Shrimp Tacos

When I was growing up, one of my favorite fast-foods was tacos!

I loved everything about tacos: the choice of protein cooked in hot spices, the tangy slaw, the creamy guacamole, a dollop of sour cream or salsa…


Everything about a taco works. It’s a brilliant little delicious creation stuffed into a tortilla.

I still LOVE tacos to this day.

Except, now, I don’t go to the local fast-food joint for them, I mostly prepare them at home.

You can choose any protein for these tacos: tofu, beef, pork, chicken, fish.

I chose shrimp, because they are so easy to make.

So, if you’re short on time and want a quick meal, try these yummy Shrimp Tacos.

I like to stuff them with my Smoky Spicy Slaw (recipe here)

Shrimp Tacos
Prep time
Cook time
Total time
Recipe type: Integrative health coach recipes
Cuisine: Food is medicine
Serves: 6 tacos
  • 1 pound medium or large wild shrimp, peeled and deveined (frozen or fresh)
  • 1 tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. sea salt
  • ½ tsp. chipotle powder
  • 2 dashes cayenne pepper (optional)
  • Smoky Spicy Slaw
  • Guacamole
  • 6 organic corn or flour tortillas
  1. Combine the salt and spices and coat the shrimp.
  2. In a frying pan, heat olive oil on medium/high and add shrimp.
  3. Cook 2-3 minutes on each side.
  4. Remove the shrimp from the pan and set aside.
  5. Either roast the tortillas in the oven, or dry roast in a frying pan to get the desired texture.
  6. Put 3-4 shrimp into each tortilla and top with Spicy Slaw.
  7. You can also add a dollop of guacamole, salsa or sour cream.