Shrimp Tacos
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You can make these easy Shrimp Tacos in just 30 minutes. Seared shrimp tossed with lime go on warm tortillas, topped with creamy sriracha mayo, avocado, and crunchy red cabbage. This weeknight dinner tastes like you spent way more time on it than you actually did.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Shrimp Tacos
- Serve This With
Tacos are one of my favorite things to make for dinner when I need something fast that I know everyone will love. This recipe is even faster than those ground beef tacos you probably grew up with.
Here's Why You'll Love This Recipe
- It's quick. You can have dinner ready in just 30 minutes from start to finish.
- That sriracha mayo is addictive. Creamy, spicy, and perfect smeared right onto the tortilla.
- You can use either corn or flour tortillas, whichever you like best.
- These tacos are so fresh. Cabbage, avocado, and a squeeze of lime make every bite so delicious.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Mayonnaise: This is the base for the sriracha mayo. If you want a lighter option, you can use Greek yogurt instead.
- Sriracha sauce: This adds heat to the mayo. Use more or less depending on how spicy you like it.
- Shrimp: Make sure they are peeled and deveined so you can season and cook them right away.
- Kosher salt, garlic powder, and black pepper: This simple seasoning blend lets the shrimp flavor stand out.
- Oil: Use this to sear the shrimp in the skillet.
- Lime juice: Toss with the cooked shrimp to give them a bright, fresh flavor.
- Tortillas: Both corn and flour tortillas work well, so pick your favorite.
- Avocado: Adds creaminess to balance the spicy mayo.
- Red cabbage: Adds crunch and a pop of color.
- Cilantro and lime wedges (optional): These fresh garnishes are a nice way to finish the tacos.
In Photos: How To Make Shrimp Tacos
Step 1: Prep
Stir the mayonnaise and sriracha together in a small bowl.
Whisk until combined.
Step 2: Season & Cook Shrimp
Toss the shrimp with salt, garlic powder, and black pepper.
Heat the oil in a large skillet over medium-high heat until it shimmers.
Add the seasoned shrimp to the hot pan.
Cook until lightly golden on each side.
Take the shrimp off the heat and toss them with lime juice.
Step 3: Warm Tortillas & Add Sriracha Mayo
Toast over medium heat for a minute or two on each side, then stack and wrap in a towel to keep them warm.
Smear a spoonful of sriracha mayo down the center of each tortilla.
Step 4: Build & Enjoy
Top with avocado slices, cooked shrimp, and shredded cabbage.
Finish by topping with fresh cilantro and serving with lime wedges on the side.
Helpful Tips and Tricks
- Be careful not to overcook the shrimp. They only need a couple of minutes per side, so take them off the heat as soon as they turn golden and opaque.
- Warm the tortillas properly. Warm the tortillas briefly and keep them wrapped in a towel. This helps improve their texture and flavor.
- Adjust the heat to taste. Adjust the amount of sriracha to your taste. Add more if you like it spicy, or less if you prefer it mild.
- Storage: Keep the cooked shrimp separate from the toppings. Store them in the fridge for up to 2 days, and reheat in a skillet when ready to eat.
Serve This With
Ingredients
- ⅓ cup mayonnaise
- 2 tablespoons sriracha sauce , (or to taste)
- 1 pound shrimp, peeled and deveined
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 tablespoons oil
- 1 tablespoon lime juice, (juice of one lime)
- 6 tortillas, (taco-sized), corn OR flour
- 1 avocado, ripe
- 4 ounces red cabbage, shredded
- fresh cilantro, optional garnish
- lime wedges, optional garnish
Instructions
- Stir the mayonnaise and sriracha together in a small bowl.
- Season the shrimp with salt, garlic powder, and black pepper.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Sear the seasoned shrimp until lightly golden on each side.
- Remove from the heat and toss the shrimp in lime juice.
- Toast the tortillas over medium heat for a minute or two on each side, then stack and wrap them in a towel to keep warm.
- To assemble the tacos, first smear a spoonful of sriracha mayonnaise down the center of a toasted tortilla, then add avocado slices, cooked shrimp, and shredded cabbage.
- Garnish with fresh cilantro and lime wedges on the side for squeezing.
