Why You’ll Love This Recipe
These shrimp tacos are simple yet bursting with flavor. The shrimp are seasoned with a delicious mix of spices, including smoked paprika, garlic powder, and oregano. The crunchy cabbage serves as the perfect contrast to the creamy avocado and rich cotija cheese. The spicy, creamy sauce made from Greek yogurt, lime juice, and sriracha adds the final touch, bringing everything together in a harmonious and delicious taco.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Large shrimp (peeled and deveined)
- Olive oil
- Corn or flour tortillas
- Cabbage (red or green)
- Avocado
- Fresh cilantro
- Cotija cheese
- Seasonings: smoked paprika, garlic powder, dried oregano, onion powder, salt, and pepper
- Greek yogurt
- Lime juice
- Sriracha sauce
- Water (to thin the sauce, as needed)
Directions
- Make the sauce: Whisk together Greek yogurt, lime juice, sriracha, garlic powder, smoked paprika, and salt. Add water as needed to thin the sauce.
- Season the shrimp: Pat the shrimp dry and season with the spice blend.
- Cook the shrimp: Heat olive oil in a skillet over medium heat. Cook shrimp for 2 minutes on each side until cooked through.
- Assemble tacos: Warm tortillas and fill with shredded cabbage, avocado slices, cooked shrimp, a drizzle of sauce, cilantro, and crumbled cotija cheese.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 30 minutes
Variations
- Grilled shrimp: Instead of sautéing, try grilling the shrimp for a smoky flavor.
- Vegetarian version: Replace shrimp with grilled vegetables like bell peppers and zucchini.
- Substitute cheese: If you can’t find cotija, feta cheese is a great alternative.
Storage/Reheating
To store leftovers, place the shrimp, sauce, and taco fillings separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp in a skillet over medium heat or in the microwave. Fresh tortillas are best when served immediately, but you can store them in a sealed container for a short period.
FAQs
How do I ensure the shrimp are cooked perfectly?
Make sure to cook the shrimp for only about 2 minutes per side. Overcooking them can make them rubbery.
Can I make the sauce ahead of time?
Yes, you can make the sauce up to 2 days in advance and refrigerate it.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just be sure to thaw them properly before cooking.
How can I make this recipe spicier?
Add more sriracha to the sauce, or sprinkle some chili flakes on the shrimp while cooking.
Can I use a different kind of cheese?
Yes, feta cheese works as a substitute for cotija in this recipe.
How do I store leftover taco fillings?
Store each taco component separately in airtight containers in the refrigerator.
Can I prepare the cabbage ahead of time?
Yes, you can slice the cabbage up to 2 days ahead and refrigerate it.
How do I reheat the shrimp?
Reheat shrimp in a skillet over medium heat or in the microwave for 1-2 minutes.
Can I make these tacos with fish instead of shrimp?
Yes, you can use fish fillets such as cod or tilapia as an alternative to shrimp.
How can I make these tacos gluten-free?
Use gluten-free corn tortillas for a gluten-free version.
Conclusion
These shrimp tacos are a flavorful and easy-to-make meal that will quickly become a family favorite. The combination of tender shrimp, fresh toppings, and a creamy spicy sauce makes every bite a delight. Plus, they’re quick enough to make on a busy weeknight!
Shrimp Tacos
These easy shrimp tacos are filled with juicy, seasoned shrimp, crunchy cabbage, creamy avocado, and a spicy sauce. Perfect for a quick weeknight dinner, they offer delicious flavors with minimal prep time. Enjoy them with fresh cilantro and cotija cheese for an added touch.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 4
- Category: 4
- Method: Sauté
- Cuisine: Sauté
- Diet: Gluten Free
Ingredients
- Large Shrimp (peeled and deveined)
- Olive Oil
- Seasonings: Smoked paprika, garlic powder, dried oregano, onion powder, salt, and pepper
- Corn or flour tortillas
- Red or green cabbage
- Avocado
- Fresh cilantro
- Cotija cheese (or feta)
Instructions
- Whisk together Greek yogurt, lime juice, sriracha, garlic powder, smoked paprika, and salt for the taco sauce.
- Season shrimp with the spice mix and cook in olive oil for 2 minutes per side until cooked through.
- Warm tortillas and fill with cabbage, avocado slices, shrimp, sauce, cilantro, and cotija cheese.
Notes
- You can make the sauce and prep the cabbage ahead of time.
- Leftover cabbage can be used for salads.
- Shrimp can also be grilled for extra flavor.
