Shrimp Tacos

Not to play favorites, but when it comes to street food, it's hard to beat a well-executed taco. At home, I often build tacos around shrimp—quick-cooking and the ideal canvas for all my favorite toppings. Here, shrimp seasoned with taco seasoning and garlic are quickly sautéed, then piled onto charred corn tortillas and topped with crisp cabbage slaw and a game-changing jalapeño-garlic crema. Whip these up for an easy weeknight dinner that’s ready in under 45 minutes (!!) and sure to impress. Here's everything you need to know.

What People Are Saying:
"It's simple and it's a keeper." - TonyDeNova

"So good!!" - jackieee

How To Make Shrimp Tacos

INGREDIENTS

• Shrimp: Medium shrimp (sometimes labelled 41/50 count) are the Goldilocks size for tacos. I often lean on frozen shrimp. They offer unparalleled convenience and are usually fresher than the shrimp that’s been sitting on ice at the fish counter. They’re best thawed overnight in the fridge, but for quick thawing, just submerge the bag in a bowl of cold water for 15 to 20 minutes, changing the water periodically.
• Taco Seasoning: This seasoning mix hits all the notes—earthy, savory, woodsy, smoky, spicy. Tossing the shrimp with taco seasoning and garlic is akin to applying a dry rub. In a mere 10 minutes, give or take, the shrimp is transformed—shot through with seriously deep flavor that will only get amplified by the heat of the skillet.
• Crema: I love the satisfying richness and tang Mexican crema brings to seafood. And though crema can stand on its own, I couldn’t resist playing around with it. Here, I stir in pickled jalapeños, scallions, garlic, lime, and mayo to create a flavor powerhouse sauce that’s sort of like a Mexican-style ranch.
• Slaw: I could have scattered shredded cabbage over the tacos and called it a day—and some days I do just that—but I’m not one to leave flavor on the table. Much better to turn that cabbage into a crunchy slaw, bright with lime juice, aromatic with cilantro, and savory with scallions.
• Tortillas: I’m not breaking new ground by saying corn and shrimp are BFFs, so it stands to reason that corn tortillas are the ideal platform for shrimp tacos.
• Sliced Avocados & Radishes: These classic accoutrements bring color, crunch, and creaminess. Don’t miss out on them!

STEP-BY-STEP INSTRUCTIONS

First, the shrimp. Toss the shrimp in a medium bowl with the taco seasoning, 1 finely chopped garlic clove, and 3/4 tsp. salt; make sure the shrimp is evenly coated. Let sit at room temperature for up to 15 minutes; cover and refrigerate for longer storage.

Now for the crema. In a small bowl, stir together the sour cream, mayo, scallion whites, pickled jalapeños, 1 finely chopped garlic clove, the zest of 1 lime, the juice of 1/2 lime, and 1/4 tsp. salt. I recommend tasting the cream and adjusting the flavors with more salt or lime juice if needed.

Next, the slaw. In a large bowl, toss the cabbages, cilantro, scallion greens, and juice of 1/2 lime in a large bowl to combine. Generously season with salt.

Okay, let’s get cooking. Heat 1 Tbsp. oil in a large skillet over medium-high heat until shimmering; you want the pan good and hot before the shrimp go in. Arrange the shrimp in a single layer in the skillet and cook, turning halfway through, until opaque throughout and firm, 2 to 3 minutes. Transfer the shrimp to a clean medium bowl; reserve the skillet.

Reduce the heat to medium and squeeze the juice from the remaining lime directly into the skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon, then pour the lime juice over the shrimp—how’s that for an instant sauce!

On to the tortillas; toasting them quickly really brings out their flavor. Wipe out the skillet with paper towels, then heat 1 Tbsp. oil in it over medium-high heat. Working in two batches and adding the remaining Tbsp. oil between batches, toast the tortillas, turning frequently with tongs, 3 to 4 minutes. The tortillas should be golden brown with some dark charred patches (signs of caramelized sugars—very good things) and some blistering around the edges. Transfer the tortillas to a platter or divide among plates.

And now, at last, let's build some tacos! Top the tortillas with coleslaw, shrimp, avocado, radish, then crema. Garnish with cilantro; squeeze lime juice over.

Full list of ingredients and directions can be found in the recipe below.

What To Serve With Shrimp Tacos

I love to pair these tacos with corn salsa or cilantro-lime rice for a satisfying, customizable meal, but you can't go wrong rounding things out with black bean and corn salad, elotes, or grilled avocados.

Recipe Tips

• Which kind of tortilla is best for shrimp tacos? Corn tortillas are the classic choice for a good reason—their bold, nutty flavor and toasted corn aroma chimes perfectly with the spiced shrimp. That said, if you prefer flour tortillas, knock yourself out! You can make equally delicious shrimp tacos with them.
• What kind of toppings are best for shrimp tacos? Like any taco, shrimp tacos are best when you keep it simple. I went with a simple slaw of shredded cabbage, cilantro, scallions, and lime juice to add a layer of crunch and freshness. Seafood tacos also benefit from the creaminess and slight tang of Mexican crema, a cultured cream that lies somewhere between sour cream and crème fraîche. It's great as is, but I like to zhuzh it up with pickled jalapeños, garlic, and plenty of lime juice. If you want a smooth, more drizzle-able sauce, just blitz all the crema ingredients in a food processor or blender.

Storage

Though tacos of all sorts are best when freshly made, the jalapeño-garlic crema can be made 1 day ahead. Cover or transfer to an airtight container and refrigerate.