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Spicy shrimp tacos are a great way to change up your typical fish taco. While we also make blackened fish tacos with cod or even blackened salmon tacos, shrimp offers a nice change of pace that’s very easy to cook. Shrimp cook in a matter of minutes, making this a delicious and low-effort meal that’s ready in 20 minutes or less.
The secret to this recipe is in the shrimp seasoning. Dry-rubbed shrimp, blackened in a medley of spices until golden. The paprika, chili powder, cayenne, and garlic give these shrimp tacos a nice smokey and mildly spicy punch.
My shrimp tacos are wrapped in toasted corn tortillas along with shredded cabbage, fresh cilantro, and homemade avocado salsa—it’s an incredibly delicious and fresh-tasting dish.
If you enjoyed this recipe, try my Baja-style fried fish tacos, carne asada tacos, skillet flank steak fajitas, and my easy chicken birria tacos next! All of these tacos pair deliciously with a side of my cilantro lime rice.
Table of Contents
Toasting the Corn Tortillas
My favorite way to eat tacos or fajitas is with toasted corn tortillas. If you have a gas range, place the tortillas directly on the grates and fire up the burner. Cook on medium-low heat for about 15 seconds per side, flipping with a metal spatula. You can also accomplish this right on the grill.
The edges of the tortilla will start to char and crisp and the center will be soft, warm, and pliable. If you’ve run into ripping or tearing corn tortillas, this will remedy the problem and make them much more sturdy and flavorful. This can also be done with flour tortillas.
Avocado Sauce
My avocado sauce is a spin on “salsa de aguacate” or avocado salsa. It’s nearly identical to guacamole in terms of ingredients but blended into a spicier, creamier sauce instead of mashed into guacamole.
I make my avocado sauce in a food processor or blender and pulse it until smooth. Add additional water by the tablespoon if the sauce is too thick. If you don’t have a blender, a NutriBullet or Ninja Single Serve blender works like a charm (this is what I use 99% of the time).
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Spicy Shrimp Tacos
Ingredients
- 1 pound shrimp, raw, peeled, deveined, and tails removed (I used size 31/40)
- 1 package 6-inch corn tortillas
- 1 tablespoon extra virgin olive oil
- Finely shredded green cabbage, for topping
- Fresh chopped cilantro, for topping
- 1-2 limes, cut into small wedges
Shrimp seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 lime, juice squeezed
- Salt, to taste
Avocado sauce
- 1 avocado, peeled, seed removed
- 1-2 garlic cloves
- 1/2 cup cilantro, stems included
- 3/4 cup water
- 2 tablespoons olive oil
- 1 lime, juice squeezed
- 1/2-1 jalapeno, stem removed
- salt, to taste
Instructions
For the avocado sauce
- Combine all ingredients in a blender. Pulse until smooth and creamy. Add additional tablespoons of water if too thick. Consistency should be similar to creamy ranch dressing.
For the shrimp tacos
- Prepare all your shrimp taco toppings and set aside.
- Remove the tails from the shrimp and pat dry with a paper towel. Add juice from half a lime and toss. Add the dry spices and toss until the shrimp are fully coated. They should be heavily seasoned.
- Heat oil over medium-high heat in a cast iron skillet or pan. Once hot, add the shrimp and cook for 1-2 minutes per side or until golden brown and no longer transparent. If using larger or jumbo shrimp, they may take a little longer.
- Serve tacos with warm/toasted tortillas. Fill with a small handful of cabbage, 4 shrimp, chopped cilantro, and a hefty drizzle of avocado sauce. Squeeze a lime wedge over each taco before eating. See note below on toasting corn tortillas.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are outstanding! I have used flour tortillas too. Taco Tuesday will never be the same!
Great taco recipe! Just the right amount of seasoning! Taco Tuesday will never be the same!