Zesty Shrimp Tacos with Creamy Guacamole and Fresh Salsa

These shrimp tacos are all about the details: a crunchy slaw tossed with quick-pickled red onion and fresh cilantro, creamy guacamole brightened with lime zest and succulent shrimp coated in a bold Mexican spice blend. Every bite is packed with flavor and texture.

Serve them with a side of chunky salsa made from tomato, corn, black beans, bell pepper and jalapeño, plus blue corn tortilla chips for dipping. It’s a taco night that feels special-and tastes incredible.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the red onion. In a small bowl, combine the sliced onion with rice wine vinegar and a pinch of salt. Set aside to quick-pickle.
2. Dice the tomatoes, bell pepper and jalapeño (remove seeds for less heat). Cut the corn kernels off the cob. In a medium bowl, mix the diced vegetables, corn and black beans. Season with salt and a squeeze of lime juice to make the salsa.
3. Zest one lime and juice both limes. In a small bowl, stir the guacamole with half the lime zest and a squeeze of lime juice. Set aside.
4. Pat the shrimp dry with paper towels. Toss with the Mexican spice blend and a drizzle of oil.
5. Heat a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat.
6. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
7. To make the slaw, combine the shredded red cabbage, pickled onion (drain excess vinegar) and chopped cilantro. Add a squeeze of lime juice and a dollop of sour cream. Toss to coat.
8. Assemble the tacos: spread a spoonful of guacamole on each tortilla, top with slaw, then a few shrimp. Serve with the chunky salsa and blue corn tortilla chips on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before seasoning to ensure they sear properly.

What can I substitute for the Mexican spice blend?

Mix 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika and a pinch of cayenne.

How do I store leftovers?

Keep components separate in airtight containers in the fridge for up to 2 days. Reheat shrimp gently to avoid overcooking.