JUNK BOAT TRAVELS: My Recipe Box

22 April 2026

My Recipe Box - Shrimp Tacos

April 2026 - Toronto ON

We loved this recipe when we first tried it. John even said, don't forget what you did!

Mazatlan Mexico

Note - this is meant for 4 servings, so adjust as required.

Ingredients

1 ½ lbs shrimp (uncooked, peeled, deveined, tails removed)

1 tablespoon oil (canola or olive oil)

Juice from 1 lime

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

1 clove garlic minced

¼ teaspoon cayenne optional, for heat

For the Sauce

3/4 cup plain Greek yogurt

1/4 cup olive oil

1/2 tablespoon white vinegar

1 clove garlic minced

½ jalapeño pepper (remove ribs and seeds for mild heat). I used Thai red chili because that's what I had

¼ cup cilantro leaves loosely packed

1/4 teaspoon onion powder

1/2 teaspoon coarse salt

For Topping

2 cups finely shredded cabbage , or use bagged broccoli slaw or coleslaw mix

10-12 small corn tortillas or flour

Additional topping suggestions: red onions, tomatoes, salsa, avocados, pico de gallo, cotija cheese, chopped cilantro

Personally, we don't like cheese with fish

Instructions

For the Shrimp: Pat the shrimp dry with paper towels. Add to a ziplock bag or bowl with olive oil, lime juice and spices. Toss to coat. Rest for 10 minutes while preparing the shrimp taco sauce, or refrigerate for several hours until ready to use.

Heat a drizzle of oil in a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 2-3 minutes on each side, until pink and cooked through.

For the Shrimp Taco Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy. Add about 1/2 a cup of the sauce to the slaw and stir well to coat.

Assemble: Fill tortillas with a few shrimp and a spoonful of slaw. Top with fresh avocado, extra sauce (if desired) and any additional toppings.

Notes

Make ahead Instructions: The shrimp taco sauce can be made up to 3 days ahead of time, stored in the refrigerator. Shrimp taco marinade can also be made a few days ahead and stored in the refrigerator.

Nutrition

Mazatlan Mexico - The Shrimp Ladies