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Shrimp Tacos
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Shrimp Tacos

These quick and flavorful shrimp tacos are a perfect weeknight dinner! Seasoned shrimp are pan-seared until juicy and tender, then tucked into warm tortillas with crunchy cabbage, creamy avocado, zesty lime sauce, fresh cilantro, and a sprinkle of Cotija cheese. Ready in under 30 minutes, this dish is fresh, satisfying, and so easy to make.
Prep Time25 minutes
Cook Time4 minutes
Total Time29 minutes
Course: Main Course
Cuisine: Mexican
Keyword: avocado shrimp, avocado shrimp bowl, easy shrimp dinner, easy taco recipe, seafood tacos,, shrimp tacos
Servings: 4
Calories: 4kcal

Ingredients

For the Shrimp Taco Sauce:

  • ½ cup plain Greek yogurt or 5 tbsp sour cream + 3 tbsp mayonnaise
  • 2 tablespoons fresh lime juice
  • ½ teaspoon sriracha sauce or to taste
  • ½ teaspoon garlic powder
  • ⅛ teaspoon smoked paprika
  • Pinch of salt
  • Water as needed to thin the sauce

For the Shrimp:

  • 1 pound large shrimp peeled and deveined
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil

For Serving:

  • 8 small corn or flour tortillas
  • ½ small red or green cabbage shredded (or use coleslaw mix)
  • 1 avocado sliced
  • ¼ cup fresh cilantro chopped
  • ¼ cup Cotija cheese crumbled

Instructions

Make the Taco Sauce:

  • In a small bowl, whisk together the Greek yogurt (or sour cream and mayo), lime juice, sriracha, garlic powder, smoked paprika, and salt. Thin the sauce with water, one teaspoon at a time, until it reaches a pourable consistency. Refrigerate until ready to use.

Prepare the Shrimp:

  • Pat the shrimp dry with paper towels. In a small bowl, mix together smoked paprika, garlic powder, oregano, onion powder, salt, and pepper. Sprinkle this spice blend over the shrimp and pat to adhere. Heat olive oil in a large nonstick skillet over medium heat. Cook shrimp for about 2 minutes per side, or until pink and opaque. Remove from heat and keep warm.

Warm the Tortillas:

  • Heat tortillas in a dry skillet for a light char and crisp edges, or microwave them wrapped in paper towels for about 30 seconds until soft and warm.

Assemble the Tacos:

  • In each tortilla, layer shredded cabbage, avocado slices, shrimp, a drizzle of taco sauce, chopped cilantro, and a sprinkle of Cotija cheese. Serve immediately.

Notes

To quickly thaw frozen shrimp, soak them in cold water for 10–20 minutes, then pat dry.
Use pre-packaged coleslaw mix for a quicker prep.
Swap in gluten-free tortillas for a gluten-free version.