These tacos are a cornucopia of fresh, flavorful ingredients. I marinated shrimp with lime juice and zest, garlic, and chili. Pan seared them then paired with a fresh mango salsa, avocado, crema and a dash of cilantro! SO easy but they might just be the perfect seafood taco!
What You Need to Make This Recipe
Cilantro — make sure to pick vibrant green cilantro without yellow leaves. If you are not a fan of cilantro, you can sub in parsley.
Greek yogurt — I like using full-fat Greek yogurt for the best richness and creaminess. Make sure you are not buying flavored yogurt.
Shrimp — you can purchase deveined and peeled shrimp to cut down on prep time. Feel free to use fresh or frozen shrimp for these tacos.
Seasoning — for these shrimp tacos, you’ll need chili powder, garlic powder, cumin, chipotle powder, and salt. Make sure your seasoning is fresh for maximum flavor.
Cabbage — while I like to use green cabbage, it is interchangeable with red cabbage. You can also buy pre-shredded cabbage to save time.
Tortilla — pick your favorite corn or flour tortillas.
How to Make Shrimp Tacos
1. To make the garlic lime sauce, add the greek yogurt, lime juice and zest, cilantro, jalapeño, garlic powder, and salt to a blender. Blend on medium speed until smooth. Transfer to an airtight container and refrigerate until ready to serve.
2. In a large bowl, combine the shrimp, 1 tablespoon olive oil, chili powder, garlic powder, cumin, salt, and chipotle powder. Toss until well coated and let the shrimp marinate for 15 minutes.
3. In another large bowl, combine the shredded cabbage and 3 tablespoons of the garlic lime sauce, and toss until well coated. Chill in the fridge until ready to serve.
4. Warm the tortillas by either charring them over the flame of a gas burner or heating a skillet over high heat and cooking on both sides until blistered. Cover and keep warm until ready to serve.
5. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, firm, and opaque, about 4 minutes, flipping occasionally while cooking.
6. Remove the cooked shrimp from the heat and serve immediately in the warmed tortillas topped with cabbage slaw, avocado, cilantro, cotija cheese, and garlic lime sauce with lime wedges.
Pro Tips for Making This Recipe
- For the best flavor, use fresh limes and not bottled lime juice. You will not get the same bright, fresh flavor from a bottle.
- If using frozen shrimp, you must fully thaw the shrimp. Pat them dry with a paper towel before using them, so the seasoning sticks better.
- You can shred cabbage finely with a knife, but you can use a mandolin for quick, uniform pieces.
- Careful not to overcook shrimp as they become rubbery. The internal temperature of fully cooked shrimp is 120°F or when they’ve turned opaque.
- If you cannot find cotija cheese, any crumbly or shredded cheese would work in its place.
- A squeeze bottle is perfect for serving the garlic lime sauce if you have one.
Frequently Asked Questions
How do I store leftovers?
I recommend letting everyone assemble their own tacos so you can pack leftover ingredients separately. It would be best to keep everything in the fridge in airtight containers. Leftovers should keep for three days.
How do I reheat the shrimp?
I recommend microwaving the shrimp for approximately one minute and adding 30-second increments as needed to prevent the shrimp from drying out.