This is just the coolest change of pace from more traditional tacos. It’s fun in that these feature shrimp instead of meat, and the firm texture of shrimp is so fantastic in a soft tortilla. And my family absolutely loves the tangy, saucy tomato mixture that binds the shrimp and chopped vegetables together.
The filling comes together on the stovetop quite quickly, which makes these a true weeknight solution.
If you’re not thinking about tacos, this is also quite lusty served over a pile of hot rice or quinoa, or tossed with freshly cooked hot pasta.
Do make sure to warm your tortillas for these – it makes a big difference. For 3 different way to warm tortillas, click here!
These fun change-of-pace tacos feature plump bites of shrimp in a tangy, saucy tomato mixture. Warm up some tortillas and top as you wish!Tweet This
Serve these with diced avocado, sour cream, and maybe something crunchy to complement the tenderness of the filling, like radishes or jicama, sliced into thin matchsticks.
The whole dish can be made up to 2 days ahead, refrigerated, and heated gently over low heat. Heat the tortillas just before serving.
Serve Shrimp Tacos with:
- Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw
- Creamy Brussels Sprouts Slaw
- Frisee, Radicchio and Escarole Salad with Citrus Dressing
- Tomato, Avocado and Cucumber Salad
- Mexican Avocado, Corn and Three Bean Salad
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- 2 tablespoons extra-virgin olive oil
- 2 pounds large (31 to 35 per pound) shrimp peeled and deveined, or use jumbo shrimp and cut them into three pieces each
- Kosher or coarse salt and freshly ground black pepper to taste
- 1 large onion finely chopped
- 1 large bell pepper any color stemmed, seeded, and chopped
- 3 cloves garlic very finely minced
- 1 can (8 ounces) tomato sauce
- 2 tablespoons tomato paste or ketchup
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon red pepper flakes optional
- ½ cup chopped green olives optional
- 1 to 2 tablespoons minced fresh flat-leaf parsley leaves
- 12 corn tortillas 6 inches in diameter
- Sour cream
- Diced avocado
- Radishes or jicama or both, sliced into thin matchsticks
- Heat 1 tablespoon of the olive oil in a large deep skillet over medium-high heat. Add the shrimp, season with salt and pepper, and sauté just until they start to turn pink, 2 minutes. Remove the shrimp with a slotted spoon to a plate and set aside.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the onion and bell pepper and sauté until they start to soften, 2 minutes. Add the garlic and sauté until you can smell it, 1 minute more. Add the tomato sauce, tomato paste, oregano, chili powder, and red pepper flakes, if using. Cook, stirring occasionally, to blend the flavors, 5 minutes. Season with salt and pepper. Stir in the olives if using, the parsley, and the reserved shrimp and cook until the shrimp are cooked through, another 2 minutes.
- Meanwhile, warm the tortillas.
- Serve the shrimp mixture with the tortillas and pass the sour cream and avocado on the side.
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