Best Shrimp Tacos Recipe

I’m sharing quick and easy shrimp tacos that marry a savory, smoky taco seasoning with a tangy lime slaw for a bright 30-minute meal, plus one simple twist you won’t expect.

I never thought shrimp tacos could be this addictive, but this one hits all the right notes. In about thirty minutes I toss raw shrimp, peeled and deveined with a smoky seasoning that includes smoked paprika and then pile them into warm tortillas for a bright, crunchy bite.

If you ever typed How Do You Make Shrimp Tacos into a search bar and kept scrolling, try this, it’s my go to when I want Quick And Easy Shrimp Tacos that still taste like I actually tried. It’s bold, a little messy, and way more fun than I expected.

Ingredients

• Shrimp: lean protein, low calorie, slight sweetness when cooked, iron source
• Spice mix: chili powder, cumin, paprika add warmth, antioxidants, bold flavor
• Tortillas: carbs for energy, corn adds fiber, holds fillings together
• Cabbage slaw: crunchy, low calorie, high fiber and vitamin C, brightens tacos
• Lime juice: tart acid lifts flavors, adds vitamin C and balances richness
• Avocado: creamy healthy fats makes tacos richer adds potassium
• cilantro and onions: fresh herbs add brightness, some vitamin K, mild bite
• Creamy sauce: mayo or yogurt gives richness and tang, adds a little fat

Ingredient Quantities

• 1 lb (450 g) raw shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/8 to 1/4 tsp cayenne pepper, optional if you like heat
• 8 small (6-inch) corn or flour tortillas
• 3 cups shredded green cabbage or a mix of green and purple
• 1/3 cup mayonnaise
• 2 tbsp sour cream or plain Greek yogurt
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp honey or granulated sugar
• 1/4 cup chopped fresh cilantro plus more for garnish
• 2 green onions, thinly sliced
• 1/4 tsp kosher salt for the slaw
• freshly ground black pepper to taste
• 1 ripe avocado, sliced (optional but awesome)
• 1/4 cup crumbled cotija or queso fresco (optional)
• lime wedges for serving (from 1 to 2 limes)
• 1 small jalapeño, seeded and minced (optional)

How to Make this

1. Pat 1 lb raw shrimp dry with paper towels so they sear better; toss shrimp with 1 tbsp olive oil and the spice mix made from 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper and 1/8 to 1/4 tsp cayenne if you want heat. Let sit 5 minutes while you prep the slaw and tortillas.

2. Make the lime slaw: in a bowl combine 3 cups shredded cabbage, 1/3 cup mayonnaise, 2 tbsp sour cream or plain Greek yogurt, 2 tbsp fresh lime juice, 1 tbsp honey or sugar, 1/4 cup chopped cilantro, 2 thinly sliced green onions, 1 small seeded and minced jalapeño if using, 1/4 tsp kosher salt and freshly ground black pepper to taste. Toss well, taste and adjust lime or salt. If you can, let it sit 5 to 10 minutes so flavors meld.

3. Warm your tortillas: stack 8 small (6-inch) corn or flour tortillas, wrap in foil and heat in a 350F oven for 10 minutes, or microwave covered with a damp paper towel for 30 seconds to 1 minute. Or quickly char each in a dry hot skillet 20 to 30 seconds per side. Keep them wrapped so they stay soft.

4. Heat a large nonstick or cast iron skillet over medium-high until very hot. Add a tiny splash of oil if needed but the shrimp already have oil on them.

5. Cook the shrimp in a single layer, not overcrowding the pan. For medium shrimp cook about 2 minutes per side, until opaque and pink with a little char. Dont overcook or they get rubbery. Work in batches if needed and turn off heat just as they finish.

6. If you want, warm tortillas in the same skillet for a few seconds each side to pick up extra flavor from the pan before assembling.

7. Assemble: lay a warmed tortilla down, add a good spoonful of lime slaw, then 3 to 4 shrimp, a few slices of 1 ripe avocado if using, and a sprinkle of 1/4 cup crumbled cotija or queso fresco if you like.

8. Garnish with extra chopped cilantro, sliced green onion, and lime wedges for squeezing. Add extra jalapeño or a drizzle of your favorite hot sauce if you want more heat.

9. Serve immediately while shrimp are hot and tortillas soft. Quick hacks: pat shrimp very dry for better sear, let slaw rest a bit so it softens, and keep tortillas wrapped until serving so they stay pliable.

Equipment Needed

1. Large skillet (cast iron or nonstick), 10 to 12 inch, for searing shrimp and warming tortillas
2. 2 mixing bowls, one medium for the slaw and one small to toss the shrimp with the spice oil
3. Measuring spoons and a 1/3 cup measuring cup (for mayo) — accurate spice measuring helps a lot
4. Chef’s knife and cutting board for slicing avocado, green onions, jalapeño and chopping cilantro
5. Tongs or a heatproof spatula to flip shrimp without squishing them
6. Paper towels to pat the shrimp very dry and to blot the avocado if needed
7. Baking sheet and foil or a microwave safe plate plus a damp paper towel to warm and keep tortillas soft
8. Citrus juicer or fork to squeeze fresh lime juice easily
9. Small spoon or salad fork to toss the slaw and to assemble tacos quickly

FAQ

Best Shrimp Tacos Recipe Substitutions and Variations

• Shrimp: swap for firm white fish like cod, tilapia or halibut (same spices, just watch for flaking); or use bay scallops for a sweeter, faster cook; for a veg option try extra-firm tofu or tempeh, press and marinate first.
• Small tortillas: use large flour tortillas if you want bigger tacos; or crisp hard taco shells for crunch; or lettuce leaves (butter or romaine) for low carb — they work surprisingly well.
• Mayonnaise (in the slaw): swap with plain Greek yogurt or sour cream for tang and less fat; or mashed avocado for creamy dairy free; or vegan mayo if you’re skipping animal products.
• Fresh cilantro: if you hate cilantro use flat leaf parsley or chopped green onions plus extra lime; or try chopped fresh basil or a tiny pinch of chopped oregano for a different herb vibe.

Pro Tips

– Pat the shrimp really dry before anything, dont skip that. Wet shrimp steam instead of sear so you lose that nice char and texture. Cook them in a single layer on a very hot pan, dont crowd it, and pull them off the heat the second they turn opaque or they’ll get rubbery.

– Let the slaw sit at least 5 to 10 minutes after you dress it so the lime and honey mellow out the cabbage, it softens and the flavors actually marry. Taste and tweak salt or lime at the end, a little more acid will wake the whole thing up.

– Warm and keep the tortillas wrapped until serving so they stay pliable. Quick trick: toss them briefly in the same hot pan you cooked the shrimp in so they pick up leftover spices and a bit of char, just a few seconds per side, then stack and wrap so they steam soft.

– If you want less mess and brighter flavors, finish with a squeeze of fresh lime and add avocado or cheese right before serving. Avocado brown fast so slice it last minute, and crumb the cotija just before you assemble for better texture.