Rachael Ray's Shrimp Tacos

Rach's shrimp tacos with a creamy avocado-lime sauce are sure to satisfy.
Publish date:
illustration of shrimp taco ingredients

Recipe by Rachael Ray

This recipe originally appeared in our Summer 2020 issue. Get the magazine here

  • 6Servings



  • 1 tbsp. each chili powder and ground cumin
  • 1 1/2 tsp. each granulated garlic and granulated onion
  • 1 1/2 tsp. ground coriander
  • 1/2 tsp. cayenne pepper
  • 2 tsp. kosher salt


  • 3/4 cup Greek yogurt, sour cream, or Mexican crema
  • 1/4 cup olive oil
  • 1/2 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 1/2 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


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

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.

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

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

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.

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.

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