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Shrimp Tacos on a plate with crunchy red cabbage, avocado slices, Cotija cheese, and creamy spicy sauce drizzle

Shrimp Tacos

Easy Shrimp Tacos with smoky seasoned shrimp, crunchy cabbage, avocado, and a creamy spicy Greek yogurt sauce served in warm tortillas. Ready in about 30 minutes.
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Prep Time 25 minutes
Cook Time 4 minutes
Total Time 29 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 381
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup plain Greek yogurt 2% or full-fat
  • 2 tbsp fresh lime juice
  • 1/2 tsp sriracha sauce or to taste
  • 1/2 tsp garlic powder for sauce
  • 1/8 tsp smoked paprika for sauce
  • pinch of salt for sauce
  • water as needed to thin sauce
  • 1 lb large shrimp peeled and deveined, patted dry
  • 1 tsp smoked paprika for shrimp
  • 1/2 tsp garlic powder for shrimp
  • 1/2 tsp dried oregano
  • 1/4 tsp onion powder
  • 1/4 tsp salt for shrimp
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 8 small corn or flour tortillas
  • 1/2 small red or green cabbage shredded
  • 1 avocado sliced
  • 1/4 cup fresh cilantro coarsely chopped
  • 1/4 cup Cotija cheese crumbled

Equipment

  • Large nonstick skillet
  • Small mixing bowls
  • Whisk
  • Cutting board and knife
  • Paper towels

Method
 

  1. Whisk together Greek yogurt, lime juice, sriracha, garlic powder, smoked paprika, and salt in a small bowl. Thin with water one teaspoon at a time until pourable. Refrigerate while you prep the shrimp.
  2. Pat shrimp completely dry with paper towels. Mix all shrimp seasonings in a small bowl. Sprinkle evenly over both sides of the shrimp and press gently to adhere.
  3. Heat olive oil in a large nonstick skillet over medium heat. Add shrimp in a single layer and cook about 2 minutes per side until pink and curled. Do not overcook. Transfer to a plate and cover loosely.
  4. Warm tortillas one at a time in a hot dry skillet for 30 seconds per side, or microwave wrapped in a damp paper towel for 45 to 60 seconds.
  5. Assemble tacos: fill each tortilla with shredded cabbage, avocado slices, and cooked shrimp. Drizzle with sauce and top with cilantro and crumbled Cotija cheese. Serve immediately.

Notes

Pat shrimp completely dry before seasoning for best texture. Do not overcook shrimp — they are done when they turn pink and curl. Sauce can be made up to 2 days ahead. Feta cheese is a good substitute for Cotija. Store components separately in the fridge and assemble fresh.