Easy Shrimp Tacos with Cilantro Citrus Sauce

a close up of the top view of a platter of three shrimp tacos filled with avocado, red cabbage, seared shrimp, and a creamy green yogurt sauce sitting on a marble surface

5 from 1 reviews

These shrimp tacos are packed with flavor and come together in no time!



For the Shrimp:

  • 1 1/2 pounds jumbo shrimp, peeled and de-veined
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon pepper

For the Cilantro Citrus Sauce

For the Tacos:

  • 8 corn tortillas, warmed
  • Shredded purple cabbage, for garnish
  • 1 avocado, sliced, for garnish
  • Queso fresco or cotija cheese, crumbled, for garnish


  1. In a medium-sized bowl, whisk together the lime juice, chili powder, garlic powder, cumin, oregano, salt, and pepper, then add the shrimp and toss to coat.
  2. Heat the olive oil over medium heat. Once hot, add the shrimp, working in 2 batches if needed, and cook for 2-3 minutes, until browned, then flip and cook an additional 1-2 minutes, until the shrimp turn white and begin to curl in on themselves, then remove from heat.
  3. To make the sauce, add all ingredients to a blender and blend until smooth.
  4. To serve, spoon the shrimp into corn tortillas, then top with the shredded cabbage, avocado slices, and cotija cheese. Spoon the sauce over top and serve!


  • For dairy-free: replace the Greek yogurt with mayo, and omit the cheese
  • For grain-free: use grain-free tortillas, or serve bowl-style over cauliflower rice
  • For Paleo: follow the dairy- and grain-free substitutions above
  • For low-carb: serve bowl-style over cauliflower rice
  • For low-FODMAP: omit the garlic powder, garlic clove, and follow the dairy-free modifications above.

Keywords: shrimp, tacos, easy, healthy, baja