What type of shrimp is best for making shrimp tacos?

Large shrimp sized 21-25 count per pound are ideal for shrimp tacos because they hold up well during cooking and provide a good bite. Medium (26-30 count) and small shrimp (31-35 count) can also be used, but smaller shrimp cook faster and require less time to avoid overcooking. Use peeled and deveined shrimp for convenience and better texture.

Which tortillas work best for authentic shrimp tacos?

White corn tortillas are typically preferred for shrimp tacos due to their authentic flavor and natural gluten-free qualities. They have a slightly sweet, earthy taste that complements the shrimp and toppings. If corn tortillas are unavailable or preferred, small flour tortillas can be used but may alter the traditional texture and flavor.

How do I keep shrimp tacos fresh if I want to prepare them in advance?

You can prepare shrimp, toppings, and sauce separately and store each in airtight containers in the refrigerator. Cooked shrimp will last up to 4 days, and the sauce stays fresh for about a week but doesn't freeze well. Keep tortillas separate and warm them just before serving to maintain their texture.

What are some popular toppings to add to shrimp tacos?

Common toppings include shredded red or green cabbage, sliced avocado, chopped red onion, and fresh cilantro. For added flavor and texture, consider pickled red onions, jalapeños, or sautéed red peppers. These toppings add crunch, creaminess, and freshness that pair well with the spiced shrimp.

How should I cook shrimp for shrimp tacos to get the best flavor and texture?

Season shrimp with garlic powder, chili powder, salt, and pepper, then sauté them in olive oil over medium-high heat for 1-2 minutes on each side. Cook until the shrimp turn opaque with slight pink edges but avoid overcooking to keep them tender and juicy. This quick cooking method preserves flavor and texture, making the shrimp perfect for tacos.

Shrimp Tacos Recipe With Zesty Flavors And Fresh Ingredients

Ingredients

Scale

1/3 cup sour cream

1/3 cup mayonnaise

1 1/2 tablespoons lime juice (from one medium lime)

3/4 teaspoon garlic powder

3/4 teaspoon sriracha sauce (adjust to taste)

8 small white corn tortillas (6-inch diameter) or small flour tortillas

1/2 small purple cabbage (2 cups shredded)

1 large avocado (pitted, peeled, and diced)

1/2 red onion (diced)

4 ounces cotija cheese (1 cup grated)

1/4 bunch cilantro (coarsely chopped)

1 lime (cut into 8 wedges)

1 pound raw medium or large shrimp

1 garlic clove (pressed or minced)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cumin

1/4 teaspoon cayenne pepper

1 tablespoon olive oil

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Instructions

1-Prepare the shrimp taco sauce: whisking together 1/3 cup sour cream, 1/3 cup mayonnaise, 1 1/2 tablespoons lime juice, 3/4 teaspoon garlic powder, and 3/4 teaspoon sriracha sauce; set it aside.

2-Prepare the toppings: shred 1/2 small purple cabbage to yield 2 cups, dice 1 large avocado and 1/2 red onion, grate 4 ounces cotija cheese to make 1 cup, and coarsely chop 1/4 bunch cilantro; arrange them in small bowls.

3-Season the shrimp: patting 1 pound raw shrimp dry and mixing with 1 garlic clove, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cumin, and 1/4 teaspoon cayenne pepper.

4-Cook the shrimp: in a large non-stick pan over medium-high heat with 1 tablespoon olive oil, sautéing for 1-2 minutes per side until opaque and pink.

5-Heat the tortillas: by toasting the 8 small tortillas over a gas stove flame, in the oven broiler, or on a griddle or skillet until lightly charred or golden brown.

6-Assemble the tacos: by placing the cooked shrimp and toppings on the tortillas, then drizzle with the prepared sauce.

Last Step:

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Notes

🥫 Use a squeeze bottle or piping bag for easy sauce drizzling.
🔥 Toast tortillas directly over medium/low gas flame for authentic flavor.
🥣 Prepare shrimp, toppings, and sauce ahead and store separately to save time at serving.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Sautéing, Toasting
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 308
Sugar: 4 g
Sodium: 849 mg
Fat: 18 g
Saturated Fat: 5 g
Carbohydrates: 21 g
Fiber: 5 g
Protein: 17 g
Cholesterol: 163 mg