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easy shrimp tacos

Easy Shrimp Tacos

Cuisine Mexican


  • 2 tbsp vegetable oil
  • 1 1/2 lbs of uncooked shrimp peeled and deveined
  • 6 oz enchilada sauce 1 six-ounce can
  • 1/2 tsp ground cumin
  • 1 tbsp unsalted butter
  • 16 corn tortillas
  • pico de gallo
  • avocado slices
  • 1/2 head green cabbage
  • 1/2 head purple cabbage


  • Heat the oil in a heavy skillet over high heat.
  • Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes.
  • Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine.
  • Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove it from the heat.
  • Serve with warm tortillas stuffed with shrimp and topped with mixed cabbage, pico de gallo, avocado slices, and cilantro. You can serve with a wedge of lime to squeeze on before eating.