Shrimp Tacos

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!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Keyword: easy shrimp tacos, how to make shrimp tacos, shrimp taco recipe

Servings: People

Calories: 371kcal

Author: Katie Workman

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

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.