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    Home » Main Dish » Easy Sautéed Shrimp Tacos

    Published: Apr 12, 2021 by Desarae

    Easy Sautéed Shrimp Tacos

    Jump to Recipe Print Recipe

    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.

    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?

    • Tortilla chips and salsa
    • Mexican rice
    • Elote
    • Pico de Gallo

    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?

    Be sure to check out our:

    • Buffalo Chicken Tacos
    • Baja Fish Tacos
    • Chili Lime Chicken Tacos
    • Beef Barbacoa Tacos

    LET’S BE BESTIES!

    If you tried easy shrimp tacos recipe or any other recipe on the blog then don’t be shy! Let us know! Rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    A ¾ view of easy shrimp tacos garnished with cilantro and cotija.

    Crispy Mexican Shrimp Tacos

    For all the seafood lovers out there! These crispy Mexican shrimp tacos are bursting with amazing flavors!
    5 from 1 vote
    Print Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 tacos
    Calories: 311kcal
    Author: Kadee & Desarae

    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.  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.  Top it avocado, cotija cheese, and cilantro.  Serve immediately.

    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?
    • Tortilla chips and salsa
    • Mexican rice
    • Elote
    • Pico de Gallo
    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

    Serving: 2tacos | Calories: 311kcal | Carbohydrates: 27g | Protein: 19g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 621mg | Potassium: 310mg | Fiber: 4g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 10mg | Calcium: 181mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!
    « Mexican Potatoes (air fryer instructions included)
    Blackened Salmon Tacos Recipe »

    Reader Interactions

    Comments

    1. Cathi Crismona says

      March 11, 2015 at 8:38 pm

      5 stars
      Oh my goodness! These look delicious. I'm vegetarian so they're perfect!

      Reply

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