Rachael Ray's Shrimp Tacos
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Rachael Ray's Shrimp Tacos

Rach's shrimp tacos with a creamy avocado-lime sauce are sure to satisfy.



  • 1 tbsp. each chili powder

  • 1 ½ tsp. each granulated garlic and granulated onion

  • 1 ½ tsp. ground coriander

  • ½ tsp. cayenne pepper

  • 2 tsp. kosher salt


  • ¾ cup Greek yogurt, sour cream, or Mexican crema

  • ¼ cup olive oil

  • ½ cup fresh cilantro leaves

  • 1 Haas avocado, peeled and pitted

  • 2 scallions, coarsely chopped

  • 2 limes, juiced

  • 2 cloves garlic

  • 1 jalapeño, seeded and coarsely chopped

  • Salt and pepper


  • 1 ½ lb. medium shrimp—peeled and deveined, without tails

  • 3 cups shredded green cabbage

  • 12 corn tortillas

  • 2 tbsp. olive oil

  • Crumbled Cotija or queso fresco, for topping

  • Sliced pickled jalapeños and lime wedges, for serving

    • Step 1

      In a small bowl, mix the spices and salt for the rub.

    • Step 2

      In a food processor or blender, pulse the yogurt, olive oil, 1/4 cup water, the cilantro, avocado, scallions, lime juice, garlic, and jalapeño until fairly smooth. Season the sauce to taste with salt and pepper.

    • Step 3

      In a medium bowl, toss the shrimp with the spice rub.

    • Step 4

      In another medium bowl, toss the cabbage with half of the sauce.

    • Step 5

      Working over a gas flame or in a hot cast-iron skillet, cook the tortillas until charred in spots, 1 to 2 minutes per side. Wrap the tortillas in a kitchen towel to keep them soft and warm.

    • Step 6

      In a large nonstick skillet, heat the oil, two turns of the pan, over medium-high. Add the shrimp and cook until opaque in the centers and browned at the edges, 5 to 7 minutes.

    • Step 7

      Build the tacos with the tortillas, slaw, shrimp,and cheese. Serve with the lime wedges, pickled jalapeños, and the remaining sauce.


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