Easy Shrimp Tacos
These easy shrimp tacos are a delightful and quick meal that packs a punch of flavor with tender shrimp, fresh toppings, and a zesty lime crema. Perfect for a weeknight dinner or a casual gathering.
Equipment
- 1 skillet
- 1 mixing bowl
- 1 measuring spoons
- 1 tongs
- 1 serving platter
- 1 small bowl for crema
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- to taste salt and pepper
- 8 small corn or flour tortillas
- 1 cup shredded cabbage green or purple
- ½ cup chopped fresh cilantro
- 1 whole avocado, sliced
- lime wedges for serving
- ½ cup sour cream or Greek yogurt
- 1 whole lime, zest and juice
- 1 teaspoon honey optional
- to taste salt
Instructions
- In a mixing bowl, combine the shrimp, olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss until the shrimp are well coated.
- Heat a skillet over medium-high heat and add the shrimp. Cook for about 2-3 minutes per side, until shrimp are pink and opaque. Remove from heat.
- In a small bowl, mix together the sour cream or yogurt, lime zest, lime juice, honey (if using), and salt to create the lime crema. Stir until smooth.
- While the shrimp is cooking, warm the tortillas in a separate skillet or microwave until soft and pliable.
- Assemble the tacos by placing a few shrimp on each tortilla, topping with shredded cabbage, fresh cilantro, and avocado slices. Drizzle with lime crema and serve with lime wedges on the side.
Notes
Feel free to customize toppings with your favorites, such as diced tomatoes, jalapeños, or cheese.
These tacos are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat shrimp before assembling tacos.