Shrimp Tacos

These healthy shrimp tacos with salad are easy and delicious! Served on a warm tortilla with a delicious shrimp taco sauce.

Shrimp tacos

These are the BEST shrimp tacos with coleslaw, cilantro and spicy taco sauce, so good you’ll want them on all your tacos. Madison loves shrimp tacos and I recently made this easy shrimp taco recipe for her. They’re a quick and easy dinner that’s perfect for Taco Tuesdays, Cinco De Mayo, or any night of the week. If you like, you can also garnish them with pickled red onions to give them a little zing. Other taco recipes you might love are these cod tacos, ground beef tacos, or slow cooker chicken tacos.

To save time, I like to buy my shrimp peeled and de-toothed, which are usually available frozen. Simply thaw it in the refrigerator overnight or in the sink in a colander with cold running water. I also buy pre-chopped cabbage when I need a quick dinner on the table. With these simple shortcuts the total time to make it is about 20 minutes!

Ingredients for the shrimp tacos

• Shrimp: You will need 16 ounces of peeled and cleaned jumbo shrimp. You can buy fresh or frozen shrimp.
• Shrimp Taco Seasoning: Mince two cloves of garlic and use your favorite seasoning salt, such as Tajin or Old Bay. You can also make taco spice with garlic powder, onion powder, ground cumin, paprika, cayenne pepper, and chili powder.
• Tortilla: I prefer corn tortillas with shrimp tacos, but flour would work too.
• Slaw: Shredded green or red cabbage, jalapeño, red onion, fresh lime juice, salt, coriander
• Ingredients for the shrimp taco sauce: Mayonnaise, Greek yogurt or sour cream, lime juice, Sriracha or Louisiana chili sauce

How to make shrimp tacos

1. Season the shrimp: Drizzle the shrimp with olive oil and sprinkle with the garlic and salt.
2. Creamy sauce for shrimp tacos: Mix mayonnaise, sour cream, lime juice and hot sauce in a small bowl. If necessary, add a few drops of water to dilute it so that it can drizzle.
3. Coleslaw: Combine shredded cabbage, onion, jalapeño, lime juice, and cilantro in a large bowl. Cover it and put it in the refrigerator.
4. Air fry the shrimp: Preheat the fryer to 180°C and cook the prawns for six minutes, shaking the basket halfway through, until cooked in the centre.
5. How to reheat corn tortillas: If you have a gas stove, turn on one burner and hold each tortilla over an open flame with tongs. Charlot until there are a few brown spots, then turn it over to do the other side. You can also heat the tortillas in a pan on the stove for about 30 seconds.

What to serve with shrimp tacos?

I like to serve them with lime wedges. Here are some side dish ideas for these juicy shrimp tacos:

Can you eat leftover shrimp tacos?

Shrimp tacos are best eaten fresh, but you can also save the shrimp for leftovers. Store the tortillas, shrimp, salad and salsa separately. Shrimp will keep in the refrigerator for up to three days and can be microwaved or eaten cold.

Variations

• Allergic to shrimp? Replace it with white fish, such as cod, flounder or tilapia. Check out these cod tacos.
• No air fryer? Brown the prawns in the pan for a few minutes, turning them halfway, until they are opaque and cooked.
• Not a fan of slaw? Try these spicy shrimp tacos with mango salsa, pico de gallo or salsa verde.
• Tortilla: Swap corn tortillas for flour tortillas or, for a lighter taco, use lettuce wraps instead.

More shrimp recipes you’ll love