Go Back

Shrimp Tacos

Shrimp tacos with lime-garlic shrimp, quick skillet searing, and crunchy cabbage topped with a lime crema and fresh cilantro. Soft corn tortillas hold plump pink shrimp for a bright, coastal-style taco with lime and cilantro in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
marinating 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lime-garlic shrimp
  • 1 lb large shrimp peeled and deveined
  • 3 clove garlic minced
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 0.5 tsp paprika
  • 0.1 salt to taste
  • 0.1 pepper to taste
Taco toppings
  • 8 corn tortillas
  • 1 cup shredded cabbage
  • 0.5 cup Mexican crema or sour cream
  • 0.25 cup fresh cilantro chopped
  • 0.25 lime wedges for serving
  • 0.25 hot sauce for serving

Equipment

  • 1 cast iron skillet

Method
 

Marinate the shrimp
  1. Toss shrimp with minced garlic, lime juice, olive oil, cumin, paprika, salt, and pepper to coat evenly. Let marinate for 5 minutes.
Cook the shrimp
  1. Heat a large skillet or griddle over high heat. Cook shrimp for 2-3 minutes per side until pink and cooked through, being careful not to overcook.
Warm tortillas and build tacos
  1. Warm tortillas in a dry skillet until pliable. Fill each tortilla with shrimp and top with shredded cabbage.
Finish and serve
  1. Drizzle with crema and sprinkle with fresh cilantro. Serve with lime wedges and hot sauce.

Notes

For best texture, marinate for exactly 5 minutes—longer can make shrimp feel slightly firmer. Store leftover shrimp and toppings separately in the refrigerator up to 2 days; reheat shrimp briefly in a hot skillet to avoid overcooking. No freezer option for best results. For a lighter option, swap Mexican crema/sour cream with plain Greek yogurt.