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A plate with three shrimp tacos with a small bowl of dip with small bowls of garnishes on the side.
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Shrimp Tacos

Quick, easy, and flavorful, these Shrimp Tacos are the perfect dinner! Paired with a zesty garlic lime sauce and creamy slaw, these tacos will disappear quickly off the table!
Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4 servings
Calories 613kcal
Author John Kanell

Equipment

  • Blender
  • mixing bowl
  • Large skillet

Ingredients

For the Garlic Lime Sauce:

  • 1¼ cups plain greek yogurt 2 5-ounce containers/300g
  • 2 limes juice and zest
  • ¼ cup cilantro
  • ¼ to 1 jalapeño chopped (optional)
  • ¾ teaspoon garlic powder
  • ¼ teaspoon salt

For the Shrimp Tacos:

  • 1 pound large shrimp peeled and deveined (fresh or frozen, thawed) (450g)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon chipotle chili powder
  • 2 cups shredded cabbage 100g
  • 12 corn or flour tortillas

To Garnish:

  • sliced avocado
  • sliced red onion
  • chopped cilantro
  • crumbled cotija cheese
  • lime wedges

Instructions

For the Garlic Lime Sauce:

  • In the container of a blender, combine the greek yogurt, lime juice and zest, cilantro, jalapeño, garlic powder, and salt. Blend on medium speed until smooth. If your crema is too thick to blend, add a tablespoon or two of water. Transfer to an airtight container and refrigerate until ready to serve or up to 5 days.

For the Shrimp Tacos:

  • In a large bowl, combine the shrimp, 1 tablespoon olive oil, chili powder, garlic powder, cumin, salt, and chipotle powder. Toss until well coated and let the shrimp marinate for 15 minutes.
  • In another large bowl, combine the shredded cabbage and 3 tablespoons of the Garlic Lime sauce, and toss until well coated. Chill the slaw until ready to serve.
  • Warm the tortillas by either charring them over the flame of a gas burner or heating a skillet over high heat and cooking on both sides until blistered. Cover and keep warm.
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, firm, and opaque, about 4 minutes, flipping occasionally while cooking. Remove from the heat. Serve immediately in corn tortillas topped with cabbage slaw, avocado, cilantro, cotija, and Garlic Lime Sauce with lime wedges.

Video

Notes

  • For the best flavor, use fresh limes and not bottled lime juice. You will not get the same bright, fresh flavor from a bottle.
  • If using frozen shrimp, you must fully thaw the shrimp. Pat them dry with a paper towel before using them, so the seasoning sticks better.
  • You can shred cabbage finely with a knife, but you can use a mandolin for quick, uniform pieces.
  • Careful not to overcook shrimp as they become rubbery. The internal temperature of fully cooked shrimp is 120°F or when they’ve turned opaque.
  • If you cannot find cotija cheese, any crumbly or shredded cheese would work in its place.
  • A squeeze bottle is perfect for serving the garlic lime sauce if you have one.

Nutrition

Calories: 613kcal | Carbohydrates: 63g | Protein: 40g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1365mg | Potassium: 944mg | Fiber: 10g | Sugar: 9g | Vitamin A: 568IU | Vitamin C: 37mg | Calcium: 361mg | Iron: 5mg