Tangy Shrimp Tacos

Ingredients - For the Shrimp

  • 1 pound medium shrimp peeled, tail removed, deveined
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon + 1 tablespoon canola or olive oil
  • 3 cloves garlic
  • 1 lime zested and juiced
  • 1/4 cup cilantro chopped

Serve with

  • 8 flour tortillas warm
  • 1/2 cup cilantro
  • 1 cup charred salsa verde recipe on this site
  • 1 cup queso fresco crumbled
  • 1 lime cut into wedges

Other (optional) Accompaniments

  • 1 avocado sliced
  • 1/4 cabbage thinly sliced
  • 1 jalapeño thinly sliced
  • pickled red onions
  • tomato salsa
  • 1/2 cup sour cream


  1. Place peeled and deveined shrimp in a bowl. Sprinkle with salt, pepper, cumin and 1 teaspoon oil. Mix thoroughly and set aside.
  2. Place a pan over medium high heat. Add 1 tablespoon of oil and let it heat until it's slick, but not quite smoking. Add shrimp to the pan in a single layer and cook until just slightly turning pink, 1-2 minutes. Use a pair of tongs to flip them in the pan and continue cooking an additional minute. Add the garlic, lime zest and lime juice. Cook and stir for an additional minute. Remove from heat and stir in the cilantro.
  3. To assemble: place 4-5 shrimp in a warm tortilla, top with additional cilantro, charred salsa verde and crumbled queso fresco. Add other accompaniments if desired. Finish with a squeeze of lime

Recipe Notes

Serve with a side of yellow rice, or white rice and black beans. (I always top the beans with additional salsa).

Nutrition Facts


Amount Per Serving


  % Daily Value*

Total Fat 18g                                    


Saturated Fat 8g                            


Cholesterol 35mg                             


Sodium 2014mg                                 


Potassium 403mg                                 


Total Carbohydrates 37g                     


Dietary Fiber 1g                                     


Sugars 8g


Protein 13g                                         



Vitamin A                                          


Vitamin C                                          






* Percent Daily Values are based on a 2000 calorie diet.