Spicy Shrimp Tacos

by jerseygirl on February 18, 2014 · 10 comments

shrimptacos.jpgThere are certain foods that I could eat all the time. Shrimp is one of them. Give me some seafood and I am a happy camper.

While shrimp tacos seem more like a summer food, I am patiently waiting for this terrible winter to end. Thinking about eating something on the patio just makes me happy. I might even make a margarita to go along with it. I’ll just sniff a bottle of coconut suntan lotion, close my eyes and pretend there is not piles of dirty snow sitting in our back yard.


These tacos are so fresh tasting and so easy to make. I can fit a whole pound of shrimp on my adorable stove top grill which is part of my KitchenAid range. Come this summer, I will be cooking them outside. But right now I am eating shrimp tacos and just wishing the winter would fade away.


5.0 from 3 reviews
Spicy Shrimp Tacos
Recipe type: tacos
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 4
You can't eat just one of these fresh tacos!
  • 1 pound large shrimp, peeled and deveined
  • 1 TBS southwest seasoning
  • 1 TBS olive oil
  • 1 large lime, cut in half
  • ¼ cup sour cream
  • 3 TBS sweet chili sauce
  • ¼ cup salsa verde
  • 3 cups shredded cabbage (or cold slaw mix)
  • 2 TBS chopped fresh cilantro
  • ¼ cup thinly sliced red sweet pepper
  • 2 TBS rice wine vinegar
  • salt and pepper to taste
  • 8 corn tortillas
  • ½ cup Queso Fresca cheese **
  1. In a medium size bowl, mix together shrimp, seasoning and olive oil. Cook on medium heat on a grill pan or stove top grill. Also cook lime cut side down. Cook the shrimp for about 3 minutes on each side. Remove from grill when done, squeeze half a lime over shrimp and keep warm.
  2. While shrimp is cooking, in a small bowl, mix together sour cream, chili sauce and salsa verde. Add the juice of half the grilled lime and mix well. Set aside.
  3. In another small bowl mix together cabbage, cilantro, red pepper, and vinegar. Add salt and pepper to taste.
  4. Wipe grill and heat corn tortillas for a few minutes on each side.
  5. Assemble tacos by placing some slaw on each tortilla, then shrimp. Top with cheese and sour cream mixture.
Another mild cheese can be substituted for the Queso fresca cheese.


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{ 9 comments… read them below or add one }

Biz February 19, 2014 at 11:27 am

I am so with you on this winter – so done! Although with our warm up yesterday I have a glimmer of our outdoor gazebo table – to drink margaritas in shorts – hopefully there is a light at the end of this winter tunnel!

And I love shrimp tacos – I have them on my menu this week, but I was going to tempura them – I may give your version a go!


jennifurla February 19, 2014 at 5:20 pm

These looks so light and refreshing.


Kristin @ Dizzy Busy and Hungry! February 19, 2014 at 9:21 pm

Great idea! That grill pan for your range looks awesome!


Foodiewife February 20, 2014 at 12:02 am

I’m sorry that your winter is being so miserable. Here, in sunny California, we are worrying about our drought. I love Mexican food, and lime, cilantro and queso fresco are some of my favorite ingredients. I make fish tacos, but haven’t really thought of making shrimp. This looks fantastic!


Angela February 20, 2014 at 12:53 am

Shrimp tacos are probably my favorite food–or at least in the top ten. Now I must make them.


Pamela @ Brooklyn Farm Girl February 20, 2014 at 11:58 am

It’s been a while since I had shrimp tacos but you’re making me crave them!


Tammy B February 21, 2014 at 1:27 pm

I was just notified that tomorrow is National Margarita Day. I might need to make these to go along with my drinks!!


Pam February 24, 2014 at 1:37 pm

I want this ASAP! These are my kind of tacos.


Joanne February 25, 2014 at 7:51 am

Sometimes eating like it’s summer is the only way to make it through! And sniffing all things coconut scented. Mmm.

These tacos look great!


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