Shrimp Tacos
from kristineskitchenblog.com
These shrimp tacos are easy to make and ready in 30 minutes! Succulent shrimp, crunchy cabbage and a creamy, spicy sauce are served in warm tortillas. So good!
Prep Time25 minutes mins
Cook Time4 minutes mins
Total Time29 minutes mins
Servings: 4 servings
Calories: 381kcal
Shrimp Taco Sauce
- ½ cup plain (2% or full-fat) Greek yogurt or 5 tablespoons sour cream plus 3 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon sriracha sauce or to taste
- ½ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- pinch of salt
- water as needed to thin sauce
Shrimp
- 1 pound large shrimp peeled and deveined (you can remove the tails before or after cooking)
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For Serving
- 8 small corn or flour tortillas
- ½ small red or green cabbage* shredded
- 1 avocado sliced
- ¼ cup coarsely chopped fresh cilantro
- ¼ cup crumbled Cotija cheese
Make the Taco Sauce
In a small bowl, whisk together the plain Greek yogurt, lime juice, sriracha, garlic powder, smoked paprika and salt. If the sauce is too thick you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency. Place in the refrigerator while you prepare the other taco components.
Prepare the Shrimp
Lay the shrimp out in a single layer on a cutting board or in a large baking dish. Pat them dry with paper towels. Combine the smoked paprika, garlic powder, dried oregano, onion powder, salt and black pepper in a small bowl. Sprinkle the seasoning over both sides of the shrimp and pat gently to help the seasonings stick.
Heat the olive oil in a large nonstick skillet over medium heat. Add the shrimp to the pan and cook about 2 minutes per side, or until cooked through. Transfer shrimp to a clean plate and cover to keep warm.
Warm the Tortillas
(Optional) Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once between paper towels in the microwave.
Assemble Tacos
To serve, fill each tortilla with shredded cabbage, avocado slices, cooked shrimp, a drizzle of sauce, chopped cilantro and crumbled Cotija cheese.
- To thaw frozen shrimp: Place shrimp in a colander set over a bowl and thaw for 24 hours in the refrigerator, OR to thaw shrimp quickly, place the frozen shrimp in a bowl of cold water for 10-20 minutes, until thawed. Pat dry with paper towels.
- Packaged coleslaw mix may be used in place of the fresh shredded cabbage, if desired.
- Be sure to use gluten-free tortillas if you need the tacos to be gluten-free.
Serving: 2tacos | Calories: 381kcal | Carbohydrates: 37g | Protein: 25g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 153mg | Sodium: 967mg | Potassium: 689mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1.479IU | Vitamin C: 48mg | Calcium: 229mg | Iron: 2mg
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