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A ¾ view of easy shrimp tacos garnished with cilantro and cotija.
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5 from 1 vote

Crispy Mexican Shrimp Tacos

For all the seafood lovers out there! These crispy Mexican shrimp tacos are bursting with amazing flavors!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 tacos
Calories: 311kcal

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?
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