Easy Shrimp Tacos Delight
These shrimp tacos feature tender, spiced shrimp with crunchy cabbage and creamy spicy sauce. A perfect quick Mexican main dish for flavorful taco nights or casual meals at home.
Equipment
- 1 mixing bowl for preparing sauce and coating shrimp
- 1 skillet for cooking shrimp
- 1 skillet or microwave to warm tortillas
Ingredients
- ½ cup Greek yogurt
- 2 tablespoons fresh lime juice
- ½ teaspoon sriracha sauce
- ½ teaspoon garlic powder for sauce
- ⅛ teaspoon smoked paprika for sauce
- pinch of salt for sauce
- water as needed to thin sauce
- 1 pound large shrimp peeled and deveined
- 1 teaspoon smoked paprika for shrimp
- ½ teaspoon garlic powder for shrimp
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 8 small corn or flour tortillas
- ½ small red or green cabbage shredded
- 1 avocado sliced
- ¼ cup coarsely chopped fresh cilantro
- ¼ cup crumbled Cotija cheese
Instructions
- In a mixing bowl, combine Greek yogurt, lime juice, sriracha, garlic powder, smoked paprika, and salt. Stir until smooth and add water to achieve desired sauce consistency.
- In another bowl, toss shrimp with smoked paprika, garlic powder, dried oregano, onion powder, salt, and black pepper until fully coated.
- Heat olive oil in a skillet over medium-high heat. Cook shrimp for about 2 minutes per side, until pink and opaque.
- Warm tortillas using a skillet or microwave.
- Assemble tacos by layering shredded cabbage, cooked shrimp, avocado slices, cilantro, and Cotija cheese on each tortilla.
- Drizzle the creamy spicy sauce over the assembled tacos before serving.
Notes
- Use fresh lime juice for best flavor.
- Adjust sriracha to control spice level.
- Substitute Cotija with feta if unavailable.
- Store leftover shrimp separately to maintain texture.