These fresh, light Shrimp Tacos are the perfect meal for any quick weeknight dinner.
When I think of traditional Mexican cuisine, it consists of tacos, burritos, nachos, fajitas, and of course, guacamole. I like to order a few different things when I’m eating Mexican food, and tacos always make the list. While many restaurants have the regulars, like beef tacos and pork tacos, I’m seeing more and more restaurants serve fish tacos. That is perfect for a seafood lover like me! Dishes like the traditional Mexican taco have inspired chefs and everyday cooks to make their own versions, like this shrimp taco recipe.
These shrimp tacos are seasoned with a blend of earthy cumin, smoky paprika, and a hint of garlic, which is very similar to what you’d find in a typical meat taco. Combined with crunchy purple cabbage, creamy avocado, and fresh cilantro, you’ll also enjoy a refreshingly zesty taste with each bite. And the best part is that these tacos are super easy to make! I also think that fish tacos pair incredibly well with fruit, which is why you’ll often see restaurant-style shrimp tacos served with a mango salsa or a pineapple slaw. I encourage you to build upon these shrimp tacos with as many toppings as you like!
Are These Shrimp Tacos Healthy?
Shrimp is a great source of lean protein. It’s also low in calories, but high in vitamins and minerals. It also has omega-3 fatty acids. You’ll also see some benefits from olive oil and avocado, which are both sources of healthy fats. We can’t forget the purple cabbage, which is full of fiber, antioxidants, and vitamin C. If you want to make this recipe even healthier, trade the corn tortillas for whole-wheat ones. And if you’re low-carb, ditch the tortillas altogether and turn this recipe into a taco salad or serve it on romaine lettuce leaves!
The Key To Perfectly Cooked Shrimp
This sounds simple enough, but the key to perfectly cooked shrimp is not to overcook them. You’ve probably had overcooked shrimp before and can remember the overly chewy texture. Shrimp cook very quickly, so you want to pay close attention to their color. They will be done when they lose their translucency and turn pink. I used to think cooking at a lower heat was better, but it’s actually the opposite. Cooking the shrimp quickly in a hot skillet will help maintain their tenderness. Also, avoid overcrowding the pan so that the shrimp cook evenly and don’t steam.
How Do I Store Leftovers?
Shrimp tacos are best served fresh, but you can store leftovers if needed. I recommend separating out your toppings before storing them in airtight containers. Cooked shrimp will last up for 3 days in the fridge. If you’re reheating your tortillas in the microwave, you’ll want to cover them with a damp paper towel.
Serving Suggestions
This recipe is a perfect reason to create a full Mexican feast. Let’s start with Three-Bean Mexican Corn Black Bean Salad and Mexican Mini Bell Pepper Nachos. They’re both light, fresh and an absolutely delicious way to kick off the meal. For some other sides, I like to serve Mexican Coleslaw and Mexican Brown Rice. They are really complementary to the tacos. Okay, time for the main course. What’s better than shrimp tacos? Even more tacos! My favorites are Ground Chicken Tacos and Avocado Tacos, but I encourage you to try any other meat, fish, veggie or tofu.
Ingredients
- 1 pound medium shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 8 small corn tortillas
- 2 cups shredded purple cabbage
- 1 ripe avocado sliced
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side, or until pink and cooked through.
- Warm the tortillas in a dry skillet or directly over a low flame until slightly charred and pliable.
- Assemble the tacos by placing shrimp on each tortilla, followed by shredded cabbage, avocado slices, and a sprinkle of cilantro. Serve with lime wedges on the side.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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