The Best Shrimp Taco Recipe
These are hands down the best shrimp taco recipe I’ve ever made. I follow Tony and Maribel on Instagram, and the other day they posted this recipe and I immediately knew I wanted to make it. These shrimp tacos are the perfect example that Weight Watchers food doesn’t have to be boring. They delicious, satisfying, and full of flavor without blowing your points budget.
The ingredients are simple, yet pack a punch. Lately the only taco seasoning I’ve been using is Grillin with Dad’s. You can check that out here. Tony and Maribel also added flour to their taco mixture, which made the shrimp so juicy and delicious. While they deep fried their tacos, we pan fried ours in avocado oil spray to a perfect crunch.
Ingredients Needed
- corn tortillas – my favorite brand is El Milagro
- shrimp (unless you live near the water, buy frozen shrimp – it’s more cost effective too!)
- taco seasoning
- flour
- cilantro
- tomato
- cabbage
Note: Some of the ingredients in the photo above included Tony and Maribel’s salsa. I reduced the amount of dried chiles by 1/3, removed the chiles, and the salsa was so spicy even I couldn’t eat it. I can’t imagine how spicy their salsa is with all the chiles!
What corn tortillas do you use?
Every time I make crunchy tacos, the number one question I get asked is “what corn tortillas do you use?” Luckily, I live in Chicagoland and El Milagro corn tortillas are readily available in any grocery store. If you can’t find El Milagro brand where you live, Mission Extra Thin corn tortillas are a good substitute.
Fresh or Frozen Shrimp?
Unless you live near the coast or have direct access to a seafood market, you’re better off buying frozen shrimp. Most of the “fresh” shrimp you see in the seafood case at grocery stores have actually been previously frozen and then thawed for convenience. By purchasing frozen shrimp, you have more control over the freshness and can thaw them yourself when you’re ready to use them. Plus, frozen shrimp are often more affordable, have a longer shelf life, and are frozen at peak freshness to lock in flavor and texture.
I can’t believe how flavorful these shrimp tacos turned out. They seriously blew me away! 🌮🔥 The real game-changer? My new favorite taco seasoning from my friend Grillin with Dad. It added the perfect blend of smoky, savory, and just a little heat that took these tacos to the next level. If you haven’t tried his seasonings yet, you’re missing out. He sells them online and at local Mariano’s stores. Trust me, this one’s a keeper.
Shrimp Tacos
These shrimp tacos are SO flavorful! This recipe was adapted from Tony and Maribel on Instagram. I'll leave a link to their recipe in the blog post.
Ingredients
- 1 pound shrimp, peeled, deveined, and chopped
- 1 large tomato, diced
- 1/2 cup cilantro, chopped
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 tablespoon all-purpose flour
- 1 tablespoon taco seasoning
- 9 corn tortillas
- 1 cup shredded cabbage
Instructions
Prepare the Filling:
In a medium bowl, mix together the shrimp, diced tomato, chopped cilantro, oregano, salt, flour, and taco seasoning until evenly coated.
Cook the Shrimp:
Heat a nonstick skillet over medium heat. Add the shrimp mixture and cook for 3–4 minutes, stirring occasionally, until the shrimp are mostly cooked through (they’ll finish cooking during the next step).
Warm the Tortillas:
Microwave the corn tortillas for 30 seconds between two damp paper towels to soften them.
Pan-Fry the Tacos:
Spray a clean skillet with avocado oil or olive oil spray and set over medium heat. Divide the shrimp mixture evenly among the 9 tortillas and fold each one in half. Place in the skillet and cook for about 5 minutes per side, or until golden and crisp on the outside and the shrimp are fully cooked inside.
Serve:
Fill each taco with a small handful of shredded cabbage and drizzle with cilantro crema (see next recipe card). Serve warm and enjoy!
Notes
The tacos are 1 WW point each. Three tacos is 4 WW points. Click here for the WW tracker. If you count calories or macros, each taco is 104 calories, 0 fat, 16 carbs, 1 fiber and 11 grams of protein.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my chicken recipes!
