Shrimp Tacos
Quick and delicious shrimp tacos that you can whip up in about 20 minutes, filled with juicy shrimp, crunchy toppings, and a zing of lime.
Ingredients
For the shrimp
- 1 pound shrimp, peeled and tail-off
- 2 cloves garlic, minced
- 1 tablespoon olive oil, for the pan
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste salt and black pepper
- 1 lime for squeezing over tacos
For serving
- 4 pieces taco-size tortillas (corn or flour)
- 2 cups shredded cabbage or lettuce messy is fine
- ½ cup chopped cilantro
- ½ cup thin-sliced red onions optional
- 1 cup your favorite salsa or a creamy sauce
- 1 piece avocado, sliced (optional) if on sale
Instructions
Cooking the Shrimp
- Toss the raw shrimp with olive oil, minced garlic, chili powder, cumin, paprika, salt, and black pepper in a bowl until well coated.
- Heat a skillet over medium-high heat until hot.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and are cooked through.
Preparing the Tortillas
- Microwave the tortillas for 30 seconds to soften them, or heat them in a dry pan.
Assembling the Tacos
- Load each tortilla with cooked shrimp, shredded cabbage, chopped cilantro, sliced onions, and your chosen salsa or creamy sauce.
- Squeeze fresh lime juice over the top before serving.
Notes
Feel free to customize your toppings. Great options include creamy slaw, corn, fresh mango, pickled jalapeños, or crumbled cheese. Keep shrimp, toppings, and tortillas separate if storing leftovers.