I will show you how to make shrimp tacos that will become one of your go-to quick and easy dinners.
This recipe can be ready in less than twenty minutes, which is amazing! Shrimp cook very quickly, and they make really yummy tacos.
If you’d prefer a different kind of taco, here are some similar recipes that you may enjoy:
How to make shrimp tacos
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this shrimp tacos recipe, you will need the following ingredients:
- olive oil
- lime
- garlic
- chili powder
- cilantro
- salt and pepper
- shrimp – peeled and deveined
- shredded cabbage
- red wine vinegar
- avocado mayo (or mayo of choice)
- honey
- tortillas – flour, corn or tortillas of choice
- avocado
Marinating the shrimp
In a medium size bowl combine 1 tablespoon of olive oil, lime juice, garlic, chili powder, salt and pepper and cilantro. Add the shrimp and toss it in the sauce.
Let marinate at room temperature for 10 minutes.
Preparing the slaw
While that is marinating, mix up the coleslaw by combining all slaw ingredients in a large bowl and mix it all together. Set aside.
Cooking the shrimp
Next, cook the shrimp. Heat a skillet to medium heat and add the remaining tablespoon of olive oil. Add the shrimp to the pan and toss and cook it for 2-3 minutes per side, until it is pink and tender.
Then remove the pan from the heat.
Making the shrimp tacos
To build the tacos, add some slaw to a tortilla, top with a few pieces of the cooked shrimp, avocado slices, a squeeze of lime and a garnish of fresh chopped cilantro.
I hope y’all enjoy these shrimp tacos! Let me know if you try them.
If you have any leftovers, cooked shrimp is good in the fridge for 3 to 4 days. I recommend storing the components separately, so that you can reheat the shrimp.
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Shrimp Tacos
I will show you how to make shrimp tacos that will become one of your go-to quick and easy dinners. Simple, delicious and fast!
Ingredients
For the shrimp
- 2 Tablespoons olive oil – divided
- 1 Tablespoon fresh lime juice
- 1 clove garlic – peeled and minced
- 1 teaspoon chili powder
- 2 Tablespoons chopped cilantro
- ¼ teaspoon salt
- Pinch ground black pepper
- 1 pound shrimp – peeled and deveined
For the cabbage slaw
- 1.5 cups shredded cabbage
- 1 tablespoon red wine vinegar
- 2 tablespoons avocado mayo
- 2 teaspoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the tacos
- 5-6 small flour tortillas or corn tortillas
- Fresh chopped cilantro
- Lime
- 1 avocado – peeled and sliced
Instructions
- In a medium size bowl combine 1 tablespoon of olive oil, lime juice, garlic, chili powder, salt and pepper and cilantro. Add the shrimp and toss it in the sauce. Let marinate at room temperature for 10 minutes.
- Mix up the coleslaw by combining all slaw ingredients in a large bowl and mix it all together. Set aside.
- Heat a skillet to medium heat and add the remaining tablespoon of olive oil. Add the shrimp to the pan and toss and cook it for 2-3 minutes per side, until it is pink and tender. Then remove the pan from the heat.
- To build the tacos, add some slaw to a tortilla, top with a few pieces of the cooked shrimp, avocado slices, a squeeze of lime and a garnish of fresh chopped cilantro.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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