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Easy Shrimp Tacos with Fresh Sauce

Juicy seared shrimp, crisp cabbage, and a cool cilantro lime sauce tucked into warm tortillas. Fresh, fast, and full of flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
For the Shrimp:
  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil ​
  • 1 teaspoon chili powder ​
  • 1/2 teaspoon smoked paprika ​
  • 1/2 teaspoon ground cumin ​
  • 1/4 teaspoon garlic powder ​
  • 1/4 teaspoon salt ​
  • 1/4 teaspoon black pepper ​
  • 1 tablespoon fresh lime juice ​
For the Fresh Sauce:
  • 1/2 cup plain Greek yogurt ​
  • 1/4 cup fresh cilantro finely chopped
  • 1 tablespoon fresh lime juice ​
  • 1 teaspoon lime zest ​
  • 1 ​ small garlic clove minced
  • 1/4 teaspoon salt ​
  • 1/4 teaspoon black pepper ​
  • 1/4 teaspoon cayenne optional
For Serving:
  • 8 ​ small corn or flour tortillas ​
  • 1 cup shredded cabbage ​
  • 1/2 cup diced red onion ​
  • 1 ​ avocado sliced or diced
  • ​ ​ Fresh cilantro leaves ​
  • ​ ​ Lime wedges ​

Equipment

  • Large skillet ​

Method
 

  1. Prep everything: Pat the shrimp dry with paper towels. Chop the cabbage, red onion, avocado, and cilantro, and cut the lime into wedges before you heat the skillet.
  2. Season the shrimp: In a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Let marinate for 10 to 15 minutes while you prep the sauce and toppings.
  3. Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook 2 to 3 minutes per side, until pink and opaque. Remove from heat.
  4. Make the fresh sauce: In a small bowl, stir together the Greek yogurt, cilantro, lime juice, lime zest, garlic, salt, and pepper. Taste and adjust the seasoning.
  5. Warm the tortillas: Warm the tortillas directly over a gas flame, in a dry skillet, or wrapped in foil in a 350 F oven for 5 to 10 minutes.
  6. Assemble and serve: Spread sauce on each warm tortilla. Top with shrimp, cabbage, red onion, avocado, and cilantro. Finish with a squeeze of lime and serve immediately.

Notes

Pat the shrimp very dry before seasoning so they sear instead of steam.
The sauce can be made up to a day ahead. Store it in an airtight container in the fridge and stir well before serving.
Store leftover shrimp, sauce, and toppings in separate containers. Assemble fresh tacos just before eating for the best texture.