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Best Shrimp Tacos Ever

These shrimp tacos are a delightful combination of perfectly cooked shrimp, a vibrant slaw, and optional guacamole, all wrapped in warm tortillas. The recipe emphasizes balancing flavors and textures for an unforgettable culinary experience, making it a go-to dish for any taco lover.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional
  • Salt to taste
  • Black pepper to taste
  • Juice of 1 lime
  • 1/2 cup shredded cabbage
  • 1/4 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon honey
  • Salt to taste
  • Pepper to taste
  • 2 ripe avocados
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1 jalapeño, seeded and minced
  • Juice of 1 lime
  • Salt to taste
  • 12 corn or flour tortillas
  • Hot sauce optional
  • Lime wedges

Equipment

  • Mixing bowls
  • Whisk
  • Large Skillet
  • Fork
  • Dry skillet or microwave
  • Measuring cups and spoons

Method
 

  1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Let marinate for at least 15 minutes.
  2. In a separate bowl, combine the shredded cabbage, carrots, and cilantro. In a small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Refrigerate until ready to use.
  3. In a bowl, mash the avocados with a fork. Stir in the red onion, cilantro, jalapeño, lime juice, and salt. Set aside.
  4. Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until pink and opaque. Squeeze the juice of 1 lime over the shrimp in the last minute of cooking.
  5. Warm the tortillas in a dry skillet or microwave until pliable.
  6. Fill each tortilla with the cooked shrimp, slaw, and guacamole (if using). Serve immediately with hot sauce and lime wedges.

Notes

Marinate the shrimp for at least 15 minutes but no longer than 30 minutes to prevent it from toughening. Make the slaw ahead of time to allow the flavors to meld. Warm tortillas are essential for both flavor and texture. For spicier shrimp, increase the amount of cayenne pepper. Store leftover shrimp and slaw separately in the refrigerator for up to 2 days.