Description
These Easy Shrimp Tacos with Creamy Salsa Verde are a quick and flavorful meal perfect for any day. Juicy shrimp seasoned with taco spices are cooked to perfection and paired with a fresh and tangy slaw made from cabbage, cilantro, queso fresco, and a creamy salsa verde dressing. Served in warm tortillas and garnished with lime and optional toppings, these tacos deliver vibrant taste and satisfying textures in just 25 minutes.
Ingredients
Shrimp and Seasoning
- 1 lb. peeled and deveined medium to large raw shrimp, tails removed (~21-30 per pound)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. taco seasoning (mild or spicy, e.g., Siete brand)
Creamy Salsa Verde Sauce
- 1/3 cup sour cream (or plain full-fat Greek yogurt)
- 1/2 cup jarred salsa verde (or tomatillo salsa)
Slaw
- 2 ears sweet corn, grilled or seared (or 1 cup frozen thawed fire-roasted corn)
- 2 1/2 cups shredded or thinly sliced cabbage (or pre-shredded coleslaw mix)
- 1/2 cup coarsely chopped fresh cilantro
- 1/3 cup crumbled queso fresco (or cotija cheese)
- Kosher salt to taste
Other
- 2 limes
- 8 tortillas, warmed
- Optional for garnish: hot sauce, pickled red onion, jalapeño (fresh or pickled), avocado
Instructions
- Season Shrimp: Place the peeled and deveined shrimp in a medium mixing bowl. Drizzle with extra-virgin olive oil and sprinkle the taco seasoning over the shrimp. Toss well to coat all the shrimp evenly. Set aside to let the flavors meld.
- Prepare Sauce and Slaw: In a medium bowl, combine the sour cream and jarred salsa verde, stirring until smooth to create a creamy salsa verde sauce. If using fresh corn, remove kernels from the grilled or seared ears and add to a large mixing bowl. Add the shredded cabbage (or coleslaw mix), chopped cilantro, crumbled queso fresco, and a pinch of kosher salt. Pour half of the creamy salsa verde into the slaw mixture along with the juice of half a lime (about 1 tablespoon). Toss all ingredients thoroughly to combine. Taste and adjust salt as needed. Reserve the remaining creamy salsa verde for drizzling on tacos later.
- Warm Tortillas: Heat a large skillet over medium heat. Place one tortilla at a time in the dry skillet and warm, flipping once, for about 30 to 60 seconds until soft and pliable. As each tortilla finishes warming, stack and wrap them in a clean dish towel to keep warm and moist until all are ready.
- Cook Shrimp: Increase the skillet heat to medium-high. Add half of the seasoned shrimp and let it cook undisturbed until the contact side is browned around the edges, approximately 2 to 3 minutes. Flip the shrimp and cook the other side for 1 to 2 minutes until the shrimp are opaque and fully cooked. Transfer cooked shrimp to a plate. Repeat cooking with the remaining shrimp.
- Assemble Tacos: Spoon a generous amount of the slaw mixture onto each warmed tortilla. Top each with about 4 cooked shrimp. Drizzle the reserved creamy salsa verde sauce over the shrimp, and garnish with extra chopped fresh cilantro if desired. Serve with lime wedges on the side for squeezing over the tacos. Add optional garnishes such as hot sauce, pickled red onion, jalapeño slices, or avocado according to preference.
Notes
- For added convenience, you can use pre-shredded coleslaw mix instead of fresh cabbage.
- If fresh corn is unavailable, fire-roasted frozen corn is a delicious substitute.
- The creamy salsa verde can also be made using plain Greek yogurt for a tangier flavor and added protein.
- Adjust the level of taco seasoning to your preferred spice tolerance.
- Warm tortillas properly to avoid breakage and ensure pliability for easy taco folding.
- Optional garnishes like pickled jalapeños and avocado add extra layers of flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
