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Shrimp tacos in a white bowl, topped with red onion, cotija cheese, avocado, cilantro, red onion, and red cabbage slaw, served with lime wedges, a delicious creamy sauce on a wood cutting board.

Shrimp Tacos

Diana Lopez
These easy shrimp tacos are loaded with juicy seasoned shrimp, crunchy red cabbage, creamy avocado, cotija cheese, and a tangy white taco sauce. Perfect for a quick weeknight dinner, taco night, or summer gathering!
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican American
Servings 8 Tacos
Calories 291 kcal

Ingredients
 
 

Fort the Shrimp

  • 1-1½ lbs. large shrimp, peeled and deveined
  • ½ tsp ground cumin
  • ¼ tsp chili powder
  • ¼ tsp cayenne pepper (Optional)
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ½ tsp salt or to taste
  • 1 tbsp oil

For the Toppings

  • 2 cups shredded red cabbage (About ½ small cabbage)
  • ½ bunch cilantro, chopped
  • ½ small red onion, sliced
  • 2 large avocados, sliced or diced
  • ½ cup cotija cheese or Mexican queso fresco, grated
  • 1-2 limes cut into wedges
  • 8 small tortillas, corn or flour

For the White Taco Sauce

  • ½ cup Mexican crema or sour cream
  • 1 tbsp mayonnaise
  • 1 tbsp lime juice
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp hot sauce or to taste (Optional)
  • Salt to taste

Instructions
 

  • Make the White Taco Sauce: In a small bowl, combine the Mexican crema or sour cream, mayonnaise, lime juice, onion powder, garlic powder, hot sauce, and salt. Mix until smooth and well combined. Cover and refrigerate until ready to serve.
  • Prepare the Toppings: Shred the red cabbage using a sharp knife or potato peeler. Chop the cilantro, thinly slice the red onion, dice or slice the avocados, grate the cheese, and cut the limes into wedges. Set aside.
  • Season the Shrimp: Place the shrimp in a large bowl and season with the cumin, chili powder, cayenne pepper (if using), onion powder, garlic powder, and salt. Toss until evenly coated.
  • Cook the Shrimp: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, or until pink and fully cooked through. Transfer to a bowl and let cool slightly.
  • Warm the Tortillas: Heat the tortillas in a large skillet or comal over medium heat until lightly blistered on both sides. Wrap them in a clean kitchen towel to keep warm.
  • Assemble the Tacos: Fill each tortilla with shrimp and your favorite toppings. Drizzle generously with the white taco sauce and serve with lime wedges on the side.

Notes

  • Warm tortillas are less likely to break when assembling tacos, and this is how you can do it: Stovetop: Warm them over medium heat using a large skillet or comal until they blister on both sides. Oven: Wrap them in aluminum foil, and bake at 350-375 degrees F (180-190 degrees C) for 10 to 15 minutes. Microwave: Wrap them in a slightly damp paper towel, place them on a microwave-safe plate, and heat in 15 to 30-second bursts until they are soft and pliable.
  • Don’t overcook the shrimp, or they can become rubbery.
  • Serve them with jalapeños or extra hot sauce if you like spicier tacos.
  • Other toppings or sauces you can use include lettuce, guacamole, pico de gallo, restaurant-style salsa, or salsa verde.
 
💡Storage
  • Store leftover shrimp in an airtight container in the refrigerator for up to 3 days. 
  • The white taco sauce can be made up to 2 days ahead.
  • Keep toppings and sauce stored separately for best freshness.
Nutritional values are approximate and calculated per serving.

Nutrition

Calories: 291kcal, Carbohydrates: 22g, Protein: 16g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 124mg, Sodium: 842mg, Potassium: 481mg, Fiber: 6g, Sugar: 2g, Vitamin A: 643IU, Vitamin C: 22mg, Calcium: 160mg, Iron: 1mg
Keyword shrimp taco sauce, shrimp tacos, taco sauce
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