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–+ servings
Homemade shrimp tacos in soft flour tortillas, topped with crispy seasoned shrimp, creamy chipotle sauce, shredded purple cabbage, fresh cilantro, and lime wedges on the side.

Shrimp Tacos

5 from 1 vote
These easy Shrimp Tacos are packed with flavor thanks to a bold seasoning mix and a tangy slaw that comes together fast. Perfect for weeknights, backyard parties, or anytime you want a meal that feels like a mini vacation.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinate Shrimp 10 minutes
Total Time 40 minutes
Servings: 4
Course: dinner
Cuisine: American, Mexican-inspired
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp:
  • 1 lb Large shrimp - Peeled and deveined
  • 1 teaspoon Chili powder
  • ½ teaspoon Cumin
  • ½ teaspoon Paprika - Smoked or regular
  • ½ teaspoon Garlic powder
  • Salt and pepper - To taste
  • 1 tablespoon Olive oil - For cooking
  • 1 tablespoon Lime juice - Fresh squeezed
For the Slaw:
  • 2 cups Green cabbage - Shredded
  • 1 cup Carrots - Shredded
  • 3 tablespoon Mayo - Or Greek yogurt
  • 1 tablespoon Lime juice
  • 2 tablespoon Cilantro - Chopped
  • Salt - To taste
For Assembly:
  • 8 Corn tortillas - Or flour
  • Avocado slices - Optional
  • ⅓ cup Cotija cheese - Crumbled, or cheese of choice
  • Lime wedges - For serving
  • Hot sauce - Optional, for heat

Equipment

  • 1 Large skillet (Cast iron preferred)
  • 1 Sharp knife (For slicing and chopping)
  • 1 Cutting board
  • 1 Mixing bowl (Medium size for slaw)
  • 1 Tongs (For flipping shrimp)
  • 1 Kitchen towel (To keep tortillas warm)

Method
 

  1. Pat shrimp dry with paper towels. Toss with chili powder, cumin, paprika, garlic powder, salt, pepper, olive oil, and lime juice. Let sit for 10 minutes.
    Raw shrimp in a glass bowl tossed with chili powder, paprika, black pepper, and other spices, sitting on a rustic wooden surface with lime and coarse salt nearby—perfectly prepped for shrimp tacos.
  2. Mix mayo, lime juice, and cilantro in a bowl. Add shredded cabbage and carrots. Season with salt. Set aside.
    Shredded cabbage, carrots, cilantro, and a spoonful of mayo in a glass bowl, ready to mix for homemade shrimp taco slaw.
  3. Heat a large skillet over medium-high. Add shrimp in a single layer. Cook 2–3 minutes per side without stirring too much. Remove from heat.
    Seasoned shrimp cooking in a hot skillet with golden oil and crisp edges, perfectly seared for homemade shrimp tacos.
  4. Heat tortillas in a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel. Keep warm in a kitchen towel.
  5. Fill warm tortillas with slaw, shrimp, avocado, and cheese. Serve with lime wedges and hot sauce. Let everyone build their own.

Nutrition

Serving: 1tacoCalories: 270kcalCarbohydrates: 18gProtein: 18gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 145mgSodium: 410mgPotassium: 290mgFiber: 3gSugar: 2gVitamin A: 2100IUVitamin C: 16mgCalcium: 120mgIron: 1.8mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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