15 Minute Easy Shrimp Tacos Recipe
Introduction
These 15 Minute Easy Shrimp Tacos are a quick and flavorful meal perfect for busy weeknights. Fresh shrimp seasoned and cooked to perfection, paired with a tangy slaw and creamy sauce, make for a delicious and satisfying taco experience.
Ingredients
- 1 pound raw shrimp (peeled & deveined)
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 14 ounces coleslaw mix
- 1/2 small bunch cilantro (finely chopped)
- Avocado oil (for frying)
- Ground black pepper (to taste)
- 9 corn tortillas
- For the easy guacamole (optional):
- 1/2 cup plain yogurt (2%+ fat)
- 1/4 cup mayo (I use avocado oil mayo)
- 1 lime (juice of)
- 1/2 teaspoon taco seasoning
- 1/4 teaspoon salt
- Pinch cayenne
- Ground black pepper (to taste)
Instructions
- Step 1: In a bowl, mix the shrimp with taco seasoning and garlic powder. Set aside to marinate briefly.
- Step 2: In a small bowl, combine plain yogurt, lime juice, taco seasoning, cayenne, salt, and black pepper to create the sauce.
- Step 3: Heat avocado oil in a skillet over high heat. Cook the shrimp until they turn pink and are cooked through, about 2-3 minutes per side.
- Step 4: Toss the coleslaw mix with finely chopped cilantro and some of the prepared sauce until well combined.
- Step 5: Warm the corn tortillas in a dry skillet for about 10 seconds on each side until pliable and slightly toasted.
- Step 6: Assemble the tacos by filling each tortilla with cooked shrimp and the dressed slaw. Drizzle additional sauce on top before serving.
Tips & Variations
- For extra creaminess, add diced avocado to the slaw or serve with slices on the side.
- Use shrimp tails-on if you prefer a rustic presentation and extra flavor.
- Swap taco seasoning with a homemade mix of chili powder, cumin, paprika, and oregano for a fresher taste.
- To make it spicier, add extra cayenne or a few dashes of hot sauce to the sauce.
Storage
Store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp quickly in a hot skillet or microwave before assembling tacos. Keep tortillas wrapped in a clean towel at room temperature or briefly warm before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Be sure to thaw them completely and pat dry before seasoning and cooking to avoid excess moisture.
What can I substitute for corn tortillas?
You can use flour tortillas or lettuce wraps for a low-carb option. Warm them gently before filling for best texture.
Print15 Minute Easy Shrimp Tacos Recipe
This 15 Minute Easy Shrimp Tacos recipe offers a quick and flavorful meal perfect for weeknights. Featuring seasoned shrimp sautéed to perfection, fresh coleslaw tossed with a zesty cilantro-yogurt sauce, and warm corn tortillas, these tacos bring vibrant textures and tastes together effortlessly. Optional easy guacamole adds a creamy touch, making this recipe a crowd-pleaser that’s ready in no time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings (approximately 9 tacos) 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Halal
Ingredients
Shrimp and Seasoning
- 1 pound raw shrimp (peeled & deveined)
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- Avocado oil (for frying, approx. 2 tablespoons)
- Ground black pepper (to taste)
Coleslaw Mix
- 14 ounces coleslaw mix
- 1/2 small bunch cilantro (finely chopped, about 1/4 cup)
Sauce
- 1/2 cup plain yogurt (2%+ fat)
- 1/4 cup mayo (avocado oil mayo preferred)
- 1 lime (juice of)
- 1/2 teaspoon taco seasoning
- 1/4 teaspoon salt
- Pinch cayenne pepper
- Ground black pepper (to taste)
Others
- 9 corn tortillas
- Easy guacamole (optional)
Instructions
- Season the shrimp: In a medium bowl, combine the peeled and deveined shrimp with 1 tablespoon taco seasoning and 1 teaspoon garlic powder. Mix well to ensure the shrimp is evenly coated. Set aside to marinate briefly.
- Prepare the sauce: In a small bowl, whisk together the plain yogurt, mayo, lime juice, 1/2 teaspoon taco seasoning, 1/4 teaspoon salt, a pinch of cayenne, and black pepper to taste. Adjust seasoning if needed and set aside.
- Cook the shrimp: Heat avocado oil in a skillet over high heat. Once hot, add the seasoned shrimp and sauté until they turn pink and opaque, about 3-4 minutes, stirring occasionally to avoid sticking. Remove from heat.
- Make the slaw: In a large bowl, toss the coleslaw mix with finely chopped cilantro and some of the prepared sauce to lightly coat. This adds freshness and flavor to the slaw.
- Warm the tortillas: Heat the corn tortillas one at a time in a dry skillet over medium-high heat for about 10 seconds on each side until warm and pliable.
- Assemble the tacos: Lay the warmed tortillas flat, fill each with cooked shrimp and a generous helping of the cilantro slaw. Drizzle additional prepared sauce on top. Optionally, add a spoonful of easy guacamole before serving for extra creaminess and flavor.
Notes
- For best results, use fresh or thawed shrimp to ensure quick cooking and optimal texture.
- Adjust cayenne pepper in the sauce according to your spice preference.
- Avocado oil is preferred for frying shrimp due to its high smoke point and mild flavor.
- Warm tortillas just before assembling to prevent them from drying out or cracking.
- These tacos pair well with a side of Mexican rice or black beans for a fuller meal.
Keywords: shrimp tacos, easy shrimp recipe, taco seasoning, quick dinner, Mexican food, skillet shrimp, coleslaw tacos, weeknight meal
