These simple Shrimp Tacos come collectively in half-hour utilizing charred corn tortillas, spicy shrimp, and contemporary toppings—crisp cabbage, avocado, cilantro, feta, and jalapeño. Drizzle with the most effective shrimp taco sauce produced from scratch with Greek yogurt, mayo, cilantro, jalapeño, and lime.
Simple Shrimp Tacos with Cilantro-Lime Crema
I season the shrimp with an genuine Mexican-style spice mix, then cook dinner them in olive oil and butter, ending with lime and garlic. I shortly char my corn tortillas over an open flame for that smoky, street-style taste you discover in genuine Mexican tacos. My cilantro-lime crema is the magic ingredient that takes tacos from good to superb. This home made shrimp taco sauce retains every chunk juicy (not dry or rubbery), ties collectively all of the spicy, tangy, herby, and smoky flavors, and helps maintain the toppings in place—making each shrimp taco much less messy, extra restaurant-quality, and excellent for entertaining. Serve with Mexican corn dip, a aspect of cilantro-lime black bean rice, and Mexican avenue corn pasta salad.
Each the sauce and shrimp have adjustable spice ranges, so you may amp it up or maintain it delicate. This recipe is naturally gluten-free and excellent for weeknight dinners, summer season meals, yard hangouts, Cinco de Mayo, or any mini fiesta identical to my shrimp fajita bowls and cilantro-lime black bean shrimp rice. Planning a taco get together? Add my hen tacos and salmon tacos to your menu!
Shrimp Taco Elements & Substitutions
- Shrimp — I used 1 lb uncooked medium shrimp (about 26–30 depend)— peeled and deveined, tails eliminated. You may also use massive (about 20–25 depend) or small shrimp (31–35 depend). Use wild-caught for greatest taste. Frozen shrimp works; thaw utterly and pat very dry (utilizing paper towels).
- Cooking fat — Use 1 tablespoon of olive oil (or avocado oil, grapeseed oil, or canola oil) + 1 tablespoon of unsalted butter (or ghee for dairy-free).
- Garlic — I used 1 contemporary clove, minced. You may also use ½ teaspoon of garlic powder.
- Lime juice — I used 1 tablespoon of contemporary squeezed. You may also use lemon juice.
- Corn Tortillas — Avenue taco-size (about 6 inches) white or yellow corn tortillas are conventional for genuine Mexican tacos. For gluten-free alternate options, almond flour tortillas, cassava flour tortillas, or Siete model grain-free tortillas are nice choices. Flour tortillas can be utilized, however they’re not conventional and never gluten-free.
Mexican Seasoning for Shrimp
To make an genuine Mexican-style shrimp seasoning, I mix paprika (candy, smoked, or sizzling), cumin (or floor coriander), chili powder (or ancho chili posder for delicate warmth), purple pepper flakes (non-obligatory, for extra warmth; can use cayenne powder), salt, and black pepper (or white pepper). You may simply modify the spice degree to style. For a shortcut, swap all of it for 1 ½ teaspoons of Tajín to get that basic chili-lime Mexican taste.
Shrimp Taco Sauce Elements & Swaps
- Plain Greek yogurt — I like full-fat for creaminess, you can even use 2% for lighter texture. Bitter cream is a direct swap; dairy-free yogurt works for vegan/dairy-free.
- Mayonnaise — full-fat or gentle; typically I take advantage of avocado mayo or simply exchange it with extra yogurt for a lighter sauce.
- Contemporary lime juice — you can even use lemon juice.
- Cilantro — Contemporary cilantro is conventional in genuine Mexican cooking. If you happen to’re not a fan, contemporary parsley, basil, or mint can be utilized, however the taste can be much less conventional.
- Jalapeño — I take away the seeds and membranes for delicate warmth. Preserve the seeds for extra spice. Serrano makes it spicier, poblano retains it delicate however nonetheless genuine.
Toppings
I like to recommend utilizing shredded inexperienced cabbage, napa cabbage, purple cabbage, or perhaps a bagged coleslaw combine. For cheese, I like feta, however you may swap in milder, extra genuine Mexican choices like cotija or queso fresco. I often add contemporary cilantro and sliced jalapeño, although parsley and pickled jalapeños make nice substitutes. Diced avocado is my go-to, however you can even high shrimp tacos with roasted tomato salsa (salsa roja), contemporary pico de gallo, creamy guacamole, or my Mexican avenue corn dip.
The best way to Make Shrimp Tacos
- Make the Creamy Taco Sauce — Mix all sauce substances (plain Greek yogurt, mayonnaise, contemporary lime juice, cilantro leaves, jalapeño (seeded and membrane eliminated), salt, and pepper) till easy. Skinny with water if wanted; put aside.
- Season the Shrimp — Combine paprika, cumin, chili powder, purple pepper flakes, salt, and pepper in a small bowl. Pat shrimp dry, place in a bowl, and toss with the spice combine till evenly coated.
- Prepare dinner the Shrimp — Warmth olive oil in a big skillet over medium warmth. Add shrimp in a single layer (cook dinner in batches if wanted) and sear 2–3 minutes per aspect till pink and opaque. Add butter and garlic, cook dinner briefly till aromatic, then take away from warmth and drizzle with lime juice.
- Assemble the Shrimp Tacos — Char tortillas over an open flame, fill with shrimp and toppings, drizzle with sauce, and add a squeeze of lime.
The best way to Toast Corn Tortillas
Toasting corn tortillas is a fast, important step for genuine Mexican-style shrimp tacos and a assured technique to make them style restaurant-quality. This creates completely charred edges. Don’t skip it—this one step immediately improves style, texture, and presentation. Right here is how you can do it:
- Range-top: Warmth a cast-iron or different massive skillet over medium-high warmth. Place tortillas in a single layer and toast about 30 seconds per aspect till golden brown in spots on each side.
- Open-flame: For essentially the most genuine taste, char corn tortillas straight over an open flame utilizing tongs, flipping as quickly as the perimeters begin to blacken. Watch carefully and modify the flame to keep away from burning. That is NOT the time to depart your range unattended.
Shrimp Tacos
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Elements
For the Shrimp Taco Sauce:
- ¾ cup plain Greek yogurt
- ½ cup mayonnaise
- 2 tablespoons freshly squeezed lime juice
- ½ cup cilantro leaves tightly packed
- ½ medium jalapeno deseeded and with the membrane eliminated
- salt to style
- pepper to style
- 1-2 tablespoons water non-obligatory, to skinny the sauce
For the Shrimp:
- 1 pound shrimp thawed, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon floor cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon freshly floor black pepper
- â…› teaspoon crushed purple pepper flakes non-obligatory
- 1 tablespoon unsalted butter
- 1 clove garlic minced
- 1 tablespoon freshly squeezed lime juice
For the Shrimp Tacos:
- 8 corn tortillas
- 3 cups inexperienced cabbage shredded
- 1 cup feta cheese crumbled
- ¼ cup contemporary cilantro finely chopped
- 1 medium jalapeno thinly sliced
- 1 medium avocado finely diced
- 1 massive lime lower into wedges
Directions
Put together the Creamy Shrimp Taco Sauce:
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Add all of the sauce substances (besides water) to the blender or a meals processor. Pulse till easy. Add water to skinny out the sauce, if wanted. Put aside.
Prepare dinner the Shrimp:
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In a small bowl, combine collectively paprika, floor cumin, chili powder, purple pepper flakes, salt, and pepper.
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Pat dry shrimp utilizing paper towels and switch to a bowl. Sprinkle combined spices over shrimp and toss to coat evenly.
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Warmth 1 tablespoon of olive oil in a big skillet over medium warmth. Add shrimp in a single layer. Don’t overcrowd the skillet. Prepare dinner in batches, if wanted. Prepare dinner for about 2-3 minutes on either side or till pink in coloration and cooked by means of. Add butter and minced garlic. Stir collectively and let it cook dinner for a further 30-60 minutes or till aromatic. Take away from the skillet and put aside. Drizzle with lime juice.
Assemble the Tacos:
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Place a tortilla over a medium gasoline range flame utilizing metal kitchen tongs. Let it char for 10-20 seconds, then flip and char the opposite aspect.
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Assemble the tacos by inserting cooked shrimp and toppings on a charred corn tortilla. Drizzle with creamy taco sauce, and squeeze lime juice if desired.
Notes
- Grilling possibility: These Shrimp Tacos will also be cooked on the grill for an additional smoky taste – you may observe my directions for grilled shrimp right here.
- Double the sauce: In order for you extra juicy filling and creamier texture, you may double the quantity of creamy taco sauce. Combine within the half of the cilantro-lime crema with the shredded cabbage (nearly like a coleslaw) and maintain the opposite half to drizzle excessive of the tacos.
- Don’t overcrowd the skillet with shrimp: Organize them in a single layer for even cooking. Prepare dinner in batches, if wanted.
- Don’t overcook shrimp: in any other case they are going to have a tricky texture. Prepare dinner for about 2-3 minutes on either side or till pink in coloration and cooked by means of.
- Meeting tip: I choose to position shredded cabbage on the tortilla first, so it doesn’t get soggy from the juicy shrimp or creamy taco sauce.
Storage, Reheating, and Make-Forward Suggestions
- Make forward: You may put together the Creamy Taco Sauce a day or two forward and retailer within the fridge.
- The best way to retailer leftover taco fillings, toppings, or sauce: Place them in separate hermetic containers and retailer within the fridge for as much as 2-3 days. You may also make a salad utilizing leftovers.
- The best way to retailer leftover cooked shrimp: Retailer in an hermetic container for as much as 2-3 days within the fridge. Pour all of the liquid from the skillet into the container with leftover shrimp to maintain them moist.
- The best way to reheat leftover shrimp: Warmth a skillet over low warmth, add leftover shrimp and cook dinner for 1-2 minutes or till heated by means of. Don’t reheat them for greater than 2 minutes to forestall shrimp from being too robust and rubbery.
Diet
Extra Mexican Recipes
- Mexican Avenue Corn Pasta Salad
- Cilantro-Lime Hen Bowls with Peach Salsa and Rice
- Hen Enchiladas (gluten-free, with corn tortillas)
- Shrimp Fajita Bowls
- Mexican Avenue Corn Sheet Pan Nachos
- Salmon Tacos
- Mexican Corn Dip
- Mexican Floor Beef
- Cilantro-Lime Black Bean Shrimp Rice
- Mexican Avenue Corn Black Bean Hen Bake
- Creamy Mexican Hen Pasta with Bell Pepers
The best way to Serve Shrimp Tacos
I can’t get sufficient of those shrimp tacos—they’re my go-to for one thing contemporary, vibrant, and ridiculously simple, good for weeknight dinners or informal get-togethers. They pair completely with basic sides like Mexican avenue corn (elote), black beans, or cilantro-lime rice. Generally I skip the tortillas and serve them as shrimp taco bowls over greens or rice for a lighter, deconstructed model. For a sweet-tangy summer season twist, strive topping them with diced pineapple mango salsa or peach salsa, or just contemporary pico de gallo—it’s SO good. Or, serve with small aspect salads like my avocado corn tomato salad or Mexican avenue corn pasta salad.
