These beautiful and delicious shrimp tacos are tasty, refreshing, and ready in just 20 minutes, making them the perfect busy weeknight dinner! Naturally gluten free, this recipe will be a favorite in your house too! This recipe is versatile and other types of tortillas can be used. If you use smaller street tortillas, you may want to double up on them so the tacos don’t fall apart. If you like this shrimp recipe, then you'll love my Shrimp Scampi, Shrimp-Fried Rice, Shrimp Ceviche, Lemon Garlic Shrimp, and Bang Bang Shrimp Bowl recipes!
Shrimp tacos are perfectly seasoned and contain 12 grams of protein per serving, helping you feel fuller, longer! Each serving contains less than 12 grams net carbs, making it ideal for those following a low carb or keto diet. The heavenly combination of fresh cabbage with onion, cilantro, the mouthwatering creamy homemade sauce, paired together in a warm tortilla with cooked, perfectly seasoned shrimp, will surely make you want to add this to your weekly dinner rotation! Top your shrimp tacos with my insanely addicting Easy Homemade Salsa, Pico de Gallo, and Guacamole for the best flavor combos!
You can either choose coleslaw mix or green or purple cabbage for the taco filling. If you're in a rush, you may want to opt for coleslaw mix as it's pre-chopped and ready to go!
My easy and quick shrimp tacos contain shrimp, taco seasoning, extra virgin olive oil, cabbage, onion, cilantro, pepper, corn tortillas, mayonnaise, plain Greek yogurt, and fresh lime juice, and make the perfect family friendly dinner recipe!
What should I top my shrimp tacos with?
Topping ideas include my guacamole, pico de gallo, and corn cucumber avocado salsa.
Benefits of Cabbage
There are two cups of healthy, vitamin-packed cabbage in this recipe. Cabbage is packed with nutrients, including vitamin A, iron, riboflavin, vitamin B6, and folate. According to Healthline’s article, cabbage is high in fiber and is filled with powerful antioxidants, including polyphenols and sulfur compounds. Additionally, cabbage is high in vitamin C, a strong antioxidant that may protect against heart disease, cancers, and vision loss. It contains potent antioxidants that may help reduce inflammation.
Ingredients in Shrimp Tacos
Raw shrimp, peeled and deveined. Be sure to buy raw shrimp as you will be cooking them. It’s easiest to buy them deveined with tails off, but I buy shrimp with tails on a lot. You may need to chop the tails off before serving.
Taco seasoning. I always make my own taco seasoning from scratch but if you’re short on time, just buy the McCormick’s (or other similar brand) brand pre-packaged taco seasoning.
Extra virgin olive oil. I always use high quality extra virgin olive oil, but regular olive oil will suffice. Extra virgin olive oil is the least processed form of olive oil which helps retain excellent flavor and antioxidants that are lost during processing.
Green cabbage. Green cabbage is what we normally use but feel free to use red cabbage or coleslaw mix. If you're in a hurry, coleslaw mix will save you time being that the cabbage is pre-chopped.
Yellow onion. You can use any kind of onion, but I prefer yellow for this recipe. Yellow and white onions typically contain the most fiber although red onions contain the most antioxidants.
Cilantro. Chop up some cilantro for a fresh, aromatic flavor.
Pepper. Use freshly cracked black pepper for superior taste and flavors. Pepper is a great source of manganese which is a mineral that helps with bone health and metabolism.
Corn tortillas. Naturally gluten free, corn tortillas are what holds this delicious package together. Opt for the six-inch diameter corn tortillas for this recipe as well as the smaller street taco version.
Mayonnaise. Use your favorite mayo for the sauce. I use Miracle Whip with avocado oil but feel free to use any other type of mayo.
Plain Greek yogurt. Use whole milk or 2 percent or the sauce won’t be as creamy. The Greek yogurt adds flavor and a creamy texture to the taco sauce.
Fresh lime juice. Don’t skimp and buy lime juice. Use the juice from a plump and juicy lime for the best flavor.
How to Make the Best Shrimp Tacos
STEP 1: In a medium bowl, combine the thawed shrimp, 1 tablespoon taco seasoning, and pepper.
STEP 2: In a separate mixing bowl, mix the mayonnaise, yogurt, lime juice, taco seasoning, and pepper.
STEP 3: Heat a large skillet over medium-high heat and add the olive oil, then add the shrimp. Cook for 2-3 minutes, until the shrimp starts to turn orange/pink on the bottom, then flip over and cook another 2-3 minutes on the other side.
STEP 4: In a large bowl, gently combine the cabbage, onion, cilantro, and all the sauce except for a small amount to drizzle on top of the tacos.
STEP 5: Prepare to make the tacos by heating a frying pan over high heat, and cooking each tortilla for 10-20 seconds on each side before stuffing it. Place 3 shrimps in each taco, topped with the cabbage mixture, and drizzled with the sauce.
STEP 6: If you make these shrimp tacos, don't forget to leave a rating and comment to help other readers!
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Final Thoughts
Finally, if you make these Shrimp Tacos, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your shrimp taco recipe photos!
Shrimp Tacos
Ingredients
Tacos
- 1 pound raw shrimp thawed, peeled, and deveined
- 1 tbsp taco seasoning such as McCormick's
- 1 tbsp extra virgin olive oil
- 2 c green cabbage chopped; can also use coleslaw mix or red cabbage
- ½ yellow onion diced; can sub white onion
- ½ bunch cilantro finely chopped
- pepper to taste
- 10 corn tortillas 6-inch diameter
Sauce
- ½ c mayonnaise
- ½ c plain Greek yogurt
- 1 lime juiced
- 1 tsp taco seasoning such as McCormick's
- dash pepper
Instructions
- In a medium bowl, combine the thawed shrimp, 1 tablespoon taco seasoning, and pepper.
- In a separate mixing bowl, mix the mayonnaise, yogurt, lime juice, taco seasoning, and pepper.
- Heat a large skillet over medium-high heat and add the olive oil, then add the shrimp. Cook for 2-3 minutes, until the shrimp starts to turn orange/pink on the bottom, then flip over and cook another 2-3 minutes on the other side.
- In a large bowl, gently combine the cabbage, onion, cilantro, and all the sauce except for a small amount to drizzle on top of the tacos.
- Prepare to make the tacos by heating a frying pan over high heat, and cooking each tortilla for 10-20 seconds on each side before stuffing it. Place 3 shrimps in each taco, topped with the cabbage mixture, and drizzled with the sauce.
- If you make these shrimp tacos, don’t forget to leave a rating and comment!
Nutrition (per serving)
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