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SHRIMP STREET TACOS in a corn tortilla with a side of lime

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


  • 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


  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.

Keywords: Mexican Shrimp Street Tacos