Shrimp Tacos

These easy shrimp tacos are quick, flavorful, and perfect for a busy weeknight. Made with juicy, seasoned shrimp, warm flour tortillas, crisp homemade slaw, and a creamy shrimp taco dressing, they come together fast but taste like a restaurant favorite.

Course Dinner

Cuisine Mexican

Keyword shrimp tacos, taco recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 265kcal

Author Katie Cooksey

Ingredients

For the Shrimp

2 pounds large shrimp peeled and deveined
1/2 tablespoon cumin
1 teaspoon chili powder
salt & pepper to taste
2 tablespoons olive oil

For the Slaw

2/3 cup real mayonnaise
1/2 tablespoon cumin
1 teaspoon chili powder
1/4 cup lime juice
1/2 tablespoon granulated sugar
salt & pepper to taste
2 whole scallions chopped, white and light green parts
2/3 cup red onion sliced thin
1/4 cup cilantro chopped, optional
14 oz shredded cabbage or coleslaw mix, 1 pre-shredded bag
flour tortillas

US Customary - Metric

Instructions

Start by blotting shrimp with paper towels to remove any excess moisture. Sprinkle with cumin, chili powder, salt and pepper and toss to coat.
In a large skillet, heat 1 tablespoon olive oil over medium high heat. Cook half of the shrimp (about 1 pound) until opaque and bright pink, about 90 seconds per side. Remove from pan into a bowl and cover with foil to keep warm. Add the other tablespoon of oil to the pan and repeat the process with remaining pound of shrimp. Set aside.
In a large liquid measuring cup, whisk mayonnaise together with cumin, chili powder, lime juice, sugar, salt and pepper.
In a large bowl, add chopped scallions, red onion, cilantro and shredded cabbage. Toss together with dressing. Taste and adjust seasonings. The longer this sits the more delicious is becomes!
To assemble tacos, add slaw and warm shrimp to soft flour tortillas. Enjoy!

Nutrition