Go Back

Easy Shrimp Taco With Avocado

5 from 2 votes
This healthy easy shrimp taco with avocado recipe is going to be an absolute flavor explosion. It is an easy weeknight dinner and comes together in less than 30 minutes. It is going to become one of your family's favorite recipes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound medium or large frozen shrimp pre-cooked (you can remove the tails if you like)
  • 1 tablespoon garlic minced
  • 2-3 cups red cabbage shredded
  • ½ cup cilantro, finely chopped
  • Olive oil, for frying the shrimp
  • 6-8 inch flour tortillas
  • 2 cups grated Cotija cheese
  • ¼ cup red onion
  • 2 limes, cut into wedges.
  • 2 tablespoon lime juice
  • Salt to taste
  • 1 avocado
Ingredients for Shrimp Taco Sauce:
  • ¼ cup sour Cream
  • ¼ cup mayonnaise
  • 1 lime juice
  • 2 tablespoon Sriracha sauce, or to taste

Equipment

  • Knife
  • Pan
  • Cutting board
  • Mixing bowls
  • Lime squeezer

Method
 

  1. In a medium bowl, add shrimp, salt, and the juice of 2 limes. Mix them all together and set them aside.
  2. In a small bowl, add mayo, lime juice, and sriracha mix and also set aside.
  3. Heat a skillet over medium heat with 1 tablespoon of olive oil and then add the shrimp.
  4. Cook for no more than 1-2 minutes on each side. You just want them to be cooked through and not overcooked.
  5. Warm the flour tortillas in a pan over medium-high heat for about 5-10 minutes per side or until they reach your preferred char level. Also, feel free to press them down with a spatula if they try to puff up.
  6. Serve the shrimp on the dinner table with warm tortillas, cabbage, avocado slices, cilantro, lime juice cheese, and a drizzle of the sauce.

Notes

Shrimp: This recipe calls for pre-cooked shrimp which requires up to 1-2 minutes on a pan. You will need to defrost the shrimp for about 30 minutes and pad them dry before cooking.
Flour tortillas: I prefer using 8-10 inch flour tortillas. Corn tortillas would work great as well but you'll have to use two because they tend to fall apart easily. Microwaving your tortillas is an option if you're in a hurry. If you decide to do that, be sure to follow the directions that are on the package.
Red cabbage: Red cabbage adds crunchiness and much flavor to the tacos. You can also use coleslaw as a substitute for red cabbage. When building the taco, start with cabbage first. It will act as a barrier between any wet ingredient and the tortilla.
Avocado: The best kind of avocado for this recipe is the Haas avocado. It is the one commonly used for tacos.
Red onions, fresh cilantro & lime juice: These fresh ingredients are used to add flavor to the tacos.
Cheese: The best cheese for tacos is Mexican Cotija cheese. Use medium cheddar cheese if you can’t find Cojita cheese.
Sour cream & mayo: I usually use store-bought sour cream and mayonnaise.
Sriracha sauce: We love Sriracha sauce but you don't have to use it. If your sauce is too hot, add a little honey or sugar to it. This will reduce its spiciness.