Description
These Easy Shrimp Tacos are light, fresh, and so full of flavor! Simple and easy to make, they’re ideal for a busy weeknight meal.
Ingredients
Scale
- 2 pounds raw frozen shrimp, deveined and peeled
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
- 1 tablespoon lime juice
- 1 cup sour cream
- 1/2 cup cilantro leaves
- 2 teaspoons lime juice
- 1/2 teaspoon salt
- 12 soft shell corn tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- fresh cilantro for garnish
Instructions
- Step: Pat the shrimp down with a paper towel to remove any excess liquid.
- Step: In a measuring cup, mix together the chili powder, paprika, kosher salt, onion powder, garlic powder, ground cumin, and cayenne pepper with the olive oil and lime juice.
- Step: Pour the seasoning over the thawed shrimp in a large bowl, mix to combine, and refrigerate, covered, for 15 to 20 minutes.
- Step: Heat a large skillet over medium heat and cook shrimp in batches for 4 to 5 minutes, flipping once, until the shrimp turn pink but before they completely curl.
- Step: Blend the sour cream, cilantro, lime juice, and salt in a food processor until smooth.
- Step: Fill taco shells with shredded cabbage, avocado slices, and shrimp, then top with cilantro crema and fresh cilantro.
Notes
You can replace the spices in this recipe with 3 tablespoons of homemade taco seasoning or a 1-ounce packet of store-bought taco seasoning.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 184 kcal
- Sugar: 1 g
- Sodium: 745 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7.99 g
- Trans Fat: 0.01 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 95 mg
Keywords: shrimp tacos, Mexican cuisine, easy dinner, seafood tacos