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Shrimp Tacos

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These shrimp tacos are fast, flavorful, and perfect for busy weeknights. Juicy shrimp are pan-seared with bold spices, then tucked into warm corn tortillas with tangy pickled cabbage, creamy avocado, and fresh herbs. It’s a vibrant, crowd-pleasing meal ready in just 35 minutes.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

Ingredients

For the Shrimp:

Shrimp, peeled and deveined

Olive oil

Garlic, minced

Ground cumin

Paprika

Chili powder

Salt and pepper

For the Pickled Cabbage Slaw:

Red cabbage, thinly sliced

Vinegar (apple cider or white)

Sugar

Salt

To Serve:

Corn tortillas

Avocado, sliced

Fresh cilantro

Lime wedges

Optional Toppings:

Guacamole

Pico de gallo

Sour cream

Instructions

In a bowl, toss sliced cabbage with vinegar, sugar, and a pinch of salt. Let sit while prepping the shrimp.

Mix shrimp with olive oil, garlic, cumin, paprika, chili powder, salt, and pepper.

Heat a skillet over medium-high heat. Add shrimp and cook 2–3 minutes without stirring. Flip and cook another 1–2 minutes until just done.

Heat tortillas in a dry skillet or directly over a burner until pliable.

Fill each tortilla with pickled cabbage, shrimp, avocado, and fresh cilantro. Add optional toppings if desired.

Serve immediately with lime wedges on the side.

Notes

Don’t overcrowd the skillet—cook shrimp in batches if needed for the best sear.

Make the pickled cabbage ahead—it stores well for 3 days in the fridge.

Add sliced jalapeños or chipotle mayo for extra heat.

Use flour tortillas for a softer, chewier option.

Nutrition

Find it online: https://juliameals.com/shrimp-tacos/