Shrimp Tacos
These are the BEST shrimp tacos with cabbage cilantro slaw and spicy taco sauce that’s so good you’ll want it on all your tacos. Madison loves shrimp tacos, and lately, I’ve been making this easy shrimp taco recipe for her on repeat. They’re a fast and simple dinner, perfect for Taco Tuesdays, Cinco De Mayo or any night of the week. If you wish, you can also top them with pickled red onions to give them some zing. More taco recipes you may love are these Cod Fish Tacos, Ground Beef Tacos, or Slow Cooker Chicken Tacos. To save time, I like to buy my shrimp peeled and deveined which is usually available frozen. Simply thaw in the friedge overnight or in the sink in a colander with running cold water. I also buy pre-shredded cabbage when I need dinner on the table fast. With those simple shortcuts the total time to make this is about 20 minutes!
Shrimp Taco Ingredients
Shrimp: You’ll need 16 ounces of peeled and deveined jumbo shrimp. You can buy fresh or frozen shrimp. Shrimp Taco Seasoning: Mince two garlic cloves and use your favorite seasoning salt, like Tajin or Old Bay. You can also make taco spices with garlic powder, onion powder, ground cumin, paprika, cayenne pepper and chili powder. Tortillas: I prefer corn tortillas with shrimp tacos, but flour would also work. Slaw: Shredded green or red cabbage, jalapeño, red onion, fresh lime juice, salt, cilantro Shrimp Taco Sauce Ingredients: Mayonnaise, Greek yogurt or sour cream, lime juice, sriracha or Louisiana-style hot pepper sauce
How to Make Shrimp Tacos
What do you serve with shrimp tacos?
I like to serve them with lime wedges. Here are some side dish ideas for these juicy shrimp tacos:
Beans and Rice: Black Beans and Rice, Instant Pot Refried Beans, Mexican Rice, Cilantro Lime Rice Corn: Mexican-Inspired Grilled Corn Salad, Corn Tomato Avocado Salad
Low-Carb Options: Skillet Mexican Zucchini, Cilantro Lime Cauliflower Rice
Can you eat leftover shrimp tacos?
Shrimp tacos are best eaten fresh, but you can save the shrimp for leftovers too. Store the tortillas, shrimp, slaw, and sauce separately. The shrimp will keep in the fridge for up to three days and can be microwaved or eaten cold.
Variations
Allergic to shrimp? Substitute white fish, like cod, flounder, or tilapia. Check out these Cod Fish Tacos. No air fryer? Sauté the shrimp in a pan for a few minutes, flipping halfway, until opaque and cooked through. Not a fan of slaw? Try these spicy shrimp tacos with mango salsa, pico de gallo, or salsa verde. Tortillas: Swap corn tortillas with flour tortillas, or for a lighter taco use lettuce wraps instead.
More Shrimp Recipes You’ll Love
Mexican Shrimp Cobb Salad Shrimp Ceviche Zesty Lime Shrimp and Avocado Salad Cilantro Lime Shrimp Shrimp Quesadilla
