Mexican Shrimp Tacos

These tacos are on repeat at my house! They are so fast to make and are basically a one-pan meal, which you know, is high on my list of priorities for a weeknight meal.

Let’s talk shrimp! My favorite frozen shrimp are from Trader Joe’s, Red Argentinian, they’re so soft and have a really good flavor.

Now for tacos, I like to cut up my shrimp because I feel like you get a lot more shrimp per bite. Yes, I like a lot of shrimp! The recipe below is just to get you started, feel free to add other spices as you like. I went with traditional flavors like cumin, paprika and ground coriander. Oh and if you like spicey add in some heat with a pinch of grounded pepper flake!

Mexican Shrimp Street Tacos

• Author: Krista
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 minutes
• Yield: 6 tacos 1x
• Method: Stove Top
• Cuisine: Mexican

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Ingredients

Scale 1x2x3x

• 1  lb large uncooked shrimp – deveined, peeled and each shrimp cut into 3 pieces
• 1 teaspoon onion powder
• 1 or 2 cloves of garlic – chopped
• 1/2 tablespoon ground cumin
• 1 teaspoon paprika
• pinch of ground coriander (optional)
• salt/pepper to your taste
• 1 avocado
• 1 lime – cut in half
• 1 lime – cut into wedges for serving
• 1/2 of a red onion – chopped for topping
• 1 ripe tomato – chopped for topping
• 6 small corn tortillas
• olive oil
• Salsa or spicy ranch – optional

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Instructions

1. In a deep skillet heat a drizzle of olive oil over medium heat, once hot add the garlic and cook for about 2 minutes then add the shrimp and sprinkle with onion powder, cumin, paprika, coriander, salt and pepper. Cook until shrimp are pink, about 3-5 minutes. Once finished cooking squeeze half a lime over the shrimp.
2. Prepare the avocado. Slice open and scoop out the inside, place in a bowl, squeeze in the other half of lime juice and sprinkle with salt, pepper. Using a fork mash up the avocado to a chunky/smooth consistency.
3. Heat tortillas in a skillet or oven (you could also place tortillas between damp paper towels and warm in the microwave for a few seconds). 
4. Assemble. Spread out the smashed avocado on each tortilla shell, then pile on the shrimp and add your toppings, red onion, tomato, salsa, and/or ranch. Serve with lime wedges.

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Keywords: Mexican Shrimp Street Tacos