Shrimp Tacos
Shrimp tacos with chili-lime seasoning, crunchy slaw, and creamy sauce—the USA weeknight taco night that cooks in minutes. Sauté shrimp to opaque 145°F, then pile into warm tortillas for a seafood dinner that searches hard year-round.
🛒Ingredients
- 1 1/4 pounds large shrimp, peeled and deveined
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- Juice of 1 lime
- 8 small flour or corn tortillas, warmed
- 2 cups shredded cabbage or coleslaw mix
- 1/4 cup chopped cilantro
- 1/3 cup sour cream or Greek yogurt
- 2 tablespoons mayo optional
- 1 chipotle in adobo, minced, or 1 teaspoon hot sauce
- Avocado, pico de gallo, extra lime
🔧Kitchen Tools Needed
- Large skillet
- Mixing bowls
- Tongs
- Instant-read thermometer
📝Instructions
- 1
Toss shrimp with chili powder, cumin, garlic powder, paprika, salt, 1 tablespoon oil, and half the lime juice.
- 2
Mix cabbage with cilantro and a pinch of salt. Whisk sour cream, mayo, chipotle/hot sauce, and remaining lime for the sauce.
- 3
Heat remaining oil in a large skillet over medium-high. Cook shrimp 1–2 minutes per side until opaque and 145°F.
- 4
Fill warm tortillas with slaw, shrimp, avocado, and pico. Drizzle sauce.
- 5
Serve immediately. Refrigerate leftover shrimp within 2 hours up to 2 days; reheat to 165°F before serving in fresh tortillas.
🥗Nutrition Information
⚡Calories per serving: 410
🏷️Recipe Tags
❓Frequently Asked Questions
Corn or flour tortillas?
Both work—warm them so they do not crack.
Grill the shrimp?
Yes—skewers help; grill until 145°F opaque.
Mild for kids?
Skip chipotle; use plain sour cream and lime.
Air fryer shrimp?
Air-fry seasoned shrimp 400°F about 5–7 minutes to 145°F, shaking once.
Food safety?
Shrimp 145°F; leftover reheat 165°F; fridge within 2 hours.
