This recipe for Quick & Easy Shrimp Tacos is perfect for not only Taco Tuesday but anytime! Begin with your favorite shell, either corn or flour. Start to fill the taco with a bed of crisp cabbage slaw.
Next, add a layer of delicious shrimp that has just a touch of heat. Finally, finish it off with an amazing cilantro and lime sour cream sauce. Heavenly!
This recipe has been updated with new photos and easier to read directions since I first published it. Just editing this post has made me terribly hungry!
Table of contents
With this easy recipe and using a few simple ingredients, you will have a delicious, light meal in less than 30 minutes. Perfect for those busy days when you don't have a lot of time to prepare dinner. So, keep reading and I will show you how quick it is to make Shrimp Tacos with cabbage slaw an incredibly simple sour cream sauce.
I usually keep a bag of shrimp in the freezer. This recipe for Quick and Easy Shrimp Tacos is just one of our favorite shrimp recipes. I will pick up a bag or two whenever I catch them on sale at my local supermarket. (I said catch... LOL!)
If you need to thaw the shrimp quickly, simply run some cool water over them for a few minutes. I poor the amount of shrimp I want to use in a large strainer and run the water over the frozen shrimp while tossing them around. I also start to peel them, if needed, while they are still slightly frozen. It works a lot easier for me. I always buy them already de-veined.
Other recipes you might like
- Simple Shrimp Curry
- Broccoli Cheese Soup
- Simple No Veggie Meatloaf
- Mexican Chicken Soup
- Shrimp & Cucumber Salad
- Baked Catfish Nuggets
To make a delicious taco, add some fresh cabbage, carrots, cilantro, lime, a simple sour cream sauce, and a few spices. Dinner (or lunch) will be done in no time at all!
Ingredients needed
- 1 cup, or more of Sour Cream
- Juice of ½ Lime
- 1 teaspoon Cumin
- ⅓ cup Cilantro, chopped
- Salt, to taste
- 1-2 cups Cabbage, thinly sliced
- Carrots, shredded or matchstick cut
- Cilantro, chopped (as much as you like)
- Limes, cut into quarters to serve with the Tacos
- 1 pound Shrimp, thawed (shell removed and de-veined)
- 1 tablespoon Olive Oil
- Salt, to taste
- 1 teaspoon Cumin
- ¼ teaspoon Red Pepper Flakes
Get everything ready
- Mix all ingredients for Sour Cream Sauce together and set aside.
- Prepare the cabbage slaw and set aside until ready to use.
- Heat the taco shells. We use the corn tortilla shells. Heat according to package directions and place in a piece of foil to keep them warm until ready to use.
Prepare the shrimp
- First, heat a skillet on medium heat. Drizzle about 1 tablespoon of olive oil into skillet. Then add thawed shrimp and sprinkle with cumin, salt, and red pepper flakes.
- Cook for a minute and turn shrimp over. Continue to cook and stir until the shrimp are done. They don't take long at all, maybe 2 - 4 minutes. I usually cut one open and sample it. Turn off heat, and remove skillet from the hot burner.
- Finally, it is time to assemble the taco. Place a little bit of sliced cabbage and carrot on a tortilla shell, drizzle with sour cream sauce, and place shrimp on top. Sprinkle with cilantro and lime juice if desired.
* The size of shrimp I used was 21 - 25 pieces per pound. We used about 3 or 4 shrimp per taco and we make 7-8 tacos with this recipe.
Quick and Easy Shrimp Tacos served with Sour Cream Sauce and Lime Wedges.
Recipe
Quick and Easy Shrimp Tacos
Ingredients
Sour Cream Sauce
- 1 cup Sour Cream
- 1 teaspoon Cumin
- Lime Juice
- ⅓ cup Cilantro chopped
- ½ teaspoon Salt to taste
For the shrimp
- 1- 2 cups Cabbage thinly sliced
- ½ cup Carrots shredded or matchstick cut
- Cilantro chopped (as much as you like)
- Limes cut into quarters to serve with Tacos
- 1 pound Shrimp thawed (shell removed and de-veined)
- 1 tablespoon Olive Oil
- 1 teaspoon Cumin
- ¼ teaspoon Red Pepper Flakes
- Salt to taste
- 6 Corn Tortillas
Instructions
- Mix together the Sour Cream, Cumin, Juice from ½ Lime, ⅓ cup chopped Cilantro, and Salt.
- Thinly slice the Cabbage. Shred or cut some carrots. Chop some Cilantro, and quarter some limes. Set aside and use these when you assemble your tacos.
- Heat skillet on medium heat. Drizzle about 1 tablespoon of olive oil into skillet. Then add thawed shrimp and sprinkle with cumin, salt, and red pepper flakes.
- Cook for a minute and turn shrimp over. Continue to cook and stir until shrimp is done. They don't take long at all, maybe 2 - 4 minutes. I usually cut one open and sample it. Turn off heat, and remove skillet from hot burner.
- Finally, assemble the taco. Place a little bit of sliced cabbage and carrot on a tortilla shell, drizzle with sour cream sauce, and place shrimp on top. Sprinkle with cilantro and lime juice if desired.
Notes
Nutrition
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