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These healthy shrimp tacos are easy and delicious! Served on a warm tortilla with a fast cabbage slaw and a straightforward shrimp taco sauce.
Shrimp Tacos
Madison loves shrimp tacos, and currently, I’ve been making this easy shrimp taco recipe for her on repeat. They’re a quick and straightforward dinner, perfect for Taco Tuesdays, Cinco De Mayo or any night of the week. More taco recipes chances are you’ll love are these Cod Fish Tacos, Ground Beef Tacos, or Slow Cooker Chicken Tacos.
To save lots of time, I prefer to buy my shrimp peeled and deveined which is frequently available frozen. Simply thaw within the friedge overnight or within the sink in a colander with running cold water. I also buy pre-shredded cabbage when I want dinner on the table fast. With those easy shortcuts the entire time to make that is about 20 minutes!
Shrimp Taco Ingredients
- Shrimp: You’ll need 16 ounces of peeled and deveined jumbo shrimp. You’ll be able to buy fresh or frozen shrimp.
- Shrimp Taco Seasoning: Mince two garlic cloves and use your favorite seasoning salt, like Tajin or Old Bay. It’s also possible to make taco spices with garlic powder, onion powder, ground cumin, paprika, cayenne pepper and chili powder.
- Tortillas: I prefer corn tortillas with shrimp tacos, but flour would also work.
- Slaw: Shredded green or red cabbage, jalapeño, red onion, fresh lime juice, salt, cilantro
- Shrimp Taco Sauce Ingredients: Mayonnaise, Greek yogurt or sour cream, lime juice, sriracha or Louisiana-style hot pepper sauce
The best way to Make Shrimp Tacos
- Season the Shrimp: Toss the shrimp with olive oil and sprinkle with the garlic and seasoning salt.
- Creamy Shrimp Taco Sauce: Mix the mayo, sour cream, lime juice, and hot sauce in a small bowl. Add just a few drops of water if needed to thin it out so it’ll drizzle.
- Cabbage Slaw: Mix the shredded cabbage, onion, jalapeño, lime juice, and cilantro in a big bowl. Cover it and refrigerate.
- Air Fry the Shrimp: Preheat your air fryer to 360°F and cook the shrimp for six minutes, shaking the basket halfway, until cooked in the middle.
- The best way to Heat Corn Tortillas: If you could have a gas stove, activate certainly one of the burners, and hold each tortilla over the open flame with tongs. Char until there are just a few brown spots, after which flip over to do the opposite side. It’s also possible to heat the tortillas in a skillet on the stove for about 30 seconds.
What do you serve with shrimp tacos?
I prefer to serve them with lime wedges. Listed below are some side dish ideas for these juicy shrimp tacos:
Are you able to eat leftover shrimp tacos?
Shrimp tacos are best eaten fresh, but you may save the shrimp for leftovers too. Store the tortillas, shrimp, slaw, and sauce individually. The shrimp will keep within the fridge for up to 3 days and could be microwaved or eaten cold.
Variations
- Allergic to shrimp? Substitute white fish, like cod, flounder, or tilapia. Try these Cod Fish Tacos.
- No air fryer? Sauté the shrimp in a pan for just a few minutes, flipping halfway, until opaque and cooked through.
- Not a fan of slaw? Try these spicy shrimp tacos with mango salsa, pico de gallo, or salsa verde.
- Tortillas: Swap corn tortillas with flour tortillas, or for a lighter taco use lettuce wraps as a substitute.
More Shrimp Recipes You’ll Love
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Yield: 4 servings
Serving Size: 2 tacos
For the Shrimp Taco Sauce
For the shrimp taco sauce
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Mix mayonnaise, sour cream, lime juice and hot sauce in a small bowl adding just a few drops of water if needed to thin it out so you may drizzle; put aside or transfer to a squeeze bottle.
For the Slaw
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To make the slaw mix the cabbage, onion, jalapeño, lime juice and cilantro in a big bowl ; cover and chill.
To Cook The Shrimp
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Preheat the air fryer to 360F. Cook the shrimp 5 to six minutes shaking the basket halfway until cooked through in the middle. To make it on the skillet, cook on medium-high, 2 to three minutes on both sides.
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Meanwhile char the tortillas on an open flame or skillet about 30 seconds and put aside.
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To Serve: Place 1/4 cup slaw on each tortilla, top each with 3 shrimp, then drizzle with spicy mayo, and garnish with cilantro.
Last Step:
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Serving: 2 tacos, Calories: 288 kcal, Carbohydrates: 28.5 g, Protein: 20 g, Fat: 10.5 g, Saturated Fat: 2 g, Cholesterol: 149 mg, Sodium: 975.5 mg, Fiber: 4.5 g, Sugar: 3.5 g