I am a taco obsessive. If tacos are on the menu, you can bet I’m going to order them. But as is the case with most things, homemade is always best. These shrimp tacos are embarrassingly easy to make and have been a hit every single time I’ve served them. The spicy shrimp are juicy and seasoned perfectly and with the creamy avocado, crunchy cabbage and easy sour cream taco sauce, ensures a flavor explosion with every bite.
Ingredients and Substitutions
Shrimp. Oil. I used avocado oil or extra virgin olive oil. Seasoning: I used a combination of taco seasoning, dried oregano, red pepper flakes/chilli flakes and ground cumin. The homemade taco seasoning I use contains garlic powder, cayenne pepper and other spices that add loads of flavor to the shrimp. Salt. Fresh lime juice or lemon juice. For the taco sauce: sour cream, fresh cilantro/coriander, fresh garlic cloves and lime juice. For the tacos: Tortillas, cabbage and avocado. I also like to garnish the tacos with finely chopped chillies and cilantro. Other toppings like red onion, cotija cheese, etc. can all be added.
How to make shrimp tacos
How to cook shrimp for tacos
I prefer using tail-on shrimp (unpeeled shrimp) and peeling and deveining them myself. The shrimp tends to be juicier and cook so much better than peeled frozen shrimp. Pan-frying or grilling shrimp is the best way to cook shrimp for tacos however beer-battered shrimp are also delicious in tacos. Season or marinate peeled shrimp. Grill in a stove top grill pan or fry in a large, hot frying pan or skillet until the shrimp are golden brown on both sides. The shrimp is cooked when the flesh is opaque white throughout.
How to make shrimp taco sauce
Combine sour cream with finely chopped cilantro (fresh coriander), crushed garlic, lemon or lime juice and season with salt and pepper. You can add any herbs and spices you have on hand. Ground cumin, coriander, paprika and red pepper flakes (chilli flakes) all work well.
Taco Recipes
