A Little Messy, But Damn!

Shrimp Tacos

For these flavor-packed tacos, I want all the condiments! Give me your Tapatio, your Mexican crema or our Spicy Yogurt Mayo Sauce, and some robust and crunchy pickles scattered over the top, and I'll be one happy girl indeed.
Course Main Course
Servings 2 Servings (Yield: 4 tacos)
Calories 470 kcal


  • 1/2 pound 16/20 sized shrimp defrosted and cut into chunks or left whole
  • 1 large bell pepper red, yellow, orange, green or a mix of colors, sliced
  • 2 scallions bulb and tops sliced thinly on the diagonal
  • 1/4 sweet raw onion sliced thinly
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • salt and pepper
  • onion powder
  • cumin powder
  • coriander powder
  • chili powder
  • 4 corn tortillas
  • 1/4 cup cheddar cheese shredded
  • 1/2 an avocado thinly sliced
  • 2 tablespoons cilantro roughly chopped


  • Peel and devein shrimp, rinse, pat dry, and chop into thirds or leave whole. Set aside.
  • Place prepared pepper, scallions, onions, and garlic into a bowl. Set aside.
  • Heat 1 tablespoon of the oil in a non stick pan over medium high heat. Add the vegetables and sauté for a few minutes stirring everything around, and then put a lid on top. Let cook for a couple minutes, then stir again and replace the lid for a couple more minutes. Remove the lid and sprinkle with salt, pepper, onion powder, cumin, coriander, and chili powder. Toss the spices around with the vegetables, and continue cooking until they are softened but not mushy. Remove vegetables to the same bowl they started in, and set aside.
  • Heat the remaining 1 tablespoon of oil in the pan over medium high heat. Add your shrimp and sprinkle them with salt and pepper. Let the shrimp sit for a couple minutes without moving them, then turn them over, they should have a nice sear on them. Continue to cook the other side for a couple minutes, then add a little more salt and pepper and the same sprinkling of spices you used on the vegetables. Toss the shrimp around in the pan, cooking the spices for another 30 seconds to a minute. After around 5 minutes total cooking, remove the shrimp from the pan and place on a clean plate.
  • Heat the tortillas up over medium heat in a small, dry, non stick pan, flipping them as they start to soften up, about minute or so total both sides, until just heated through and pliable. Or if you have a gas stove, just pick the tortillas up with tongs and heat them over a medium flame, turning frequently so they don't burn. Place tortillas into a tortilla warmer.
  • Put the cooked vegetables along with the shrimp back into the pan to heat everything through again. Bring the pan to the table, along with your tortillas, and start building those tacos!
  • I like the cheese placed on the hot tortilla first, followed by the vegetables and shrimp, then the avocado slices, and then whatever condiments you like: Mexican crema, Spicy Yogurt Mayo Sauce, Red Cabbage and Red Onion Quick Pickle, Serrano, Carrot and Cabbage Quick Pickle, are some of my favorite additions, along with a few shakes of Tapatio or one of your own favorite hot sauces.
Keyword cheddar cheese, shrimp, tortillas, Vegetables
Nutritional Info

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