Juicy, spicy and zesty, these Tajin shrimp tacos are going to be your next favorite for weekend taco nights!
Just 10 minutes of prep time is all it takes to make these tangy and fiery tacos that are sure to be a hit with everyone in the family. Team them up with some Mexican baked potatoes or crispy Texas toothpicks to make a Mexican feast that's worthy of a chef's kiss.
There's just something about the spicy, tangy flavors of Mexican food that I almost always turn to when I'm hosting a summer BBQ or get-together.
My watermelon and Tajin salad and Mango con Tajin have been such huge hits, and my Mexican street corn casserole always hits the spot. This time, I wanted to try something more classic and filling, and tacos seemed like the perfect idea.
Quick Look
- 🔪Prep time: 10 minutes.
- ⏲️Cook time: 5 minutes.
- 👪 Servings: 2.
- 📋Main ingredients: Shrimp, tortillas, avocados, lime, jalapenos, cilantro, seasonings, oil and toppings.
- ♨️Cooking method: Pan fry shrimp with Tajin 🡢 make avocado sauce 🡢 lightly toast tortillas 🡢 assemble with shredded veggies, shrimp and sauce.
- ⭐Difficulty: Medium.
- 🥣Serving ideas: For an extra spicy kick, drizzle some Mexican chili oil over the tacos right before serving.
Jump to:
What's So Great About the Recipe?
- It takes less than 20 minutes to make, and you'll need just a few simple ingredients to put it together.
- It's spicy, creamy, and absolutely delicious- a perfect choice for summer BBQs and get-togethers, just like my Elote casserole.
Recipe Ingredients
Shrimp: I used medium sized shrimp here, shelled and deveined. If you're using frozen shrimp, make sure you thaw them first before using them for the recipe.
Tortillas: Any small tortillas will work. I used white tortillas here, but you can also use corn tortillas or gluten free tortillas if you want to.
Veggies: I used some shredded red lettuce and sliced onions to fill up the tacos and an avocado, garlic and jalapenos for the spicy avocado sauce.
Seasonings: Some ground cumin and Tajin. I used my homemade Tajin seasoning here.
Lime juice: Freshly squeezed, for the tanginess.
Cilantro: For the freshness and that bright, zesty sauce.
Oil: Any regular cooking oil. I love using my lemon infused olive oil here.
See recipe card for quantities.
Substitutions & Variations
- I skipped the cheese here, but you can also top the shrimp tacos with some Cotija cheese or Mexican cheese blend.
- Pickled veggies like Mexican pickled carrots and pickled green onions can be fantastic additions to the tacos, and can lend a nice bit of tanginess to them.
- Don't have Tajin seasoning? You can also use a dash of Tajin sauce, some spicy Mexican Chamoy sauce or any other favorite hot sauce of your choice.
How to Make Tajin Shrimp Tacos
Step 1: Pan fry the shrimp in a bit of oil along with the Tajin seasoning. Remove and set aside.
Step 2: Combine avocado, cumin, cilantro, garlic, jalapenos and lime juice in a blender and blend to make a creamy sauce.
Step 3: Lightly pan fry the tortillas and start assembling them with the shredded lettuce and onions, followed by the Tajin shrimp.
Step 4: Finish up with a spoonful of the spicy avocado sauce, sliced jalapenos and chopped cilantro.
💭Top Tip
Pat dry the shrimp before pan frying it. This will give it that nice bit of golden char instead of steaming it.
Tips & Tricks to Nail the Recipe
- Avoid overcooking the shrimp. Depending on the size of the shrimp, you'll need only a few minutes to cook them. Overcooking will make them tough and chewy.
- If the sauce seems too spicy, you can whisk it together with some sour cream, like I did when I made my avocado lime crema. This will dial down the heat and bulk up the sauce, too.
- I used a heavy-bottomed pan to cook the shrimp, but if you really like that char, you can skewer them and grill them outdoors too- it's perfect to try at a summer BBQ party.
- For a bit of extra heat, top the Tajin shrimp tacos with a drizzle of Salsa Macha - a spicy Mexican chili oil right before you serve.
- Don't forget to toast the tortillas slightly. It takes a couple of extra minutes, but it is totally worth the effort!
How to Serve Tajin Shrimp Tacos
Serve these Tajin shrimp tacos with some more of the avocado jalapeno sauce on the side, and some Mexican grilled onions to make it a wholesome meal. I love pairing my tacos with a side of Mexican pickled vegetables or some Mexican roasted potatoes, and a nice salsa like corn Pico de Gallo or avocado Pico de Gallo.
If you have some leftover shrimp and sauce, serve them with some rice, crunchy lime pickled onions, a dollop of guacamole or sour cream, a refreshing Mexican caviar, and other toppings of your choice to build a nice Mexican rice bowl.
Troubleshooting and FAQs
You can store the leftover shrimp tacos in the refrigerator for 3 days. Just make sure the shrimp, sauce, and veggies are all in different containers.
Yes! Simply prepare the sauce and pan-fried shrimp up to a day in advance and refrigerate them until you're ready to serve.
Yes, you can! Just allow the shrimp to thaw completely first, pat them dry, and then pan-fry them as you would.
More Mexican Recipes
Looking for other recipes like this? Try these:
If you tried this Tajin shrimp tacos recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Tajin Shrimp Tacos
Ingredients
- 150 g shrimp shelled and deveined.
- 1 teaspoon ground cumin
- 1 teaspoon Tajin seasoning
- 1 cup purple cabbage shredded
- 1 avocado
- 1 onion sliced
- 4 flour tortillas
- 1 jalapeno
- 2 garlic
- 1 lime
- 2 tablespoon cilantro
- 1 teaspoon oil
Instructions
- Pan fry the shrimp in a bit of oil along with the Tajin seasoning. Remove and set aside.
- Combine avocado, cumin, cilantro, garlic, jalapenos, and lime juice in a blender and blend to make a creamy sauce.
- Lightly pan-fry the tortillas and start assembling them with the shredded lettuce and onions, followed by the Tajin shrimp.
- Finish up with a spoonful of the spicy avocado sauce, sliced jalapenos, and chopped cilantro.
Notes
- Pat dry the shrimp before pan frying it. This will give it that nice bit of golden char instead of steaming it.
- Avoid overcooking the shrimp. Depending on the size of the shrimp, you'll need only a few minutes to cook them. Overcooking will make them tough and chewy.
- I used a heavy-bottomed pan to cook the shrimp, but if you really like that char, you can skewer them and grill them outdoors too- it's perfect to try at a summer BBQ party.
- Don't forget to toast the tortillas slightly. It takes a couple of extra minutes, but it is totally worth the effort!
