my favorite shrimp tacos

Shrimp tacos are just a win in everyone’s book. I’m never NOT in the mood for them and I made up this recipe because it’s all my favorite flavors wrapped up into a perfect little corn tortilla shell. Spice rubbed shrimp that’s perfectly sautéed, mashed avocado, sweet and spicy red cabbage, fresh mango, cilantro, squeeze of lime… my mouth is watering thinking about them.


This is just how I personally like to eat my shrimp tacos, but there are approximately 8,374,621 other ways you can create your very OWN! You could fry your shrimp, add sour cream, fresh tomatoes, your favorite salsa, use flour tortillas… the possibilities are endless! Do what makes you happy, or use my recipe. Whatever you want. :) This one is somewhat healthier by just using sautéed shrimp instead of fried, and it also doesn’t have cheese or sour cream- I personally don’t think it needs it because of the creamy avocado but if you want to add it, by all means! Get creative! I hope you enjoy my take on one of the greatest dishes out there, the beloved shrimp taco.




  • 1 lb. peeled, deveined shrimp (I like the jumbo kind)

  • spices! I usually just use whatever is in my pantry- ground cumin, chili powder, cayenne, garlic powder, salt, pepper… customize this to your liking!

  • olive oil

  • corn tortillas

  • shredded red cabbage

  • 1-2 tablespoons sweet chili sauce

  • 1 avocado

  • fresh cilantro

  • 1/2 jalapeno, diced

  • 1 mango, cut into large chunks

  • salt and pepper, to taste

  • fresh lime wedges



Lay shrimp out in single layer and drizzle with olive oil. Dust with spices of your liking on both sides and set aside until ready to saute. (I promise this recipe will be more legit with actual measurements one day soon…)

Shred your cabbage, or use pre-shredded cabbage and mix with 1-2 tablespoon sweet chili sauce. I like my cabbage pretty thin for these tacos.

Mash avocado and add some chopped cilantro, diced jalapeno, salt and pepper, and freshly squeezed lime juice.

Heat oil in a cast iron skillet on high heat. Add shrimp and cook through, for about 5 minutes total.

To heat your corn tortillas, either toast them in a dry skillet or wrap them in damp paper towels and microwave for 1-2 minutes.

To assemble tacos, lay out corn tortillas. Add mashed avocado, 3-4 shrimp, red cabbage, mango, and fresh leaves of cilantro. Finish it off with a squeeze of lime. Pour yourself a margarita and enjoy the delicious tacos you just whipped up!