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–+ servings
Shrimp Tacos Recipe

Shrimp Tacos

Crispy, zesty shrimp tacos come together in under 20 minutes for a fresh, healthy, and fiesta-ready meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 220 kcal

Ingredients
  

  • 1 lb medium shrimp (16/20 count), peeled and deveined gulf or black tiger shrimp work well
  • 2 tbsp olive oil or avocado oil for higher smoke point
  • 3 tbsp fresh lime juice
  • 1 lime lime zest for extra brightness
  • 2 tsp chili powder ancho chili gives a smoky note
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/8 tsp cayenne pepper add more for extra heat
  • Kosher salt and black pepper to taste
  • 8 small corn or flour tortillas 6-inch; whole-grain tortillas boost fiber
  • 1 cup shredded red cabbage about 2 cups loosely packed
  • 1/2 cup pico de gallo store-bought or homemade
  • 1/4 cup chopped fresh cilantro stems removed
  • 1/2 cup crumbled queso fresco or feta cheese
  • 1 ripe avocado sliced optional garnish
  • 1/2 cup plain Greek yogurt whole-milk yogurt adds richness
  • 2 tbsp mayonnaise omit for lighter version
  • 1 lime lime juice
  • 1/4 tsp sea salt

Instructions
 

  • In a bowl, blend olive oil, lime juice and zest, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Inhale that lime-spice aroma—it’s a mini vacation.
  • Add shrimp to the bowl, toss gently, and let rest 10–15 minutes at room temperature or up to 30 minutes in the fridge. Any longer and the acid will start “cooking” the shrimp.
  • Warm a large cast-iron or nonstick pan over medium-high heat until it nearly smokes—this sizzle is non-negotiable for a good sear.
  • Place shrimp in a single layer (don’t crowd). Cook 2 minutes per side until pink with curled tails, then transfer to a plate.
  • Wipe out the skillet, reduce heat to medium, and warm each tortilla ~15 seconds per side until pliable with faint char spots; stack and wrap in a towel to stay warm.
  • In a small bowl, whisk Greek yogurt, mayo (if using), lime juice, and salt; taste and tweak for brightness.
  • Spread crema on each tortilla, top with cabbage, shrimp, pico, avocado slices, cilantro, and queso fresco.
  • Arrange tacos on a platter with lime wedges—encourage extra squeezes for zesty fun.

Notes

• Pick shrimp that look translucent and feel firm.
• Zest your limes before juicing.
• Prep pico at least 30 minutes ahead.

Nutrition

Calories: 220kcal
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