Shrimp Tacos

Easy Shrimp Tacos with Cilantro-Lime Crema

I season the shrimp with an authentic Mexican-style spice blend, then cook them in olive oil and butter, finishing with lime and garlic. I quickly char my corn tortillas over an open flame for that smoky, street-style flavor you find in authentic Mexican tacos. My cilantro-lime crema is the magic ingredient that takes tacos from good to amazing. This homemade shrimp taco sauce keeps each bite juicy (not dry or rubbery), ties together all the spicy, tangy, herby, and smoky flavors, and helps hold the toppings in place—making every shrimp taco less messy, more restaurant-quality, and perfect for entertaining. Serve with Mexican corn dip, a side of cilantro-lime black bean rice, and Mexican street corn pasta salad.

Both the sauce and shrimp have adjustable spice levels, so you can amp it up or keep it mild. This recipe is naturally gluten-free and perfect for weeknight dinners, summer meals, backyard hangouts, Cinco de Mayo, or any mini fiesta just like my shrimp fajita bowls and cilantro-lime black bean shrimp rice. Planning a taco party? Add my chicken tacos and salmon tacos to your menu!

Shrimp Taco Ingredients & Substitutions

• Shrimp — I used 1 lb raw medium shrimp (about 26–30 count)— peeled and deveined, tails removed. You can also use large (about 20–25 count) or small shrimp (31–35 count). Use wild-caught for best flavor. Frozen shrimp works; thaw completely and pat very dry (using paper towels).
• Cooking fats — Use 1 tablespoon of olive oil (or avocado oil, grapeseed oil, or canola oil) + 1 tablespoon of unsalted butter (or ghee for dairy-free).
• Garlic — I used 1 fresh clove, minced. You can also use ½ teaspoon of garlic powder.
• Lime juice — I used 1 tablespoon of fresh squeezed. You can also use lemon juice.
• Corn Tortillas — Street taco-size (about 6 inches) white or yellow corn tortillas are traditional for authentic Mexican tacos. For gluten-free alternatives, almond flour tortillas, cassava flour tortillas, or Siete brand grain-free tortillas are great options. Flour tortillas can be used, but they’re not traditional and not gluten-free.

Mexican Seasoning for Shrimp

To make an authentic Mexican-style shrimp seasoning, I combine paprika (sweet, smoked, or hot), cumin (or ground coriander), chili powder (or ancho chili posder for mild heat), red pepper flakes (optional, for more heat; can use cayenne powder), salt, and black pepper (or white pepper). You can easily adjust the spice level to taste. For a shortcut, swap it all for 1 ½ teaspoons of Tajín to get that classic chili-lime Mexican flavor.

Shrimp Taco Sauce Ingredients & Swaps

• Plain Greek yogurt — I like full-fat for creaminess, you can also use 2% for lighter texture. Sour cream is a direct swap; dairy-free yogurt works for vegan/dairy-free.
• Mayonnaise — full-fat or light; sometimes I use avocado mayo or just replace it with more yogurt for a lighter sauce.
• Fresh lime juice — you can also use lemon juice. 
• Cilantro — Fresh cilantro is traditional in authentic Mexican cooking. If you’re not a fan, fresh parsley, basil, or mint can be used, but the flavor will be less traditional.
• Jalapeño — I remove the seeds and membranes for mild heat. Keep the seeds for more spice. Serrano makes it spicier, poblano keeps it mild but still authentic.

Toppings

I recommend using shredded green cabbage, napa cabbage, red cabbage, or even a bagged coleslaw mix. For cheese, I love feta, but you can swap in milder, more authentic Mexican options like cotija or queso fresco. I usually add fresh cilantro and sliced jalapeño, though parsley and pickled jalapeños make great substitutes. Diced avocado is my go-to, but you can also top shrimp tacos with roasted tomato salsa (salsa roja), fresh pico de gallo, creamy guacamole, or my Mexican street corn dip.

How to Make Shrimp Tacos

• Make the Creamy Taco Sauce — Blend all sauce ingredients (plain Greek yogurt, mayonnaise, fresh lime juice, cilantro leaves, jalapeño (seeded and membrane removed), salt, and pepper) until smooth. Thin with water if needed; set aside.

• Season the Shrimp — Mix paprika, cumin, chili powder, red pepper flakes, salt, and pepper in a small bowl. Pat shrimp dry, place in a bowl, and toss with the spice mix until evenly coated.

• Cook the Shrimp — Heat olive oil in a large skillet over medium heat. Add shrimp in a single layer (cook in batches if needed) and sear 2–3 minutes per side until pink and opaque. Add butter and garlic, cook briefly until fragrant, then remove from heat and drizzle with lime juice.

• Assemble the Shrimp Tacos — Char tortillas over an open flame, fill with shrimp and toppings, drizzle with sauce, and add a squeeze of lime.

How to Toast Corn Tortillas

Toasting corn tortillas is a quick, essential step for authentic Mexican-style shrimp tacos and a guaranteed way to make them taste restaurant-quality. This creates perfectly charred edges. Don’t skip it—this one step instantly improves taste, texture, and presentation. Here is how to do it:

• Stove-top: Heat a cast-iron or other large skillet over medium-high heat. Place tortillas in a single layer and toast about 30 seconds per side until golden brown in spots on both sides. 
• Open-flame: For the most authentic flavor, char corn tortillas directly over an open flame using tongs, flipping as soon as the edges start to blacken. Watch closely and adjust the flame to avoid burning. This is NOT the time to leave your stove unattended. 

More Mexican Recipes

• Mexican Street Corn Pasta Salad
• Cilantro-Lime Chicken Bowls with Peach Salsa and Rice
• Chicken Enchiladas (gluten-free, with corn tortillas)
• Shrimp Fajita Bowls
• Mexican Street Corn Sheet Pan Nachos
• Salmon Tacos
• Mexican Corn Dip
• Mexican Ground Beef
• Cilantro-Lime Black Bean Shrimp Rice
• Mexican Street Corn Black Bean Chicken Bake
• Creamy Mexican Chicken Pasta with Bell Pepers

How to Serve Shrimp Tacos

I can’t get enough of these shrimp tacos—they’re my go-to for something fresh, bright, and ridiculously easy, perfect for weeknight dinners or casual get-togethers. They pair perfectly with classic sides like Mexican street corn (elote), black beans, or cilantro-lime rice. Sometimes I skip the tortillas and serve them as shrimp taco bowls over greens or rice for a lighter, deconstructed version. For a sweet-tangy summer twist, try topping them with diced pineapple mango salsa or peach salsa, or simply fresh pico de gallo—it’s SO good. Or, serve with small side salads like my avocado corn tomato salad or Mexican street corn pasta salad.