Hello there, seafood lovers. These quick little healthy Easy Shrimp Tacos have onion, garlic, tomato, and green chilis and are all cooked until soft in a little olive oil, plenty of spices for a burst of flavor, then a quick cook of the shrimp. Top them with avocado and cotija cheese and they won't disappoint.
History of Shrimp Tacos
Tacos de camarones ("shrimp tacos") originated in Baja California, Mexico. Corn or flour tortillas are filled with grilled or fried shrimp along with toppings.  These easy sautéed shrimp tacos are fast, flavorful, and healthy. Frying the tortillas crisp is one of my favorite parts of the dish. The slight crunch in each bite soaks up the juicy filling. It's all just dreamy.
What Do I Need To Make Easy Shrimp Tacos?
For this recipe you'll need the following:
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 10 oz diced tomatoes with green chilis
- 4 oz diced green chilis
- ½ teaspoon chili powder
- 1 teaspoon cumin
- salt to taste
- 1 lb raw extra large shrimp, deveined and tails removed
- 12 corn tortillas
- ¼ cup corn or peanut oil
- cilantro, avocado, and cotija cheese for toppings
Pro Tip: There are about 26-30 shrimp per pound of the sized shrimp you need.
How Do You Make Easy Shrimp Tacos?
1. Prepare the filling by heating 1 tablespoon olive oil over medium high heat, add diced onion and sauté until softened.
2. Add in minced garlic and stir and cook until fragrant.
3. Pour in diced tomatoes with green chilis.
4. Add diced green chilis.
5. Stir in chili powder, cumin, and salt. Â Simmer for 10 minutes.
6. Add in shrimp and cook until opaque and pinked.
7. In a small skillet heat corn oil over high heat. Fry tortillas one at a time, flipping over after a minute or so. You want the tortillas somewhat crispy on the edges, yet still pliable enough to make a taco. Lay them out on a plate lined with paper towels.
8. Assemble tacos by adding 1/12th of the filling to each tortilla. Â Top it avocado, cotija cheese, and cilantro. Â Serve immediately.
How Long Does This Filling Last?
This filling will last 3 days in and airtight container in the fridge.
Easy Shrimp Taco Q&A
What goes good with shrimp tacos?
- Tortilla chips and salsa
- Mexican rice
- Elote
- Pico de Gallo
What type of shrimp do you recommend?
I like to use frozen shrimp. Â I find it fresher than fresh shrimp, believe it or not!
How long does shrimp last once it is thawed.
You want to use shrimp and all fish right away. Thawed or fresh shrimp lasts 1-2 days in the fridge.
Can I use fresh tomatoes?
Yes! If you want to swap the canned tomatoes and green chilis for fresh, use 2 poblano peppers diced, 1 large tomato diced, and 4 tomatillos husked and diced. Â Cook along with onions and garlic until softened.
I Love Tacos! Do You Have Other Recipes?
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Crispy Mexican Shrimp Tacos
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion diced
- 3 cloves garlic minced
- 10 ounces diced tomatoes with green chilis
- 4 ounces diced green chilis
- ½ teaspoon chili powder
- 1 teaspoon cumin
- salt to taste
- 1 lb raw extra large shrimp deveined and tails removed
- 12 corn tortillas
- ¼ cup corn or peanut oil
- cilantro avocado, and cotija cheese for toppings
Instructions
- Prepare the filling by heating 1 tablespoon olive oil over medium high heat, add diced onion and sauté until softened.
- Add in minced garlic and stir and cook until fragrant.
- Pour in diced tomatoes with green chilis.
- Add diced green chilis.
- Stir in chili powder, cumin, and salt. Â Simmer for 10 minutes.
- Add in shrimp and cook until opaque and pinked.
- In a small skillet heat corn oil over high heat. Fry tortillas one at a time, flipping over after a minute or so. You want the tortillas somewhat crispy on the edges, yet still pliable enough to make a taco. Lay them out on a plate lined with paper towels.
- Assemble tacos by adding 1/12th of the filling to each tortilla. Â Top it avocado, cotija cheese, and cilantro. Â Serve immediately.
Notes
- Tortilla chips and salsa
- Mexican rice
- Elote
- Pico de Gallo
Cathi Crismona says
Oh my goodness! These look delicious. I'm vegetarian so they're perfect!