mexican shrimp tacos recipe

Written BySheba G Updated On
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The Best mexican shrimp tacos recipe

I’m so excited to share this Mexican shrimp tacos recipe with you. As a busy mom, I’m always looking for quick and delicious meals that my family will love. This recipe is a staple in our household and has been a game-changer for mealtime.

The combination of succulent shrimp, fresh cilantro, and tangy lime juice is absolute perfection. Plus, it’s incredibly easy to make and can be ready in just 20 minutes. I’ve made this recipe for family gatherings, weeknight dinners, and even as a special treat for my kids.

They devour it every time! The best part? It’s also packed with nutrients and healthy fats to keep us all energized throughout the day.

My kids love helping me in the kitchen, and this recipe is perfect for teaching them about the importance of fresh ingredients and cooking techniques. We’ve even started a fun tradition where we make this recipe together on Sundays after church. It’s become a special bonding time for us, and I love watching my kids develop a passion for cooking just like their momma did.

This Mexican shrimp tacos recipe is more than just a meal – it’s an experience that brings us closer together as a family.

Mexican Shrimp Tacos

4.7 from 1902 votes

Delicious Mexican shrimp tacos with a zesty lime marinade, topped with fresh avocado, cilantro, and a creamy yogurt sauce. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Shrimp

1 lb shrimp, peeled and deveined
2 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 limes, juiced

For the Yogurt Sauce

1/2 cup Greek yogurt
1/4 cup chopped cilantro
1/4 cup chopped red onion
1/4 tsp salt
1/4 tsp black pepper

For Serving

8 small corn tortillas
1 avocado, sliced
1/2 cup chopped cilantro
1 lime, cut into wedges

👨‍🍳Directions

1Preheat the oven to 400°F (200°C) to warm the tortillas.
2In a medium bowl, combine the shrimp, olive oil, chili powder, cumin, paprika, garlic powder, salt, black pepper, and lime juice.
3Toss the shrimp in the mixture until evenly coated.
4Cover the bowl and refrigerate for 10 minutes to allow the flavors to meld.
5In a separate small bowl, mix together the Greek yogurt, chopped cilantro, chopped red onion, salt, and black pepper to make the yogurt sauce.
Set aside.
6While the shrimp is marinating, place the tortillas in a stack on a baking sheet.
7Cover the tortillas with foil and place in the preheated oven for 5-7 minutes, or until warm and slightly crispy.
8Remove from the oven and keep warm.
9Heat a large skillet over medium-high heat.
10Add the marinated shrimp to the skillet and cook for 2-3 minutes per side, or until the shrimp turn pink and are slightly charred.
11Remove from heat and set aside.
12To assemble the tacos, place 2-3 shrimp on each tortilla, then top with sliced avocado, chopped cilantro, and a dollop of the yogurt sauce.
13Serve with lime wedges on the side.

🔧Equipment

Mixing bowl
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

This Mexican shrimp tacos recipe is always a good idea for any occasion – whether it’s a family gathering, a quick weeknight dinner, or even as a special treat for your kids. The best part?

It’s incredibly easy to make and can be ready in just 20 minutes. Simply store leftover tacos in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Reheat them in the oven or on the stovetop until warmed through. For serving ideas, consider setting up a taco bar with all your favorite toppings – it’s sure to be a hit with your family!

❓ Frequently Asked Questions About Mexican Shrimp Tacos

Q: What type of shrimp should I use for this recipe?

I recommend using peeled and deveined large or extra-large shrimp for this recipe. You can also use frozen shrimp if you prefer, just thaw them first.

Q: Can I make this recipe with other types of protein?

Yes, you can substitute the shrimp with chicken breast or thighs, steak (such as flank steak or skirt steak), or even fish (like cod or tilapia). Just adjust the cooking time accordingly.

Q: How do I store leftover Mexican shrimp tacos?

You can store leftover tacos in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. Reheat them in the oven or on the stovetop until warmed through.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the taco meat mixture (without adding the shrimp) up to 24 hours in advance. Store it in an airtight container in the refrigerator until ready to cook.

Q: What’s the best way to serve these tacos?

You can serve them as is, topped with your favorite toppings such as diced onions, sour cream, avocado, shredded cheese, cilantro, and more!

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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