Shrimp Tacos
These shrimp tacos are quick, vibrant, and packed with flavor—perfect for a weeknight dinner or a casual get-together. Juicy, spiced shrimp are seared to perfection and layered with crisp cabbage, creamy avocado, and a zesty, tangy yogurt-lime sauce. Wrapped in warm tortillas and topped with Cotija cheese and fresh cilantro, every bite delivers a delicious balance of creamy, crunchy, and spicy.
Servings: 4
Calories: 381kcal
Ingredients
For the Shrimp Taco Sauce:
- ½ cup plain Greek yogurt or 5 tbsp sour cream + 3 tbsp mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon sriracha sauce or to taste
- ½ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- Pinch of salt
- Water as needed to thin the sauce
For the Shrimp:
- 1 pound large shrimp peeled and deveined
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For Serving:
- 8 small corn or flour tortillas
- ½ small red or green cabbage shredded (or use coleslaw mix)
- 1 avocado sliced
- ¼ cup fresh cilantro chopped
- ¼ cup Cotija cheese crumbled
Instructions
Make the Taco Sauce
- In a small bowl, whisk together the Greek yogurt (or sour cream and mayonnaise), lime juice, sriracha, garlic powder, smoked paprika, and salt.
- If the sauce is too thick, thin it with water, adding 1 teaspoon at a time until desired consistency is reached.
- Refrigerate until ready to use.
Prepare the Shrimp
- Pat the shrimp dry and lay them out in a single layer.
- In a small bowl, mix together the smoked paprika, garlic powder, oregano, onion powder, salt, and pepper.
- Sprinkle the seasoning mixture over the shrimp, coating both sides and pressing lightly to help it adhere.
- Heat olive oil in a large nonstick skillet over medium heat.
- Cook the shrimp for about 2 minutes per side, or until pink and fully cooked through.
- Transfer to a plate and cover to keep warm.
Warm the Tortillas
- For extra flavor, lightly toast tortillas in a dry skillet over medium heat until warm and slightly crispy.
- Alternatively, wrap tortillas in a damp paper towel and microwave for 30 seconds until soft.
Assemble the Tacos
- Fill each tortilla with shredded cabbage, avocado slices, and a few shrimp.
- Drizzle with the prepared sauce.
- Top with chopped cilantro and crumbled Cotija cheese.
- Serve immediately and enjoy!
Notes
To thaw frozen shrimp quickly, soak in cold water for 10–20 minutes, then pat dry.
Use pre-packaged coleslaw mix to save time.
Swap in gluten-free tortillas for a gluten-free version.