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Plump seared shrimp tacos topped with shredded purple cabbage, diced avocado, Cotija, and creamy garlic lime sauce.

Shrimp Tacos

Rebecca Blumer
Make fresh, vibrant shrimp tacos with juicy seared shrimp, crisp purple cabbage, creamy avocado, Cotija cheese, and a homemade garlic-lime crema that comes together in just 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 308 kcal

Equipment

  • Large Non-Stick Pan
  • Box grater
  • Squeeze bottle

Ingredients
 

Shrimp Taco Sauce

  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 1/2 Tbsp lime juice squeezed from 1 medium lime
  • 3/4 tsp garlic powder
  • 3/4 tsp Sriracha sauce or to taste

Shrimp Taco Toppings

  • 8 white corn tortillas small, 6 inch diameter, or Hard Taco Shells
  • 1/2 small purple cabbage 2 cups shredded
  • 1 large avocado pitted, peeled, and diced
  • 1/2 red onion diced
  • 4 oz Cotija cheese 1 cup grated on a box grater
  • 1/4 bunch cilantro coarsely chopped
  • 1 lime cut into 8 wedges

For the Shrimp

  • 1 lb shrimp (medium or large) raw
  • 1 clove garlic pressed or minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 Tbsp olive oil

Instructions
 

  • Whisk together the sour cream, mayonnaise, lime juice, garlic powder, and Sriracha in a small bowl, then set the sauce aside. The mixture should look smooth and lightly fluffy, with the lime fully blended in.
  • Shred the cabbage, dice the avocado, dice the red onion, and chop the cilantro, then place the toppings where they are easy to grab. Having everything ready keeps the tortillas warm and the shrimp from sitting too long.
  • Thaw the shrimp if needed, dry them very well with paper towels, and place them in a medium bowl with the garlic, sea salt, black pepper, cumin, and cayenne. The spices should coat the shrimp evenly instead of sliding off on extra moisture.
  • Heat a large non-stick pan over medium-high heat, add 1 Tbsp olive oil, and cook the shrimp in a single layer for 1 to 2 minutes per side. The shrimp should smell sweet and citrusy from the garlic and spices, turn pearlescent pink, and stay in a gentle C shape.
  • Warm the tortillas over a gas flame, on a griddle, or in a skillet until flexible and lightly toasted. They should bend without cracking and may pick up a few charred spots.
  • Fill each warm tortilla with shrimp and the prepared toppings, then finish with the sauce. Serve right away while the shrimp are hot and the cabbage still has plenty of crunch.

Notes

Shrimp doneness: Watch for the shrimp to turn from gray to opaque pink and curl into a loose C shape. A tight O shape means they are overcooked and may turn rubbery.
Moisture control: Pat the shrimp completely dry before seasoning. This helps the spices adhere evenly and ensures they get a proper sear instead of steaming in the pan.
Tortilla flexibility: Warm corn tortillas using an open flame, hot skillet, or oven, and wrap them immediately in a clean kitchen towel. The trapped steam is what keeps them tender and prevents cracking.
Assembly tip: Keep the cooked shrimp, toppings, and sauce separate until right before serving to prevent the corn tortillas and cabbage from going soggy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 308kcalCarbohydrates: 21gProtein: 17gFat: 18gSaturated Fat: 5gCholesterol: 163mgSodium: 849mgPotassium: 280mgFiber: 5gSugar: 4gVitamin A: 320IUVitamin C: 12mgCalcium: 120mgIron: 2mg
Keyword easy shrimp tacos, seared shrimp tacos, shrimp tacos
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