Tajín Shrimp Tacos

by Beth - Budget Bytes
4.88 from 8 votes
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As the weather starts to warm up I start craving light, fresh food, like these Tajín Shrimp Tacos. These tacos are so simple, with bright chili-lime flavored Tajín seasoned shrimp and a simple slaw made with homemade avocado dressing. They’re the perfect little bites to enjoy with the first warm rays of sun of the season! As always, I’ll list some substitutions and add-on ideas for you below!

Three Tajín Shrimp Tacos open faced on a wooden board, ingredients on the sides

What is Tajín?

Tajín seasoning is a Mexican spice blend containing chili, lime, and salt. This super simple blend packs huge flavor and is incredibly delicious when sprinkled onto fresh fruit, vegetables, meat, fish, or really just about everything. You can find this seasoning in the produce department of most major grocery stores in the U.S. Scroll down to the step-by-step photos below to see a photo of the bottle, so you know what to look for! :)

Can I Substitute the Shrimp?

If you’re not a fan of shrimp, you can also use Tajín to season white fish, like cod, tilapia, or Mahi Mahi instead. You could also use the Tajín to season some cubed or shredded chicken.

Can I Substitute the Avocado Dressing?

Yes, you have a few different options for dressing the slaw for these tacos. When I first made this recipe, I actually used a store-bought guacamole salsa mixed with a little bit of mayonnaise to make the slaw. You could also use something like an avocado ranch dressing, or make my Cilantro Lime Coleslaw.

Take a Short Cut with Coleslaw Mix

I had half a head of purple cabbage in my fridge that I used for this recipe, but you could also use fresh green cabbage, or even take a short cut by using bagged coleslaw mix (shredded cabbage and carrots). Green cabbage may even work a little better here because the natural pigment of the purple cabbage turns kind of brown when mixed with the green avocado dressing.

What Else Can I Add to the Shrimp Tacos?

Tacos are great because they’re so flexible. There are so many things you could add to these tacos to make them your own. Here are a few ideas:

What to Serve with Tajín Shrimp Tacos

I suggest keeping your side dish light, with something like Charred Corn and Zucchini Salad, Cucumber and Black Bean Salad, or Warm Corn and Avocado Salad. Or you can go with some simple sides like Quick Seasoned Black Beans and Cilantro Lime Rice.

A hand picking up one Tajín Shrimp Taco off a plate of three
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Tajín Shrimp Tacos

4.88 from 8 votes
These bright and zesty tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing. 
Author: Beth – Budget Bytes
Three Tajín Shrimp Tacos open faced on a wooden board
Servings 4 three tacos each
Prep 20 mins
Cook 15 mins
Total 35 mins

Ingredients

Avocado Dressing

  • 1 avocado ($0.89)
  • 1/4 cup sour cream ($0.12)
  • 1/4 cup mayonnaise ($0.40)
  • 1 clove garlic ($0.08)
  • 1/4 cup chopped cilantro ($0.20)
  • 2 Tbsp lime juice ($0.50)
  • 1/4 tsp salt ($0.02)

Tajín Shrimp

Other Ingredients

  • 1/2 head red cabbage (about 4 cups shredded) ($0.93)
  • 12 small corn tortillas ($1.20)
  • 1 jalapeño (optional) ($0.10)

Instructions 

  • Make the avocado dressing first. Add the avocado, sour cream, mayonnaise, garlic, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth. Set the dressing aside.
  • Finely shred the cabbage, so the slaw is ready to be mixed just before serving. Thinly slice the jalapeño (if using).
  • Toast the corn tortillas. You can do this over the open flame of a gas stove, or in a very hot dry skillet. When the skillet is very hot, the tortillas only need to touch the skillet for about 10 seconds on each side to give it that toasty corn flavor. This also helps strengthen the tortillas a bit.
  • If you shrimp are frozen, place them in a colander and run cool water over top until thawed. Remove the peel and tail, if attached. Allow the shrimp to drain well, then place them in a bowl and add the Tajín. Stir to coat the shrimp in Tajín.
  • Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the seasoned shrimp and sauté until the shrimp are opaque (this should only take about three minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and then allow the liquid to simmer until thickened. Turn off the heat and then toss the shrimp in the thickened sauce.
  • Just before serving, combine the shredded cabbage with about ½ cup of the avocado dressing and stir until the cabbage is evenly coated. The rest of the avocado dressing will be drizzled over the tacos.
  • To build the shrimp tacos, add a handful of slaw to the bottom of each tortilla then top with a few shrimp and a couple slices of jalapeño. Drizzle a little of the remaining avocado dressing over top, then enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 3tacosCalories: 420.35kcalCarbohydrates: 33.33gProtein: 19.63gFat: 23.88gSodium: 752.5mgFiber: 7.83g
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Close up of three Tajín Shrimp Tacos on a plate

How to Make Tajín Shrimp Tacos – Step by Step Photos

Avocado dressing in a blender

Make the avocado dressing first. Add one avocado, ¼ cup sour cream, ¼ cup mayonnaise, 1 clove of garlic, ¼ cup cilantro, 2 Tbsp lime juice, and ¼ tsp salt to a blender or food processor. Blend until smooth. Shred ½ head cabbage (about 4 cups) and slice one jalapeño.

Toasted tortillas in a skillet

Toast 12 small corn tortillas. You can do this over the open flame of a gas stove or in a very hot dry skillet. They only take about 10 seconds per side to toast. This gives them a deliciously toasty corn flavor and helps strengthen them a bit.

Shrimp seasoned with Tajín in a bowl

If your shrimp are frozen, place them in a colander and run cool water over them until thawed (it’s pretty fast). Remove the peels and tails, if still attached. Place 12oz. raw medium peeled shrimp in a bowl and add ½ Tbsp Tajín seasoning. Stir to coat the shrimp in seasoning.

bottle of Tajín

This is what Tajín looks like. You can usually find it in the produce department of the grocery store (because it’s sooooo good sprinkled on fresh fruit, among other things).

Cooked shrimp in a skillet

Heat 1 Tbsp cooking oil in a skillet over medium. When the skillet and oil are hot, add the seasoned shrimp. Sauté the shrimp until they are opaque (this should only take a few minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and let the liquid simmer a few more minutes to thicken. Turn off the heat and toss the shrimp in the thickened sauce.

Finished avocado slaw in a bowl with a spatula

Just before serving, prepare the slaw. Add about ½ cup of the avocado dressing to the shredded cabbage and stir to coat. The rest of the dressing will be used to top the tacos.

Avocado dressing being drizzled over a shrimp taco on a plate

To build the tacos, add some of the prepared slaw to each tortilla, top with a few shrimp and a couple slices of jalapeño. Drizzle some of the remaining avocado dressing over top, then enjoy!

Three Tajín Shrimp Tacos open faced on a wooden board
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Comments

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  1. Really loved this! Used coleslaw mix instead of red cabbage & TJ’s knock off tajin. :)

  2. Did this again for supper last night. The Tajin is SO BRILLIANT!!! Very mild, and very citrusy, it’s also become my seasoning of choice for simple sauteed chicken breasts–no worries about sprinkling it lavishly. It’s also really good on watermelon, and with peach season starting in a couple of weeks, I think grilled peaches with Tajin will be spectacular, too..

    1. hijacking the comment comment to mention tajín is not gluten free or safe for celiacs :(

      1. Thank you for that heads up! Their website says they are, but it’s better safe than sorry! I’ll fix that now. :)

  3. I made this last night! It was amazing; this is by far my favorite shrimp taco recipe now. It’s super fresh and easy to whip up.

  4. Another great recipe! I didn’t have corn tortillas so I turned this into a burrito with some wraps I had lying around. I also used slaw mix and added rice. Your site is so helpful. Thank you for sharing all these great recipes. I couldn’t make it through the week without them.

  5. Made these tonight–so good! We had a fun trip to a Mexican groceria to find Tajin. Thanks for another delicious, easy recipe!

  6. Made this on this past weekend.. So amazing! The avocado dressing is going in my regular rotation!

    1. Refer to the paragraph at the beginning titled “What is Tajín” for more info about Tajín.

  7. Did you forget to insert the photo of the Tajin bottle in the step by step photos like you mentioned?

    1. Haha! I did! 🤦‍♀️ Thanks for catching that. I’ll add it now.