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Shrimp Tacos

Delicious and easy-to-make shrimp tacos filled with seasoned shrimp, fresh vegetables, and topped with Greek yogurt for a flavorful fiesta at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Taco Assembly
  • 6 small small flour tortillas Feel free to swap for corn tortillas for a gluten-free version.
  • 1 pound medium shrimp, peeled and deveined Wild-caught is preferred, but farmed is also great.
  • 1 tablespoon olive oil Extra virgin olive oil enhances the flavor.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Use freshly ground for best flavor.
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper Adjust for heat preference.
  • 1 cup shredded cabbage Can use green, red, or slaw mix.
  • 1/2 cup diced tomatoes Substitute with pico de gallo for added flavor.
  • 1/4 cup chopped cilantro Use fresh for the best taste.
  • 1/4 cup Greek yogurt Dairy-free yogurt can be used for a vegan option.
  • 1 lime, cut into wedges Ideal for squeezing over tacos.

Method
 

Cooking
  1. Preheat a non-stick skillet over medium heat.
  2. In a small bowl, combine salt, black pepper, chili powder, cumin, garlic powder, and cayenne pepper.
  3. Toss the shrimp in a separate bowl with the spice mixture until evenly coated.
  4. Add olive oil to the skillet. Once hot, add the shrimp and cook for 2-3 minutes per side until pink and opaque.
  5. Warm the tortillas in the skillet for about 30 seconds on each side until pliable.
  6. Fill each tortilla with the cooked shrimp, shredded cabbage, diced tomatoes, and chopped cilantro.
  7. Top with a dollop of Greek yogurt and a squeeze of lime juice. Serve immediately.

Notes

Avoid overcrowding the skillet to ensure proper cooking of shrimp. Leftover cooked shrimp can be stored for up to 2 days in the fridge.