Lu-Ann Simon January 19, 2026

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Shrimp Tacos Recipe

Name: Shrimp Tacos
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Mexican
Ingredients: 1 lb large fresh shrimp, peeled and deveined; 8 small corn or flour tortillas, warmed; 2 cups shredded green cabbage; Juice of 2 limes; 1 avocado, sliced; 2 tsp chili powder; Salt and pepper to taste; ½ cup sour cream; ¼ cup fresh cilantro, chopped

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A late-summer evening, warm breeze, and the sizzle of shrimp in a hot skillet, that is the kind of simple joy this Shrimp Tacos Recipe brings to the table. Crisp cabbage, bright lime, and creamy avocado come together with the smoky spice on the shrimp to make a weeknight dinner that feels celebratory, and that hit of cilantro brightens every bite. If you love quick, flavorful meals that still feel special, you might also enjoy these air fryer recipes for other fast dinner ideas.

Why This Shrimp Tacos Recipe Works

This Shrimp Tacos Recipe blends speedy cooking with layered textures, which is why it becomes a go-to when you want something delicious without fuss. The shrimp cook in minutes so they stay tender and juicy, while the cabbage adds crispness and the lime and cilantro cut through the richness for balance.

What makes this combination sing is the contrast, the way the warm, slightly charred tortillas meet the cool, crunchy cabbage and silky avocado. The spice rub on the shrimp gives a subtle smokiness without overpowering the seafood, so every component has a clear role. Consider these quick reasons to love it

Quick to make but feels gourmet
Bright, fresh flavors that balance richness
Easy to adjust for heat or extra crunch

Ingredients and Key Notes

Think of the ingredients as building blocks, each adding texture or brightness. The shrimp bring protein and sweet briny flavor, cabbage gives crunch, avocado lends creaminess, and the lime ties it all together with acidity. If you prefer a smoky, savory addition, you can swap in turkey bacon for a lighter, leaner touch, though it is optional.

1 lb large fresh shrimp, peeled and deveined
8 small corn or flour tortillas, warmed
2 cups shredded green cabbage
Juice of 2 limes
1 avocado, sliced
2 tsp chili powder
Salt and pepper to taste
½ cup sour cream
¼ cup fresh cilantro, chopped

Notes, lightly tossed into the list for clarity, include that corn tortillas will give a more traditional texture while flour tortillas are softer and easier to fold, and the sour cream can be thinned with a tablespoon of lime juice to make a quick lime-infused crema.

How to Cook Shrimp Tacos Recipe

Rinse shrimp under cold water and pat dry, then feel the shrimp as you dry them, they should be firm and slightly springy, smelling clean and briny.
In a bowl, toss shrimp with chili powder, salt, and pepper, then let them marinate for 10 minutes so the spice adheres and perfumes the seafood.
Heat a tablespoon of olive oil in a skillet over medium-high heat, the pan should shimmer slightly when ready and give off a warm, toasty aroma.
Add shrimp to the skillet and cook for 2 to 3 minutes per side until pink and opaque, watching for a slight caramelized edge and a firm, yet tender bite.
Warm tortillas in another pan or microwave until soft, they should be pliable and lightly toasted, ready to cradle the fillings without tearing.
Assemble tacos by adding a handful of cabbage, 3 or 4 shrimp, avocado slices, cilantro, and a drizzle of lime-infused sour cream, finishing with a squeeze of fresh lime for bright lift.
Serve immediately with extra lime wedges, enjoy the contrast of hot, juicy shrimp and cool, crunchy cabbage in each bite.

Prep ~ 15 minutes, Cook ~ 8 minutes, Total ~ 23 minutes, Servings ~ 4, Kcal ~ 380 per serving

Make-Ahead and Prep Tips

You can prep many parts of this Shrimp Tacos Recipe in advance to save time on the day you want to serve it. Shred the cabbage and store it dry in an airtight container with a paper towel to absorb moisture for up to three days. Make the lime-infused sour cream by mixing the sour cream with a tablespoon of lime juice, then refrigerate until ready to use.

Marinate the shrimp briefly just before cooking, do not marinate for long periods or the shrimp texture can become mushy. Avocado slices are best cut the day of serving, but if you need to save time, slice them and toss with a little lime juice to slow browning, then keep chilled for a few hours. Warm the tortillas just before assembly, but you can wrap them in foil and keep them in a low oven until serving if you need to hold them for a short time.

Storing and Reheating

Refrigerate leftover components separately for best results, keep cooked shrimp in an airtight container for up to two days, and keep cabbage and tortillas stored separately to preserve texture. If you want to freeze, lay cooked shrimp in a single layer on a tray until firm, transfer to a freezer bag, and store for up to one month, label with the date.

To reheat shrimp gently, thaw overnight in the refrigerator, then warm in a skillet over low heat with a teaspoon of olive oil until just heated through, avoid high heat to prevent rubbery texture. For tortillas, wrap in a slightly damp paper towel and microwave for 20 to 30 seconds to regain pliability, or warm in a skillet for 30 seconds per side until flexible. Freshness cue, if the shrimp smell overly fishy or have a slimy texture, discard them, fresh shrimp should smell like the sea and feel firm.

Perfect Pairings

Try these ideas to round out your meal and create a full, satisfying spread

Cilantro lime rice, perfumed and fluffy
Grilled corn on the cob, brushed with butter and a hint of chili powder
Black bean and mango salad, for sweet brightness
Pickled red onions, to add tang and color
A simple green salad with avocado and citrus vinaigrette

Make It Your Own

This Shrimp Tacos Recipe is a great canvas, here are ways to adapt it to your tastes

Add heat, toss the shrimp with a pinch of cayenne or top tacos with sliced jalapeños for a fresh spicy kick.
Try a crunchy slaw, swap the green cabbage for a mix of napa cabbage and shredded carrot and dress lightly with lime and a touch of honey.
Swap proteins, for a mixed surf and turf vibe try searing thin slices of chicken sausage, or for a heartier take, add grilled strips of chicken breast seasoned similarly.
Add a smoky element, char the tortillas directly on a gas flame for a minute per side, or stir in a small amount of smoked paprika to the chili powder.
Make it creamy and tangy, mix a little chipotle in adobo into the sour cream for a smoky crema, keep the amount small to avoid overpowering the shrimp.
Go Baja style, batter and fry the shrimp for a crisp bite, then top with a tangy cabbage slaw and creamy sauce.
Incorporate fresh fruit, diced pineapple or mango adds a bright counterpoint to the spice and pairs beautifully with cilantro.
For a family-friendly version, serve the ingredients buffet style so everyone can assemble tacos to their liking, keeping hot and cold components separate.

One fun pairing idea for a heartier main you might try alongside these tacos is an inspired sandwich with bold flavors, see this Alice Springs chicken recipe for another dinner idea if you want a contrasting plate with savory depth.

Pro Tips for Best Results

Use the freshest shrimp you can find, they cook quickly and will be tender, avoid shrimp that smell strongly of fish.
Dry shrimp thoroughly before seasoning, moisture prevents good browning and searing.
Do not overcrowd the skillet, give the shrimp space so they sear instead of steaming, work in batches if necessary.
Warm tortillas just before serving, they should be pliable and slightly toasted, a hot tortilla contrasts nicely with cool toppings.
Watch cook time closely, shrimp are done when pink and opaque, internal temperature of cooked shrimp reaches about 120 to 125 degrees F for a tender texture.
Taste and adjust seasoning at the end, a final squeeze of lime and a pinch of salt can elevate the whole dish.

Frequently Asked Questions

What type of shrimp is best for tacos, fresh or frozen?
Fresh is wonderful for flavor and texture, but good quality frozen shrimp work very well and are convenient. If using frozen, thaw completely in the refrigerator, then pat dry before seasoning.

Can I make these shrimp tacos spicy for guests who like heat?
Yes, add extra chili powder, a pinch of cayenne, or sliced jalapeños on top. You can also mix a small amount of chipotle into the sour cream for a smoky heat, start small and taste as you go.

How long will the cooked shrimp keep in the refrigerator?
Store cooked shrimp in an airtight container for up to two days, beyond that the texture and flavor decline. For longer storage, freeze the cooked shrimp for up to one month.

Are corn or flour tortillas better for shrimp tacos?
Corn tortillas give a more traditional texture and a slight chew, while flour tortillas are softer and easier to fold, choose based on your preference and how you like the mouthfeel of the taco.

Can I prepare the components ahead of time and assemble later?
Yes, shred the cabbage, make the crema, and prep the avocado just before serving. Keep tortillas wrapped and warm, and cook shrimp shortly before serving for the best texture.

How do I stop avocados from browning if I need to prep them early?
Toss avocado slices with a small amount of lime juice and store them tightly wrapped in the refrigerator for a few hours. This slows oxidation but is not foolproof for long storage.

What is a good non-dairy swap for the sour cream?
Use plain Greek yogurt or a dairy-free coconut yogurt for a tangy, creamy sauce, thin with lime juice to achieve a crema consistency.

Final Thoughts

This Shrimp Tacos Recipe is an easy weeknight favorite that delivers bright, layered flavors with very little fuss, and it is one of those meals that invites conversation while you assemble and eat. The quick cooking time leaves shrimp tender and flavorful, the cabbage and lime keep each bite lively, and small swaps let you tailor the dish to your pantry and tastes. Give these tacos a try soon, gather a few simple accompaniments, and enjoy a fresh, satisfying meal that feels like a small celebration any night of the week.

Shrimp Tacos

Author: anastasia-rice
Total Time: 23 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

Print Recipe

Description

A quick and flavorful shrimp tacos recipe featuring crisp cabbage, creamy avocado, and a smoky spice rub.

Ingredients

Scale

1 lb large fresh shrimp, peeled and deveined
8 small corn or flour tortillas, warmed
2 cups shredded green cabbage
Juice of 2 limes
1 avocado, sliced
2 tsp chili powder
Salt and pepper to taste
½ cup sour cream
¼ cup fresh cilantro, chopped

Instructions

Rinse shrimp under cold water and pat dry.
Toss shrimp with chili powder, salt, and pepper; marinate for 10 minutes.
Heat olive oil in a skillet over medium-high heat.
Add shrimp and cook for 2-3 minutes per side until pink and opaque.
Warm tortillas until soft and pliable.
Assemble tacos with cabbage, shrimp, avocado slices, cilantro, and lime-infused sour cream.
Serve immediately with lime wedges.