Spicy Cilantro Shrimp Tacos


Serves: 4


  • 24 PrimeWaters® peeled large shrimp (roughly half of a 1 lb bag)
  • 1 tbsp tajin spice
  • 1 tbsp avocado oil
  • 2 jalapenos, sliced into thin coins
  • 1 cup shredded red cabbage
  • 8 sprigs cilantro
  • 8 corn tortillas
Pico de Gallo
  • 1 cup diced tomato
  • 2 tbsp diced white onion
  • 1 tbsp minced jalapeno
  • 1 tbsp minced cilantro
  • 2 tsp lime juice
  • Diamond Crystal® kosher salt



  • Combine oil, tajin and thawed shrimp. Toss together and let stand in fridge while you prepare the rest of the dish.
  • Combine all ingredients for the pico de gallo in a small bowl. Stir to combine and adjust seasoning with salt. Set aside.


  • Place a 12” non stick sauté pan over medium heat-add half the shrimp and cook for 3-5 minutes, then flip shrimp over and cook 2-3 more minutes, to an internal temp of 150°F. Remove from pan. Set aside and do the same thing with the remaining shrimp. Set aside.
  • Wrap the corn tortillas in a piece of damp paper towel and re-heat in the microwave on high for 30 seconds
  • Assemble the tacos
    • Place a pinch of shredded cabbage in center of a corn tortilla
    • Place 3 shrimp on top of cabbage
    • Spoon some pico de gallo over the shrimp and garnish with a sprig of cilantro and a few slices of jalapeno
    • Repeat with remaining ingredients


  • Enhancements guacamole, queso fresco, lime wedges, sour cream