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Shrimp Tacos

Delightful shrimp tacos with a perfect balance of spices, crunchy veggies, and creamy Greek yogurt, ideal for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 330
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 small flour tortillas Soft and pillowy.
  • 1 pound medium shrimp, peeled and deveined Choose fresh or frozen.
  • 1 tablespoon olive oil Extra virgin for richer taste.
  • 1/2 teaspoon salt Sea salt recommended.
  • 1/2 teaspoon black pepper Freshly cracked preferred.
  • 1 teaspoon chili powder Adds warmth and depth.
  • 1 teaspoon cumin Essential for earthy undertone.
  • 1/2 teaspoon garlic powder Enhances flavor.
  • 1/4 teaspoon cayenne pepper Adjust based on spice preference.
  • 1 cup shredded cabbage Can choose red or green.
  • 1/2 cup diced tomatoes Fresh and juicy.
  • 1/4 cup chopped cilantro Brings freshness.
  • 1/4 cup Greek yogurt Creamy and tangy alternative to sour cream.
  • 1 unit lime, cut into wedges For tangy squeeze.

Method
 

Preparation
  1. Preheat a non-stick skillet over medium heat.
  2. In a small bowl, mix together salt, black pepper, chili powder, cumin, garlic powder, and cayenne pepper.
  3. In a separate bowl, toss the shrimp with the spice mixture until evenly coated. Let marinate for about 10 minutes.
Cooking
  1. Add olive oil to the skillet. Once heated, add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque.
  2. Warm the flour tortillas in the same skillet for about 30 seconds on each side.
Assembly
  1. Fill each tortilla with cooked shrimp, shredded cabbage, diced tomatoes, and chopped cilantro.
  2. Top with Greek yogurt and a squeeze of lime juice.
  3. Serve immediately with lime wedges on the side.

Notes

For extra crunch, use roasted corn or crispy tortilla strips as a topping. Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days.