Shrimp Tacos: Mexican Seafood Tacos with Lime Crema
Decide whether to warm your corn tortillas in a microwave or a dry skillet for these shrimp tacos. Use a dry skillet for 10–15 seconds per side to achieve a better texture. Drizzle each tortilla with olive oil and toast for 30–40 seconds on each side. This step ensures the base is lightly browned and fragrant rather than soft.
These tacos combine 900g (2 lbs) of peeled, deveined shrimp seasoned with smoked paprika, cumin, and ancho chili powder. You balance the heat of the seared seafood with a cold cilantro slaw and a zesty Greek yogurt crema. The result is a bright, savoury meal with a contrast of warm protein and crisp, acidic cabbage. Serve them immediately while the tortillas remain warm and crispy.
Shrimp Tacos: Mexican Seafood Tacos with Lime Crema
Recipe cardIngredients
Watch how it's made
Instructions
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Season the shrimp
Pat the shrimp dry with paper towels. Toss them in a medium bowl with olive oil, salt, pepper, garlic powder, smoked paprika, cumin, and ancho chili powder. Ensure they are evenly coated so the flavour is consistent in every bite.
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Sear the shrimp
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 2-3 minutes on each side. Remove them when they are pink and opaque to avoid a rubbery texture.
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Whisk the crema
Combine the Greek yogurt, 1 tbsp lime juice, lime zest, garlic powder, and salt in a small bowl. Whisk until smooth. This creates a zesty balance to the spiced shrimp.
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Prepare the slaw
Toss the cabbage, red onion, apple cider vinegar, salt, and pepper in a medium bowl. Let the mixture sit while you finish the shrimp. The vinegar softens the raw cabbage for a better crunch.
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Toast the tortillas
Warm corn tortillas on a dry skillet for 10-15 seconds per side or microwave in a damp towel for 30 seconds. Drizzle with olive oil and toast for 30-40 seconds on each side. This makes them fragrant and prevents them from splitting.
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Assemble the tacos
Place a few spoonfuls of cabbage slaw in the centre of each tortilla. Top with 3-4 shrimp and drizzle a tablespoon of lime crema over the top. Finish with cilantro, avocado slices, and crumbled cotija cheese.
Watch the shrimp carefully during the searing process. Overcooking makes the meat rubbery and tough. Remove the shrimp from the skillet the moment they turn pink and firm to maintain a tender, succulent texture.
What to serve with it
Pair these tacos with Mexican rice or grilled corn to create a more hearty meal. You can also serve a crisp salad or quinoa on the side. For a glossy finish, drizzle a thin line of extra-virgin olive oil over the assembled tacos before they reach the table.
Storing and reheating
Store the cooked shrimp and the cabbage slaw in separate airtight containers in the refrigerator for up to 2 days. You must assemble the tacos fresh. This ensures the corn tortillas remain crisp and do not become soggy from the moisture in the lime crema and slaw.
Nutrition per serving
- Calories
- 385
- Protein
- 32.4 g
- Carbs
- 22.8 g
- Fat
- 18.2 g
- Fiber
- 4.1 g
- Sugar
- 6.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What are the best ingredients for shrimp tacos?
Use peeled and deveined shrimp seasoned with smoked paprika, cumin, and ancho chili powder. Combine these with corn tortillas, a cabbage and red onion slaw, and a lime crema made from Greek yogurt to balance the heat with acidity.
What kind of sauce goes with shrimp tacos?
A lime crema is ideal because the Greek yogurt provides a cooling base. Adding lime zest and garlic powder creates a zesty contrast that cuts through the richness of the shrimp and the creaminess of the optional avocado.
What goes well with shrimp in a taco?
Shredded little green cabbage and thinly sliced red onion provide a necessary crunch. Fresh cilantro, crumbled cotija cheese, and sliced avocado add layers of flavour and texture that complement the seared shrimp and the citrus notes.
What are the ingredients in Bobby Flay's shrimp tacos recipe?
This recipe does not follow Bobby Flay's specific version. It uses a distinct blend of ancho chili powder, smoked paprika, and a Greek yogurt-based lime crema to achieve its specific savoury and zesty profile.
