Who doesn’t love tacos? Then you add in some spice and shrimp…hello?! Amazing.
This dish is great for a quick dinner night or hosting a get-together. You can make everything in advance except the shrimp – which just needs to marinate in the seasoning for 15-20 minutes.
I’ve always liked some spice so if you notice some of the ingredients lean on the spicy side, just adjust for your preference. Unlike baking a specific cake or pastry, you can easily mess with the spices as you want.
In this recipe, I’m making the tacos for myself so I used half a pound of shrimp. It made 6 street tacos. Plus I used the leftover avocado mash and mango slaw for chicken later in the week. The great thing about this shrimp street taco recipe is you can use the leftover condiments throughout the week for other recipes too. It’s a multi-purpose meal and we love that!
And you know what would go perfect with this meal? Fresh homemade salsa. Can’t have tacos without salsa. I’ve got you covered. Here’s my salsa recipe: https://thegaygourmand.com/2025/08/28/homemade-restaurant-style-salsa-in-under-10-minutes/
I think shrimp street tacos is the perfect summer dish. Enjoy and have fun with this one!
Ingredients: (Serving size 6 tacos = for 1 & leftovers) Adjust for 2 or more
- Raw, deveined shrimp (1/2 pound = 6 tacos)
- Corn tortillas, street taco size (about 5-5.5in in diameter)
- Heavy whipping cream
- Plain yogurt
- Cumin
- Can of green chilis
- Dried oregano leaves
- White pepper
- Onion Powder
- Olive Oil
- Kosher Salt
- Chili Powder
- Lime Juice
- Red cabbage
- Ripe mango
- Ripe avocado
- Red pepper
- White onion
Directions:
Shrimp
- In a small mixing bowl, add your 1/2 pound shrimp.
- Pour ½ tbsp of olive oil
- Add the following spices based on your preference but roughly ½ tsp of each: cumin, white pepper, onion powder, kosher salt, chili powder.
- Then 1 tbsp of green chilis.
- Stir and set back in fridge for 15-20 minutes to marinate.
Mexican Cream
- In a small serving bowl, add ¼ cup heavy cream, ¼ cup yogurt.
- Dash of kosher salt, ½ tbsp lime juice, and a dash of cumin and cayenne pepper.
- Adjust as needed
Avocado Mash
- In a small serving bowl, mash up your avocado.
- Add diced white onion, diced red pepper, salt, lime to taste
Mango Slaw
- In a small serving bowl, add your mango (sliced into long shoestrings).
- Cut up a little less than the amount of mango of your red cabbage.
- 1 tbsp of lime juice
- Dash of salt, pinch of diced cilantro and 1 tbsp of green chiles
Fry up your corn tortillas by slathering oil on both slides and frying in a pan on medium. Toast both sides, cover on a plate with a kitchen towel or paper towel to keep warm.
Cook your shrimp in a skillet on medium for about 4-6 minutes until they’re no longer translucent and have reached an internal temp of at least 120° F.
Top with condiments and enjoy with a side of fresh salsa!
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