Shrimp Tacos Recipe
A bright, healthy, and speedy Shrimp Tacos Recipe that brings a touch of Mexican fiesta to your table without any fuss.
Ingredients
- 1 lb medium shrimp peeled and deveined (substitute small shrimp if preferred)
- 1 tsp smoked paprika or regular paprika + pinch of cayenne for extra kick
- 1/2 tsp chili powder Mexican oregano works too
- 1/4 tsp garlic powder fresh minced garlic is fine—use 2 cloves
- 2 tbsp olive oil avocado oil is an easy swap
- 8 small corn or flour tortillas look for soft, fresh ones—brand tip: El Milagro makes reliably pliable corn tortillas
- 2 cups shredded cabbage or coleslaw mix use red + green cabbage for color
- 1/4 cup chopped cilantro optional, but fresh cilantro brightens flavors
- 1 lime lime cut into wedges (or 2 if you love extra tang)
- 1/2 cup plain Greek yogurt whole milk yogurt for extra creaminess
- 2 tbsp mayonnaise optional, skip for lighter version
- Salt and pepper
Instructions
- In a bowl, toss shrimp with smoked paprika, chili powder, garlic powder, a pinch of salt, and olive oil until evenly coated.
- Whisk Greek yogurt, mayonnaise, lime juice, salt, and pepper in a small bowl; cover and chill.
- Heat a dry skillet over medium heat and warm each tortilla for about 20 seconds per side, stacking them between a clean dish towel to stay soft.
- Add a splash of oil to the hot skillet; arrange shrimp in a single layer. Cook 1–2 minutes per side, until pink edges curl and shrimp feel firm.
- Lay tortillas flat, spread a spoonful of crema, top with shrimp, shredded cabbage, and cilantro. Squeeze fresh lime over each.
- Add extra jalapeño slices or a drizzle of hot sauce if you like it spicy. Serve immediately.
Notes
Refrigerate leftover shrimp and crema separately in airtight containers for up to 2 days. Tortillas can be wrapped in foil and stored at room temperature. To reheat, gently warm shrimp in a skillet over low heat and steam tortillas briefly in a damp towel.
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