Shrimp Tacos

Servings: tacos

Calories: 113cal

Prepare your toppings and warm the tortillas so they are ready as soon as the shrimp is cooked.
In a large bowl, toss the shrimp with the salt, chili powder, chipotle, cumin and pepper until evenly coated.
24 ounces medium shrimp, 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon chipotle powder, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper
Add the oil to a medium skillet and heat over medium-high heat. Add the shrimp and cook for 2-3 minutes, stirring frequently. Shrimp should be pink and opaque when cooked through. Remove from heat.
2 teaspoons vegetable oil
Add shrimp to tortillas along with desired toppings and serve.
12 corn tortillas

5 from 7 votes

The key to perfectly juicy, plump shrimp is to not overcook them. Shrimp will continue to cook even when you take them off the heat source, which makes them prone to overcooking.
Medium or small shrimp work best for tacos. Fresh or frozen will be just fine! Thaw frozen shrimp before beginning.
Chili powder and chipotle powder add a nice kick of heat, but you can simply omit the spicy elements if preferred.

Course: Dinner

Cuisine: Mexican

Prep Time5

Cook Time5

Total Time10