Make these delicious pan-seared shrimp tacos with homemade pico de gallo, topped with a creamy salsa verde sour cream sauce in a snap!The other night I decided to make Shrimp Tacos for our dinner. Pretty funny, since I’d never made shrimp tacos before (it’s usually beef, shredded pork or chicken). Sooo… I knew what ingredients I wanted to include in them, love to experiment in the kitchen, and the result? Seriously, ridiculously GOOD shrimp tacos… and they were very easy to make, too!
I didn’t use a recipe to make the shrimp tacos, but you really don’t need one to make these! I gather my “must have” ingredients, chop them up, and pan-sear seasoned medium sized shrimp. Then I warm the tortillas in the microwave (wrapped in paper towels), put them all together, and voila!
Shrimp tacos, with an amazing sauce, and lots of crunch and flavor from the purple cabbage and pico de gallo! As quick as you can say “Icanhardlywaittotrythese”, they were done! We LOVED them! No, really. We LOVED them, and they were done in less than 15 minutes! Now that is my kind of meal!
How I Make These Shrimp Tacos
Make a quick pico de gallo, using chopped tomato, red onion, cilantro, a couple squeezes of fresh lime juice, and salt and pepper to taste, then set this aside. Next thing to do is to chop up purple cabbage and set it aside.
To make the sauce, mix sour cream with a bit of green taco sauce, then mix in some homemade taco seasoning mix and set the sauce aside. If you happen to have a squeeze bottle handy, you can put the sauce in it, then squeeze the sauce over the finished tacos. You can also just drizzle it on with a spoon.
I am not adding an “official, printable” recipe with this post, because honestly, you can tailor make as many or as few as you wish (and increase quantities to match), but here’s a picture of the basics you use, plus 3-4 cooked shrimp per taco, and corn tortillas. By the way… sliced avocado would taste great on these, also!
Cook The Shrimp
To cook the shrimp, heat a teaspoon of olive oil in skillet. Add some shelled and de-veined shrimp with 1½ teaspoons taco seasoning mix, and stir to combine. Pan cook the seasoned shrimp on medium high heat for 2-3 minutes on each side until done. Right before they are done, add a small amount of chopped cilantro.
Time To Fill The Shrimp Tacos!
Wrap the corn tortillas in paper towels, then heat them on medium temperature in the microwave just until warm (15-20 seconds). Once warm, you’re ready to finish the shrimp tacos. Fill each tortilla with 3-4 cooked shrimp, a small handful of purple cabbage, then some of the pico de gallo.
Top the tacos with a drizzle of the green sour cream sauce. That’s it! Many restaurants use 2 tortillas for each taco to prevent them from tearing open, but to save on calories, I used one tortilla per taco. If you want to double up on tortillas, then by all means, go for it!
I didn’t measure anything when I made these scrumptious tacos… I just “guess-timated”, and taste-tested everything. The sour cream sauce was approx. 1/3 cup sour cream, with 1/2 teaspoon taco seasoning mix, and approx. 3 Tablespoons green taco sauce (just taste it until it tastes just right for YOU!) The amounts shown made 6 tacos.
I hope you will consider trying these quick and tasty shrimp tacos! They were so delicious… I can’t wait to make them again soon. Have a fantastic weekend, friends; may you experience a deepening awareness of God’s great love for YOU!
Looking For More SHRIMP Recipes?
You can find all of my seafood recipes in the Recipe Index located at the top of the page. I have several shrimp recipes to enjoy, including:
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