Main Dish | April 12, 2021

Easy Sautéed Shrimp Tacos

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 tbsp olive oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 10 oz diced tomatoes with green chilis
  • 4 oz diced green chilis
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • salt to taste
  • 1 lb raw extra large shrimp, deveined and tails removed
  • 12 corn tortillas
  • 1/4 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 tbsp 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.

How to make shrimp filling.

5. Stir in chili powder, cumin, and salt.  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.  Top it avocado, cotija cheese, and cilantro.  Serve immediately.

How to make shrimp filling and fry tortillas.

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?

What type of shrimp do you recommend?

I like to use frozen shrimp.  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.  Cook along with onions and garlic until softened.

I Love Tacos! Do You Have Other Recipes?

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5 from 1 vote
A 3/4 view of easy shrimp tacos garnished with cilantro and cotija.
Crispy Mexican Shrimp Tacos
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

For all the seafood lovers out there! These crispy Mexican shrimp tacos are bursting with amazing flavors!

Course: Main Course
Cuisine: Mexican
Keyword: mexican shrimp tacos
Servings: 6 tacos
Calories: 311 kcal
Author: Stephanie
Ingredients
  • 1 tbsp olive oil
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 10 oz diced tomatoes with green chilis
  • 4 oz diced green chilis
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • salt to taste
  • 1 lb raw extra large shrimp deveined and tails removed
  • 12 corn tortillas
  • 1/4 cup corn or peanut oil
  • cilantro avocado, and cotija cheese for toppings
Instructions
  1. Prepare the filling by heating 1 tbsp 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.  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.  Top it avocado, cotija cheese, and cilantro.  Serve immediately.
Recipe Notes

How Long Does This Filling Last?

This filling will last 3 days in and airtight container in the fridge.

What goes good with shrimp tacos?

What type of shrimp do you recommend?

I like to use frozen shrimp.  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.  Cook along with onions and garlic until softened.

Nutrition Facts
Crispy Mexican Shrimp Tacos
Amount Per Serving (2 tacos)
Calories 311 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 191mg64%
Sodium 621mg27%
Potassium 310mg9%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 2g2%
Protein 19g38%
Vitamin A 132IU3%
Vitamin C 10mg12%
Calcium 181mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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