Skillet Shrimp Tacos
Seasoned shrimp seared in one skillet and piled into warm tortillas with cabbage, avocado, cheese, and salsa.
Equipment
- Large skillet
- Mixing bowl
- Tongs
Ingredients
Main Ingredients
- 1 lb large shrimp peeled and deveined, fresh or thawed
- 8 corn tortillas or flour tortillas
- 2 tbsp olive oil or any neutral oil
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp garlic powder
- 2 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 lime halved
- 2 cup shredded cabbage
- 1 avocado sliced
- ½ cup cotija cheese crumbled, feta works too
- 1 cup salsa any style
Instructions
Cooking
- Season. Pat the shrimp dry and toss with the chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Sear. Heat the oil in a large skillet over medium high heat and cook the shrimp 1 to 2 minutes per side until pink.
- Brighten. Squeeze half the lime over the shrimp.
- Warm. Warm the tortillas over a burner or in a dry pan.
- Fill. Top each tortilla with shrimp, cabbage, avocado, cheese, and salsa.
Notes
Substitutions: Use flour tortillas or feta in place of cotija.
Tips: Dry shrimp sear better, and a crowded pan steams them.
Storage: Refrigerate cooked shrimp up to 3 days and keep toppings separate.
Nutrition is calculated for two tacos per serving.