Shrimp Street Tacos
The perfect 'I can't decide' meal: quick, fresh, and feels like a fiesta in 20 minutes.
When the day is long and your brain is fried, these shrimp street tacos are the ultimate low-effort win. You get all the vibrant flavors of a Mexican street stall without the decision fatigue of complex prep. The shrimp sear beautifully in a hot pan, picking up just enough spice to wake up your taste buds, while the quick lime-cilantro slaw provides that essential crunch. It’s fast, it's filling, and that hit of fresh lime juice makes it feel like a real treat rather than just another weekday dinner. Plus, since the prep is minimal, you can spend less time over the stove and more time actually relaxing with your plate.
Ingredients
- 1 lb shrimp — peeled and deveined, tail-off
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 pinch salt
- 2 tbsp oil
- 1 cup cabbage mix
- 0.5 cup cilantro — chopped
- 1 unit lime
- 8 unit corn tortillas
Method
- 1 Pat the shrimp dry with paper towels and toss in a bowl with chili powder, cumin, garlic powder, and salt.
- 2 In a large skillet over medium-high heat, add the oil. Cook the shrimp for 2-3 minutes per side until opaque and slightly charred.
- 3 While the shrimp cook, whisk together the lime juice (about 2 tbsp), chopped cilantro, and a pinch of salt in a small bowl.
- 4 Toss the cabbage with half of the lime-cilantro mixture to make your quick taco slaw.
- 5 Warm the tortillas in a dry pan or microwave for 30 seconds. Assemble by layering shrimp and slaw onto the tortillas.
- 6 Drizzle the remaining lime-cilantro mixture over the tacos before serving.
Variations
- Vegetarian Swap — Replace shrimp with 1 lb of firm tofu cubes, tossed in the same spices and sautéed until golden.
- Extra Zesty — Add a diced jalapeño to the cabbage mix for an extra kick of heat.
Notes
For extra kick, add a pinch of cayenne pepper to the spice rub.
Equipment that helps
- Large Skillet — Provides high-heat surface to sear the shrimp quickly and evenly.
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