Shrimp – We used large 21-25 count shrimp, but the medium (26-30 count) or even small shrimp (31-35 count) would work well. Keep in mind smaller shrimp will cook faster.
Red Cabbage – the color and flavor is perfect for tacos, but you can sub with green cabbage or even a coleslaw blend
Cheese – Cotija is a Mexican cheese that is the traditional cheese for Mexican tacos. I found cotija at the grocery store next to the refrigerated tortillas.
Toppings – avocado, red onion, and cilantro are our go-to toppings for tacos.
The Best Tortillas for Shrimp Tacos:
Corn tortillas are best for making shrimp tacos. Either yellow or white corn tortillas will do but we love the flavor and texture of white corn tortillas best. Also, corn tortillas are naturally gluten-free which is always appreciated by those with food sensitivities.
Flour tortillas will work if that is what you have on hand, but corn tortillas are the traditional and more authentic choice for Mexican tacos.
Our Go-To Shrimp Taco Sauce:
We use an easy garlic-lime crema with just a touch of spice from the hot sauce. If you love spicy shrimp tacos, add more sriracha hot sauce to taste. If you like it mild, add less hot sauce.
Serve this with a spoon or transfer to a zip bag to drizzle, but serving it out of a squeeze bottle makes it feel like dining out.
How to Toast Tortillas for Tacos:
Over a Gas Stove Flame – We love this method for authentic lightly charred edges. Toast the tortilla directly over a medium/low open flame on a gas stove. Use tongs to rotate the tortilla about every 5 seconds. Flip as soon as the tortilla is lightly blackened on the edges and repeat with the second side. Keep your eye on that tortilla and adjust the flame as needed because they can burn quickly.
On a Griddle – This is our favorite way to make a bunch of tortillas at once. Preheat a dry griddle to medium/high heat. Add tortillas in a single layer and toast 15-30 seconds per side until golden brown in some spots on each side.
On a Skillet (preferably cast iron)- Heat a large skillet over medium-high heat. Add tortillas in a single layer (a very large pan can accommodate up to 3 at a time) and toast 15-30 seconds on each side until golden and hot on each side.
Keep these Shrimp Tacos in mind for your next Taco Night and make a taco bar out of it.