Shrimp Tacos with Sauce
A vibrant shrimp tacos with sauce recipe featuring seasoned shrimp, warm tortillas, and fresh toppings. Fast, flavorful, and ideal for quick dinners or casual gatherings.
4 Servings
Ingredients
For the Shrimp:
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- Additional olive oil for cooking
For Assembly and Serving:
- 8 corn or flour tortillas
- Shredded green or purple cabbage optional
- Chopped onion optional
- Diced avocado optional
- Pico de gallo or salsa optional
- Chopped fresh cilantro optional
- Crumbled queso fresco optional
- Lime wedges for garnish
Instructions
Season the Shrimp:
- In a medium bowl, combine the shrimp with 1 tablespoon olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly and allow to rest for 5–10 minutes.
Cook the Shrimp:
- In a large skillet or grill pan, heat a drizzle of olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, or until they are pink, opaque, and lightly seared. Remove from heat immediately to avoid overcooking.
Warm the Tortillas:
- In a dry skillet over medium heat, warm the tortillas for approximately 30 seconds per side until they are pliable and slightly charred. Transfer to serving plates.
Assemble the Tacos:
- Divide the cooked shrimp evenly among the tortillas. Garnish with any combination of shredded cabbage, chopped onion, diced avocado, salsa, cilantro, or queso fresco, according to personal preference.
Serve:
- Accompany each taco with a wedge of lime for added freshness. Serve immediately while warm.
Notes
To ensure this recipe is gluten-free, use certified gluten-free corn tortillas and verify that all spices and toppings (particularly queso fresco and salsa) are free from gluten-containing additives or cross-contamination.