If you're looking for a quick and flavorful dinner that's easy enough for a busy weeknight but delicious enough for company, these Easy Shrimp Tacos are exactly what you need. Tender, juicy shrimp are coated in fajita seasoning and cooked alongside charred poblano peppers, then piled into warm tortillas with a crisp cabbage slaw and your favorite toppings.
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Why You'll Love This Recipe
- Ready in about 30 minutes.
- Perfect for busy weeknights.
- Fresh, vibrant flavors in every bite.
- Easily customizable with your favorite toppings.
- Works with both flour and corn tortillas.
- Great for entertaining or feeding the family.
Ingredients You'll Need
Shrimp
Extra-large shrimp cook quickly and stay juicy and tender. Be sure they're peeled, deveined, and patted dry before seasoning.
Poblano Peppers
Poblano peppers add a mild smoky flavor and become beautifully tender when sautéed.
Fajita Seasoning
Using a prepared fajita seasoning blend keeps this recipe simple while adding plenty of flavor.
Cabbage Slaw
A simple mixture of cabbage, lime juice, olive oil, and cilantro provides freshness and crunch without overpowering the shrimp.
Tortillas
Use your favorite flour or corn tortillas. Warm tortillas make all the difference, so don't skip this step.
Toppings
Customize your tacos with sliced avocado, jalapeños, crema, pickled onions, queso fresco, and extra lime wedges.
How to Make Easy Shrimp Tacos
Make the Slaw
Combine shredded cabbage, lime juice, olive oil, cilantro, salt, and pepper in a bowl. Toss well and set aside while you prepare the shrimp.
Cook the Peppers
Sauté the poblano peppers until they're tender and lightly charred. This brings out their natural sweetness and smoky flavor.
Cook the Shrimp
Season the shrimp with fajita seasoning and cook in batches until opaque and just cooked through. Shrimp cook quickly, so keep an eye on them to avoid overcooking.
Finish the Filling
Return the peppers to the skillet with the shrimp and squeeze fresh lime juice over everything for a bright, citrusy finish.
Assemble
Fill warm tortillas with cabbage slaw, shrimp, and peppers. Add your favorite toppings and serve immediately.
Tips for Success
- Pat the shrimp dry before seasoning to help them brown properly.
- Cook shrimp in batches to avoid overcrowding the skillet.
- Don't overcook the shrimp. They're done as soon as they turn opaque and curl into a loose "C" shape.
- Warm tortillas before serving for the best texture and flavor.
- Prep the slaw ahead of time to make dinner even easier.
Topping Ideas
These tacos are incredibly versatile. Try adding:
- Diced mango or pineapple
- Cotija cheese
- Fresh pico de gallo
- Sliced radishes
- Hot sauce
- Guacamole
- Extra cilantro
Storage Tips
Store leftover shrimp and peppers in an airtight container in the refrigerator for up to 2 days.
The cabbage slaw can be stored separately in the refrigerator for up to 2 days.
For best results, store all components separately and assemble the tacos just before serving.
Frequently Asked Questions
Yes you can use frozen shrimp. Thaw frozen shrimp completely and pat them dry with paper towels before seasoning and cooking.
You can prepare the cabbage slaw several hours ahead and refrigerate it until serving. The shrimp are best enjoyed freshly cooked but can be reheated gently if needed.
Poblano peppers are generally mild, making these tacos family-friendly. For more heat, add sliced jalapeños or your favorite hot sauce.
Both flour and corn tortillas work well. Flour tortillas are soft and pliable, while corn tortillas offer a more traditional flavor.
Mexican rice, black beans, refried beans, street corn, chips and salsa, or a simple avocado salad all pair wonderfully with these tacos.
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Suggested Recipes
Easy Shrimp Tacos
These Easy Shrimp Tacos are packed with juicy fajita-seasoned shrimp, smoky poblano peppers, and a fresh cabbage slaw, all tucked into warm tortillas. They're quick enough for busy weeknights and customizable with all your favorite taco toppings.
Ingredients
Shrimp and Peppers
- 2 poblano peppers, halved, seeded, and sliced
- 2 tablespoons vegetable oil, divided
- 2 tablespoons fajita seasoning, divided
- 2 pounds extra-large shrimp, peeled, deveined, tails removed, and patted dry with paper towels
- Kosher salt and freshly ground black pepper, to taste
- 2 limes
- 12 flour or corn tortillas
Simple Cabbage Slaw 2 cups shredded cabbage
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh cilantro
Garnishes
- Sliced avocado
- Sliced jalapeño
- Crema
- Pickled onions
- Crumbled queso fresco
- Lime wedges
Instructions
Make the Cabbage Slaw
- In a medium bowl, combine the shredded cabbage, lime juice, and olive oil. Season with salt and pepper to taste and toss with the chopped cilantro. Set aside until ready to serve.
Cook the Shrimp and Peppers
- In a large bowl, toss the shrimp with 1 tablespoon of the fajita seasoning until evenly coated.
- Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the poblano peppers and season with the remaining 1 tablespoon fajita seasoning. Cook, stirring occasionally, until the peppers are tender and lightly charred, about 5 minutes. Transfer the peppers to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add half of the shrimp in an even layer and cook until opaque and just cooked through, about 1 to 1½ minutes per side. Transfer to a clean plate and repeat with the remaining shrimp.
- Return the peppers to the skillet with the cooked shrimp. Squeeze the juice of 1 lime over the top and season with additional salt and pepper to taste, if needed.
Assemble the Tacos
- Warm the tortillas directly over a gas burner, turning occasionally, until lightly charred. Alternatively, wrap the tortillas in a damp paper towel and microwave until warm, about 30 seconds.
- Fill each tortilla with cabbage slaw, shrimp, and peppers. Garnish with avocado, jalapeño, crema, pickled onions, crumbled queso fresco, and lime wedges. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 561Total Fat: 16gSaturated Fat: 3gUnsaturated Fat: 14gCholesterol: 481mgSodium: 2698mgCarbohydrates: 47gFiber: 7gSugar: 3gProtein: 57g
*Nutrition information is an estimate and will vary.*
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