Shrimp Taco Recipe
I am a huge fan of just about every kind of taco, but any type of crispy seafood taco just holds a special place in my heart… and stomach! These Crispy Shrimp Tacos are my go-to when I want to whip up a quick, exciting meal. Shrimp is just so easy. It defrosts quick, cooks quick, and tastes delicious. What more can you ask for?
The Avocado Lime Sauce is made in the food processor in a matter of minutes, and I kill two birds with one stone by using half of it to make the taco slaw! I just add the juice of another lime to thin it out and add a little extra acid, toss my shredded cabbage and red onion in it and voilà! The delicious taco slaw is ready to go!
You may be wondering, where did she get those beautiful, rustic looking flour tortillas from?! Well I’m proud to say those are homemade *Self Applause* and they are SO EASY to make! If you want to make your own flour tortillas read my Flour Tortilla Recipe. I make them ahead of time so they are ready to go when it’s taco time!
Have no fear! Store-bought flour tortillas will taste just as delicious in this recipe! You may just want to warm them up on a pan before using them for tacos to take the “rawness” out of the tortillas, but be careful not to make them hard and crunchy!
How to Make Shrimp Tacos
Make the Avocado Lime Sauce
Puree / blend together avocados, sour cream, lime juice, olive oil and salt.
Make the Taco Slaw
Use half of your Avocado Lime Sauce and whisk it together with more lime juice. Toss shredded cabbage and sliced red onion in this mixture.
Cook the Shrimp
Whisk together flour, cornstarch, salt, pepper, granulated garlic, and paprika. Then toss your shrimp in this mixture to coat them and fry in hot oil until golden brown.
Assemble the Crispy Shrimp Tacos
Place Avocado Lime Taco Slaw into a flour tortilla followed by the crispy fried shrimp on top and drizzle the Avocado Lime Sauce over all of it. Eat and enjoy!
If your Avocado Lime Sauce is too thick to drizzle onto your tacos, you can thin it out with extra lime juice and olive oil! Add a little of each at a time until you reach your desired consistency.
Crispy Shrimp Tacos With Avocado Lime Slaw
Ingredients
- 24 small shrimp peeled and deveined
- 2 tbsp all purpose flour
- 1 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp granulated garlic
- 1 tsp paprika
- ½ cup canola oil
- 6 small flour tortillas
Avocado Lime Sauce
- 2 medium avocados
- 1 cup sour cream
- 1 lime juice
- ½ tsp salt
- 1 tbsp olive oil
Avocado Lime Taco Slaw
- 1 cup red cabbage shredded
- 1 cup green cabbage shredded
- ½ medium red onion sliced
- 1 lime juice
Instructions
Avocado Lime Sauce
- In a food processor, puree together the avocados, sour cream, olive oil, juice of 1 lime, and salt.
Avocado Lime Taco Slaw
- Put half of the avocado lime sauce you made into a large bowl. Squeeze the juice of 1 lime into the bowl, and whisk together with the sauce. Then add in your shredded cabbage and sliced red onion, and toss in the sauce until evenly coated.
Crispy Shrimp Tacos
- In a medium sized skillet, begin heating the canola oil on medium-high heat until it reaches 350°F or begins to bubble when flour is sprinkled into it.
- In a large bowl, whisk together the flour, cornstarch, salt, black pepper, granulated garlic, and paprika. Then toss your shrimp in this mixture until they are evenly coated.
- Carefully place the coated shrimp into the hot oil and flip when golden brown. Allow the second side to become golden brown as well, and remove from the oil onto a baking rack or paper towel to drain off the excess oil and stay crispy.
- Assemble the tacos by first placing the avocado lime taco slaw into a flour tortilla, lay 4 crispy shrimp on top of the slaw, and finish with a drizzle of the avocado lime sauce over the entire taco.
Super yummy! Loved this fun recipe. 😊 I used frozen breaded shrimp and added carrots to the slaw!
Tried this recipe out for dinner last night (taco tuesday in our house) & every body loved them!
Thank you so much. I could not stop eating these.
Came out delicious thank you!
OMG really delicious recipe.. I put a few dashes of cholula on mine too..