Easy Shrimp Tacos
Nothing beats delicious fresh seafood in the summer. These Cilantro Lime Shrimp Tacos are light and delicious, the perfect summertime lunch, dinner, and if you’re as big of a shrimp fan as me, sometimes even breakfast. The cilantro lime coleslaw puts these tacos over the top.
Whether you are a fish eater or not, you are going to go crazy over these healthy shrimp tacos. They are quick, delicious, fresh and a family favorite for sure. These are quite possibly, the best tacos I have ever tasted.
Related Recipe: Try our Instant Pot Cilantro Lime Chicken (Dump and Go) Recipe!
Don’t let fish intimidate you
Fish can be intimidating, but don’t let it. Especially with this recipe. You will be amazed at how easy it is to make these shrimp tacos.
Tips for how to cook shrimp
Shrimp can be difficult to know when it is done cooking. But here are a few easy tips to help you know when your shrimp is done, so you don’t overcook it and it will still pop in your mouth.
Tip 1: Frozen is better than fresh. I know what you’re thinking, how is this possible? Well unless you are getting them fresh from the ocean, chances are you are getting them at your local grocery store and they were once fresh, then frozen, then thawed for display.
The fish in the display case are also lying around with a bunch of other fish smells and flavors and are losing their quality with every passing day.
We recommend buying them frozen because chances are, they will be fresher than the shrimp you see in the case at a grocery store.
Tip 2: Thaw fish by running cold water over it. If you are microwaving shrimp to thaw them, you are doing it all wrong. Shrimp are fast cooking fish. If you microwave them, they will be dry, small, and chewy like a bad piece of steak.
We recommend running the bag of frozen shrimp under cold or lukewarm water until thawed. This will usually take about 8-10 minutes.
Tip 3: Don’t overcook. Shrimp cook faster than any poultry or meat, so don’t leave them to cook. Watch them carefully because they will be cooked in a matter of minutes.
Shrimp usually go from a grayish blue color, to a white-peach color.
Tip 4: Cook your shrimp until they are shaped like the letter C.
You don’t want the shrimp to cook into circles. If your shrimp have cooked until their two ends have touched each other, they have been overcooked.
Instead, cook the shrimp until they are perfect C’s or have reached the beginning stages of the white-peach color.
If the shrimp are U-shaped, they are under cooked. Cook the shrimp until their ends are close but not touching, for the best quality and taste.
related recipe: if you love these cilantro lime chicken tacos, be sure and try our GRILLED TILAPIA TACOS. So easy to make and taste amazing!
Watch how to make this recipe:
Check out these other shrimp recipes:
- Shrimp Protein Bowl with Mango Salsa
- Grilled Buffalo Shrimp
- The Best Shrimp Scampi
- Sweet and Sour Shrimp with Broccoli
- Shrimp Taco Bites
Healthy Cilantro Lime Shrimp Tacos Recipe
Ingredients
- 1 pound deveined shrimp, (peeled and tails removed)
- 1 teaspoon fajita seasoning
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon olive oil
- 1 garlic clove, chopped
- ¼ cup cilantro, chopped
- ¼ cup sour cream
- 2 cups shredded cabbage
- 3 Tablespoons Lime Juice
- 6 corn tortillas, 6 inch
- 2 avocados, peeled and chopped
- ¼ cup crumbled feta cheese, topping
Equipment
Instructions
- In a bowl, combine shrimp with fajita seasoning, cumin, salt, and pepper. Toss until combined.
- Drizzle olive oil on a skillet over medium heat, and add shrimp and garlic.
- Saute 5-8 minutes flipping every few minutes until shrimp has cooked through and is pink.
- In a separate bowl combine cilantro, sour cream, cabbage, and lime juice.
- To assemble tacos, layer shrimp, coleslaw, avocado, and Feta cheese onto corn tortillas.
Notes
- You can also use flour tortillas in place of the corn tortillas.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Recipe Inspired by: Pinch Of Yum
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