I almost always make these Baja-style shrimp tacos with frozen shrimp, and after a quick thaw, they come together in about 30 minutes. The shrimp cook in a skillet in just 4 to 5 minutes, then go on cabbage slaw with a cool cilantro lime sauce that's simply stirred together.
If you like shrimp for dinner, you might also enjoy my Lemon Shrimp with Pasta, Shrimp Yakisoba, or Shrimp Mei Fun. For another taco night, try these Ground Turkey Tacos with Pineapple Salsa.
Shrimp Taco Ingredients
- Shrimp - I almost always use frozen shrimp for these tacos, and they work great. Even when the package says to thaw them in the refrigerator overnight, I thaw mine under cool water. I've always done it this way and have never had an issue. Fresh shrimp work too. I like large shrimp (21 to 25 per pound), and cooking times vary with the size you use. For spicier shrimp, add more red pepper flakes or even a little cayenne pepper.
- Sour Cream - Plain Greek yogurt can be used in its place.
- Cumin - I use it in both the shrimp and the sauce for extra flavor.
- Tortillas - White corn, yellow corn, or flour tortillas all work, but corn tortillas are more traditional and go best with these shrimp tacos.
- Cabbage and Carrots - Or for convenience a bag of coleslaw mix, just don't add in the dressing if it comes with it.
- Fresh Lime and Cilantro - Both part of the Baja-style inspiration.
How to Make Shrimp Tacos
If you're making fresh slaw, shred the cabbage and grate the carrots, then mix them together and set aside. You can also use a bag of store-bought slaw. Warm the corn tortillas in a warm skillet, then keep them covered on a plate or in a tortilla holder until you're ready to fill them.
How to Make Cilantro Lime Sauce
In a medium bowl, mix together the sour cream, cumin, salt, fresh lime juice, and chopped cilantro. For a little extra lime flavor, add a bit of lime zest. Cover and refrigerate until ready to use.
Cooking the Shrimp
Heat a large skillet over medium heat. Drizzle in about 1 tablespoon of olive oil, add the thawed shrimp, and sprinkle with the cumin, salt, and red pepper flakes. After about 1 to 2 minutes, when the first side turns pink, flip the shrimp. They should be done in 4 to 5 minutes total, depending on size. I like to cut one open to test. When they're done, turn off the heat and take the pan off the burner.
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Assembling the Tacos
Spoon some slaw onto a warm tortilla, drizzle with cilantro lime sauce, and add a layer of shrimp. Finish with a squeeze of lime and some chopped cilantro.
Storing Leftover Shrimp Tacos
The cilantro lime sauce keeps in the refrigerator for several days. The shrimp are best eaten right away. You can refrigerate leftovers for a day or two, but the shrimp may toughen up a bit when reheated.
Shrimp Taco FAQ's
Yes, I almost always do. Thaw them completely under cool water before cooking, and they'll work just like fresh.
Yes, either way works really well. Grilling the shrimp and the tortillas is a great variation on this recipe.
Mom Tip
If you are a big fan of shrimp, keep an eye out at your local supermarket. When frozen shrimp is on sale, grab a bag or two and keep them on hand for dishes like this one!
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Complete Recipe
Shrimp Tacos with Cilantro Lime Sauce
Ingredients
Cilantro Lime Sauce
- 1 cup Sour Cream
- 1 teaspoon Cumin
- ½ Lime juice
- Lime Zest optional
- ⅓ cup Cilantro chopped
- ½ teaspoon Salt to taste
Cabbage Slaw
- 1- 2 cups Cabbage thinly sliced
- ½ cup Carrots shredded or matchstick cut
For the Shrimp
- 1 tablespoon Olive Oil
- 1 pound Shrimp thawed (shell removed and de-veined)
- 1 teaspoon Cumin
- ¼ teaspoon Red Pepper Flakes
- Salt to taste
Toppings
- Cilantro chopped (as much as you like)
- Limes cut into quarters to serve with Tacos
- 6 Corn Tortillas white, yellow or flour tortillas
Instructions
To make the cilantro lime sauce
- Mix together the sour cream, cumin, juice from ½ lime, ⅓ cup chopped cilantro, and salt. Mix in the lime zest if using. Cover and refrigerate until ready to use.
To make the cabbage slaw
- Thinly slice the cabbage and shred or cut the carrots, or use store-bought prepared cabbage slaw.
To warm the tortillas
- Warm the corn or flour tortillas in a warm skillet and keep them covered until ready to fill.
How to cook the shrimp
- Heat a skillet over medium heat. Drizzle in about 1 tablespoon of olive oil, add the thawed shrimp, and sprinkle with cumin, salt, and red pepper flakes.
- Cook 1 to 2 minutes until the first side turns pink, then flip. Continue cooking until done, about 4 to 5 minutes total. Cut one open to test. Turn off the heat and remove the skillet from the burner.
Making the tacos
- Spoon slaw onto a tortilla, drizzle with the sauce, and top with shrimp. Finish with chopped cilantro and a squeeze of lime.
Notes
- I use large shrimp (21 to 25 per pound), about 3 to 4 shrimp per taco. This makes 6 to 7 tacos
- Frozen shrimp work great. Thaw them completely under cool water first.
- Warm the corn tortillas in a warm skillet.
- The sauce keeps several days in the refrigerator. The shrimp are best fresh, and leftovers toughen when reheated.
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