal | Carbohydrates: 32g | Protein: 21g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 183mg | Sodium: 1227mg | Potassium: 454mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1186IU | Vitamin C: 32mg | Calcium: 192mg | Iron: 2mg
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