These Shrimp Tacos are light, simple to make, and simply delicious!
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I’ve said this before, but I’ll say it again. One of the reasons why this country is awesome lies in our food. Immigrants from every corner of the globe contribute to America’s culinary table. Dishes like the traditional Mexican taco have inspired chefs and everyday people alike to make their own versions and with many tasty results, like this shrimp taco recipe. They might not have centuries of history behind them, but they certainly are delicious!
These shrimp tacos are seasoned with a blend of smoky paprika, earthy cumin, and a hint of garlic, not too dissimilar to what you’d find in a typical taco. Combined with crunchy purple cabbage, creamy avocado, and cilantro, you’ll also enjoy a refreshingly zesty taste with each bite. Despite all these ingredients, these tacos are super simple to make! For more taco inspiration, check out our seared tuna tacos and vegetarian tofu tacos!
are Shrimp Tacos Healthy?
I’d say so! Shrimp are pretty low in the calorie department and high in protein. They also provide a whole bunch of nutrients like selenium, vitamin B12, and omega-3 fatty acids. If you want to make this recipe even healthier, trade the corn tortillas for whole-wheat ones and use low-fat Greek yogurt instead of sour cream. Greek yogurt has a tangy flavor that’s pretty similar to sour cream, plus some probiotics! And if you’re low-carb, ditch the tortillas altogether and turn this recipe into a taco salad!
A friendly Reminder…
Okay, this sounds like a no-brainer, but the key to perfectly cooked shrimp is not to overcook them. I speak from experience. Ever had overcooked shrimp? It’s nasty, like chewing on a balloon. Shrimp cook very quickly, so pay close attention to their color; shrimp are 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. A hot skillet almost guarantees a good sear, to bring out the seasoning’s smoky flavor.
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
Season
Toss shrimp with spices and oil.
Cook
Sauté shrimp until pink and done.
Warm
Heat tortillas until ready.
Assemble
Build tacos with shrimp, slaw, avocado, and cilantro.
Devour!
FAQs & Tips
Feel free to prep the shrimp and cabbage ahead of time. However, I’d cook them fresh for the best flavor. Store cooked shrimp in an airtight container in the fridge for up to 3 days.
Yes! In fact, it’s sometimes more economical. You’ll want to thaw them in the fridge first. This can take anywhere from a few hours to a whole day. Also, pat the shrimp dry before cooking. You don’t want any excess moisture affecting the shrimp’s texture.
The only limits are your tastebuds and imagination! Personally, I enjoy pickled red onions and a sprinkle of cotija cheese for extra flavor.
Serving Suggestions
It’s a near-necessity that you serve sides like black beans and Mexican rice! For hot summer days try some cold dishes. Our corn salad with tomatillos is tasty, and our simple Mexican coleslaw is a sure crowd-pleaser, too! And for large gatherings, you might need additional mains such as mini bell pepper nachos. These easy Mexican meatballs with zucchini noodles are equally tasty!
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:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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