Easy Shrimp Tacos
Easy shrimp tacos with fresh avocado and sour cream sauce is the perfect fast dinner recipe and great for feeding a crowd.
I am a taco obsessive. If tacos are on the menu, you can bet I’m going to order them. But as is the case with most things, homemade is always best. These shrimp tacos are embarrassingly easy to make and have been a hit every single time I’ve served them. The spicy shrimp are juicy and seasoned perfectly and with the creamy avocado, crunchy cabbage and easy sour cream taco sauce, ensures a flavor explosion with every bite.
Ingredients and Substitutions
- Shrimp.
- Oil. I used avocado oil or extra virgin olive oil.
- Seasoning: I used a combination of taco seasoning, dried oregano, red pepper flakes/chilli flakes and ground cumin. The homemade taco seasoning I use contains garlic powder, cayenne pepper and other spices that add loads of flavor to the shrimp.
- Salt.
- Fresh lime juice or lemon juice.
- For the taco sauce: sour cream, fresh cilantro/coriander, fresh garlic cloves and lime juice.
- For the tacos: Tortillas, cabbage and avocado. I also like to garnish the tacos with finely chopped chillies and cilantro. Other toppings like red onion, cotija cheese, etc. can all be added.
How to make shrimp tacos
- Cook shrimp: Season shrimp with taco seasoning of your choice then cook in a hot pan until cooked through and golden brown on both sides.
- Make the sauce: To make the sour cream taco sauce, combine finely chopped cilantro/coriander, crushed garlic, lime or lemon juice and sour cream and season with salt and pepper.
- Assemble: Heat flour or corn tortillas in a hot pan or over the open flame of your gas stove then top with shredded cabbage, sliced avocado, spicy shrimp and sour cream sauce. Finish with finely chopped chilli peppers and fresh cilantro/coriander with lime wedges for squeezing.
How to cook shrimp for tacos
I prefer using tail-on shrimp (unpeeled shrimp) and peeling and deveining them myself. The shrimp tends to be juicier and cook so much better than peeled frozen shrimp.
Pan-frying or grilling shrimp is the best way to cook shrimp for tacos however beer-battered shrimp are also delicious in tacos. Season or marinate peeled shrimp. Grill in a stove top grill pan or fry in a large, hot frying pan or skillet until the shrimp are golden brown on both sides. The shrimp is cooked when the flesh is opaque white throughout.
How to make shrimp taco sauce
Combine sour cream with finely chopped cilantro (fresh coriander), crushed garlic, lemon or lime juice and season with salt and pepper. You can add any herbs and spices you have on hand. Ground cumin, coriander, paprika and red pepper flakes (chilli flakes) all work well.
Serving Suggestions
We love these tacos with sliced avocado and shredded cabbage but you can add any of your favorite taco toppings. Guacamole and any salsa of your choice would be so delicious.
Shrimp Taco FAQ’s
The best side dishes for tacos include rice, beans and simple salads like corn salad or slaw.
Shrimp, by nature, aren’t soft once cooked and if they are, they probably weren’t the fresh to begin with. You can expect a little texture when eating cooked shrimp but that doesn’t mean the should be dry or tough. To prepare the juiciest shrimp, season them generously then fry in a very hot pan or skillet for only a minute or two per side. Shrimp cook very quickly and depending on their size, they really don’t need lots of time over high heat.
I usually buy tail-on shrimp and once I’ve peeled and deveined them, I give them a quick rinse under cold water to remove any small pieces of shell.
Taco Recipes
Ingredients
For the spicy shrimp
- 500 g / 1lb shrimp deveined and peeled
- 2 tbsp olive oil
- 2 tbsp lime/lemon juice
- 2 tsp taco seasoning
- 2 tsp dried oregano
- 1 tsp chilli flakes / red pepper flakes
- ½ tsp ground cumin
- ½ tsp salt
For the shrimp tacos
- flour/corn tortillas heated
- cabbage shredded
- avocado sliced
- fresh cilantro/coriander
- sliced chillies / chile peppers
For the sour cream taco sauce
- 1 cup sour cream
- ½ cup cilantro / coriander finely chopped
- 1 garlic clove crushed
- salt and pepper to taste
Instructions
- Place the shrimp in a large bowl and add the oil, lemon/lime juice and spices. Mix well to coat the shrimp in the spices and set aside.
- Make the taco sauce by combining all the ingredients.
- Cook the shrimp in a large, hot pan or griddle pan for 1-2 minutes per side or until cooked through and golden brown on both sides.
- Assemble the tacos by topping warmed tortillas with shredded cabbage, sliced avocado, spicy shrimp and sour cream sauce. Finish with fresh coriander/cilantro and finely sliced chillies.