Shrimp Tacos

We’re keepin’ it Baja, baby! If you’re into surf, sand, and a taco in each hand, then stop what you’re doing and make these Shrimp Tacos. Who says you gotta wait for Tuesday? These bad boys are a vibe every single day — Tuesday, Wednesday, Whocares-day — they’ll be on repeat like your fave reggaetón song. Trust us, mija.

These tacos are not only guilt-free (and gluten-free if you use corn tortillas), but they’re also quick to make. suited to a weekday lunchweeknight dinner or arandom taco craving that needs immediate attention.

Each taco clocks in at just over 300 calories with 26g of protein — like, whaaaaaaat?!Disclaimer: Margarita on the side not included in the stats… we're not a magician, mi gente.

What stands out

If you have 15 minutes to do something nice for yourself today, then make these straightforward shrimp tacos! It’s all about self-care, people! Juicy jumbo shrimp are bursting with Cajun flavor and that signature crustacean sweetness. Crunchy purple cabbage, limey avocado, and creamy spicy mayo create a sensory experience you have to taste to believe. Fresh homemade tortillas are warmed over a low flame, giving them a slight char and smoky flavor. Their softness is a complement to the bite of the shrimp and shredded cabbage. And don’t even get us started on the kaleidoscope of colors! This dish is a feast for the eyes – as if you needed another reason to wolf down a plate of tacos! Serve these beauties with our Guava Margaritas and each bite will feel like a mini-vacay.

How to Prepare

Add thawed shrimp to a bowl with two teaspoons of avocado oil and the Cajun seasoning.

Cook the shrimp for 1-2 minutes on each side making sure to space them apart. Remove them from the heat and then set aside.

In the same pan warm one tortilla at a time until each side has some char.

Mash the ripe avocados to a bowl with a pinch of salt and a squeeze of lime juice. Set aside.

Finally, it’s time to assemble the tacos! Take a warm tortilla and then add the avocado cream, shredded purple cabbage, shrimp, and a drizzle of spicy mayo. Garnish with cilantro and enjoy!

Kitchen tip

If you have a gas stove, warm your tortillas directly over the burner to give them a beautiful char.

Swaps

1. This recipe is suited to versatile cooking methods! You can pan fry or grill the shrimp. If you choose to use skewers, be sure to soak them in water before adding the shrimp so they don’t burn, or use stainless ones.
2. Have fun with the sauces! You can switch up the flavor profile with a spicy mayo, avocado creme, or sweet chili sauce!
3. Red cabbage gives this recipe beautiful color and a crunchy bite but green cabbage or romaine lettuce will work in a pinch.
4. If you need an alternative to Cajun seasoning try Old Bay or a Mexican blend of spices for a punch of flavor.
5. Double up your corn tortillas to give this recipe a traditional twist. The extra tortilla catches any remnants that may fall out, so you get a bonus taco!
6. Add additional toppings like crumbly Cojita cheese, tangy pico de gallo, and pickled red onions for extra flavor!

Serve it with

• Tacos and Margs? Say less! Mix up these Guava Margaritas for the ultimate happy hour!
• Drizzle with our Homemade Spicy Mayo. If you need a quick and straightforward version, check out our How to Make Spicy Mayo tutorial.
• Mexican Street Corn and this deconstructed Mexican Corn Salad are the side dishes.
• Serve our Guacamole Recipe and Roasted Tomato Salsa with tortilla chips for a yummy appetizer.
• Our Cowboy Caviar features mango and pairs nicely with the juicy, jumbo shrimp.

Secrets to Results

Want to know the secret to cooking restaurant-quality shrimp tacos at home? It’s all about choosing high-quality, whole ingredients!

• Shrimp: We used tiger shrimp in this recipe because they are large and yield a juicy, sweet flavor. Their larger size makes them slightly easier to cook without overcooking.
• Avocado: Use ripe avocados that give slightly under pressure from your thumb for maximum freshness. When mixed with a squeeze of lime and a pinch of salt, it takes on a buttery texture without drowning out the slightly sweet, nutty flavor.
• Purple Cabbage: Red or purple cabbage adds an eye-popping burst of color and a satisfying crunch. Its peppery bite balances the sweetness of the shrimp with the soft texture of the tortilla. A little goes a long way, so be sure to thinly shred the cabbage for subtle flavor.

Questions

What kind of shrimp should we use for this recipe?

We like to use large peeled, deveined shrimp with the tails off. You can use fresh or frozen shrimp, just make sure to thaw the frozen shrimp completely and pat it dry before cooking.

What kind of seasoning can we use for the shrimp?

We used Cajun seasoning, but feel free to use a substitute such as Old Bay or a Mexican spice blend.

Can we grill the shrimp instead of cooking them in the pan?

Absolutely! Place them on skewers or use a grill basket so they don’t fall through the grates. Pro tip: soak the skewers in water ahead of time so they don’t burn. You will still cook them for about 2-3 minutes on each side.

What is the best tortilla for shrimp tacos?

Short answer: whichever one you like best! This recipe is great with both corn and flour tortillas.

What if we don’t have any spicy Mayo?

You can make your own strong a Homemade Spicy Mayo with ingredients you probably already have at home. For a quick and straightforward version, check out our a strong How to Make Spicy Mayo tutorial.

Ingredients

Makes 4 tacos

• 12 tiger shrimp, peeled and deveined
• 2 teaspoons avocado oil, + 1 additional for the pan
• 1 teaspoon Cajun seasoning, to taste
• 1.5 avocados, ripe
• 1 pinch salt, to taste
• lime juice, to taste
• 4 flour tortillas, or corn
• shredded red cabbage, to taste
• spicy mayo, to taste
• cilantro for garnish, (or parsley)

Equipment

• Ceramic Pans
• Mixing Bowls
• Measuring Cups + Spoons

Method

1. Thaw the shrimp as per the package instructions. Pat it dry. We like to buy wild caught peeled and deveined shrimp but feel free to use any of choice.
2. Next, add the shrimp to a bowl with two teaspoons of avocado oil and the Cajun seasoning.
3. Heat up a pan on the stove, add another teaspoon of oil (if needed) and cook the shrimp for 1-2 minutes on each side making sure to space them apart.
4. Take the shrimp off the heat and in that same pan add the tortilla one at a time. Heat up the tortilla until it has some colour on each side.
5. Note: you can also place the tortillas directly over your burner if you have a gas stove to char them on each side.
6. Now, mash the ripe avocados to a bowl with a pinch of salt and a touch of lime juice. Set aside.
7. Once the tortillas are charred, begin to assemble. We like to add a teaspoon or two of the avocado cream, followed by some thinly shredded purple cabbage, a few shrimp on top and a drizzle of spicy mayo.
8. Garnish with cilantro and enjoy!

Kitchen notes

• Grilling Tips: Instead of pan frying, you could grill the shrimp. If you opt for skewers, be sure to soak them in water before adding the shrimp so they don’t burn, or use stainless ones.
• Sauces: You can switch up the flavor profile with a spicy mayo, avocado creme, or sweet chili sauce!
• Toppings: Red cabbage gives this recipe beautiful color and a crunchy bite, but green cabbage or romaine lettuce will work in a pinch.
• Spices: If you need an alternative to Cajun seasoning, try Old Bay or a Mexican blend of spices for that punch of flavor.
• Tortillas: Double up the corn tortillas to give this recipe a traditional twist. The extra tortilla catches any remnants that may fall out, so you get a bonus taco! We used our homemade flour tortillas for this recipe, but feel free to use store-bought.
• Toppings: Add additional toppings like crumbly Cojita cheese, tangy pico de gallo, and pickled red onions for extra flavor!