Shrimp Tacos

The first time I made shrimp tacos for a haphazard weeknight dinner I remember juggling a grocery list, a distracted toddler, and a pan that seemed to want to smoke more than anything else, and yet the warm corn tortillas stuffed with garlicky shrimp and a crunchy cabbage slaw felt like a tiny, perfect win in the middle of the chaos—Shrimp Tacos quickly became our easy, comforting dinner that uses pantry spices and a bright lime crema to make everything feel put together.

Why You’ll Love It

This recipe works because it is built for low-stress cooking, the shrimp cook in minutes, tortillas warm fast, and the components come together without fuss, so it’s perfect for weeknights, casual dinners with friends, or a first timer who wants a reliably tasty result without complicated steps.

Serves 4
Prep Time: 20 minutes |
Cook Time: 8 minutes |
Total Time: 28 minutes

Ingredients

• 1 lb (450 g) raw shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 8 small corn tortillas
• 2 cups shredded purple cabbage
• 1 ripe avocado, thinly sliced
• 1 lime, cut into wedges
• 1/2 cup plain Greek yogurt or sour cream
• 1 tablespoon mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon hot sauce or a pinch of cayenne
• 2 tablespoons chopped fresh cilantro (optional)
• Salt and pepper to taste

Instructions

1. Pat the shrimp dry with paper towels and toss with olive oil, chili powder, cumin, garlic powder, and kosher salt so they are evenly coated.
2. Mix the yogurt, mayonnaise, lime juice, hot sauce, and a pinch of salt in a small bowl to make the lime crema, taste and adjust heat or acidity, then refrigerate until ready to serve.
3. Heat a large skillet over medium-high heat, add a little oil if needed, and cook the shrimp in a single layer for about 2 minutes per side until opaque and just cooked through, remove from heat.
4. Warm the corn tortillas in a dry skillet or wrapped in a clean towel in the microwave for 20 to 30 seconds until pliable.
5. Toss the shredded cabbage with a squeeze of lime juice and a pinch of salt, add chopped cilantro if using.
6. Build the tacos by dividing shrimp among tortillas, topping with cabbage slaw, a few avocado slices, and a drizzle of lime crema, serve with lime wedges on the side.

Recipe Variations

• Spicy Baja Style: Add 1 teaspoon smoked paprika and double the hot sauce in the lime crema, finish with pickled jalapeños for an extra kick.
• Grilled Citrus Shrimp: Marinate shrimp in orange and lime juice for 10 minutes and cook on a hot grill for charred flavor, keep the rest the same.
• Avocado Crema Swap: Blend avocado with yogurt, lime juice, and a little water for a dairy-free or creamier sauce.
• Low Carb Option: Serve the shrimp and slaw over a bed of mixed greens instead of tortillas for taco bowls.

Make Ahead: You can make the lime crema and shredded cabbage slaw up to 24 hours ahead and store both covered in the refrigerator, keep the shrimp raw in the fridge for a few hours if you plan to cook them right before dinner, or cook the shrimp 1 day ahead and refrigerate in an airtight container, reheat briefly in a hot skillet to avoid drying out.

Frequently Asked Questions

Conclusion

These shrimp tacos are a friendly, approachable recipe that builds confidence because the steps are simple and forgiving, the shrimp cook in minutes and the bright lime crema ties everything together, so give it a try on an easy weeknight, make the components ahead if life is busy, and feel free to tweak spices and toppings until it feels like your go to taco combination, you can do this and enjoy a fresh, satisfying meal with very little stress.