So quick and easy to make, these Mexican shrimp tacos are perfect for Cinco de Mayo and taco Tuesday. Tortillas are loaded with seasoned pan-fried shrimp, fresh veggies and drizzled with a cilantro lime sauce.
In a medium bowl whisk together cumin, paprika, garlic powder, salt and pepper. Add shrimp and toss until evenly coated.
Heat olive oil in a non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 - 4 minutes.
In a bowl whisk together all sauce ingredients (sour cream, mayo, lime juice, cilantro) while seasoning with salt and pepper to taste.
To assemble tacos, layer red cabbage, shrimp, avocado slices, and chopped cilantro over warmed tortillas. Drizzle with Cilantro-Lime Sauce.
NOTES
Take care not to overcook the shrimp, they only take a few minutes to cook through and can become chewy in texture if overcooked.
Warm the tortillas in the oven or on a gas cooktop before filling. This will help them to be more pliable so they won't rip when you fold them.
I prefer to use full-fat sour cream and mayo for the creamiest flavor, but you can use low-fat if you prefer.
This shrimp taco seasoning is so good and flavorful. Don't omit any of the spices.
The shrimp taco sauce is made with equal parts sour cream and mayo but you can substitute them with yogurt and avocado oil mayo for a healthier alternative.
NUTRITION
Nutrition Facts
Shrimp Tacos
Amount Per Serving
Calories 332Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g15%
Trans Fat 1g
Cholesterol 150mg50%
Sodium 916mg38%
Potassium 462mg13%
Carbohydrates 29g10%
Fiber 6g24%
Sugar 4g4%
Protein 17g34%
Vitamin A 514IU10%
Vitamin C 31mg38%
Calcium 160mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.