Shrimp Tacos

Jul 17, 2019 | Healthy, Pescatarian, Quick and Simple | By Jane Majerus


Taco Tuesday, Wednesday, Thursday, Friday... well, you get it. We could eat tacos every day of the week. While you can load up your taco however you’d like, we’re obsessed with this perfectly light (yet filling) dish. Plump and juicy shrimp with a crunchy slaw, and avocado crema will have your taste buds wanting more.


Wild Patagonian Pink Shrimp – Raw Peeled Tail-Off

Wild Patagonian Pink Shrimp – Raw Peeled Tail-Off

Recipe Level


Cooking Time



8 Tacos

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1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)


Taco Ingredients:

  • 1 lb Aqua Star Raw, Peeled, Tail-Off Shrimp, thawed & rinsed
  • Kosher salt & fresh ground black pepper
  • Cabbage or vegetable of choice
  • 8 tortillas
  • Avocado crema (see below)
  • Cotija cheese
  • Optional – radish & jalapeño

Avocado Crema:

  • ½ avocado (mashed)
  • 8 oz sour cream
  • ¼ cup cotija or feta cheese
  • 3 tsp lime juice
  • 1 Tbsp jalapeño, seeded and diced

To make


Toss thawed, raw shrimp with kosher salt and fresh cracked pepper. Cook according to package directions and set aside.

To make Avocado Crema: combine all ingredients in a bowl and chill thoroughly. For a creamier texture pulse in a food processor.

Assemble tacos: place cabbage and shrimp onto a tortilla and top with avocado crema, radishes, jalapeños and your favorite taco toppings.

Serving Suggestions

Optional, try your tacos in a crispy flour tortilla. Heat oil (approx. 1 c. of canola or vegetable) in a medium skillet over medium heat. Line a plate with paper towels. Fold up 8 paper towels. When the oil shimmers, use tongs to hold the tortillas, one at a time, folded in half. Place into the oil, with the folded bottom first flat against the bottom of the skillet until brown. Turn and brown both sides. Place a folded paper towel into the fold of each taco shell and leave to drain on the paper towel lined plate until all the tortillas are cooked. It’s a bit of work but WELL WORTH IT!