Shrimp and fish tacos

Shrimp and fish tacos

Make delicious shrimp and fish tacos with crispy corn tortillas lightly charred with tender shrimp topped with crispy radish and cabbage slaw and finished with a creamy, spicy shrimp sauce, fresh cilantro and a squeeze of lime juice.

This recipe is very easy to make and can be prepared in 45 minutes, handy for a weeknight dinner!


  • 500 grams of shrimp
  • 150 grams fish fillets of your choice
  • 1 red bell pepper
  • ½ cup fresh cilantro
  • 1 red onion
  • 1 jalapeño pepper
  • 3 tablespoons garlic powder
  • 4 tablespoons chili powder
  • 3 tablespoons onion powder
  • 10 tablespoons butter
  • 10 corn tortillas
  • 2 limes
  • Salt and pepper to taste


  1. Chop the red onion, jalapeño pepper, bell pepper and fresh cilantro. Then add 3 tablespoons of butter and melt in a skillet over medium-low heat.
  2. Add the red onion, bell pepper and jalapeño to the skillet. Sprinkle with 1 tablespoon chili powder, 1 tablespoon garlic powder and 1 tablespoon onion powder. Sauté vegetables for 5 minutes or until tender. Remove from pan and set aside.
  3. Season the fish fillets and shrimp (peeled and deveined) with the remaining chili powder, garlic powder and onion powder. Add salt and pepper to taste.
  4. Melt 3 tablespoons butter in skillet. Add fish to skillet over medium-high heat, salt and pepper to taste. Cook each side for 3 minutes until fish flakes easily with a fork or to desired doneness.
  5. Separate fish fillets and remove from skillet. Melt remaining butter in skillet and place shrimp in skillet. Cook on both sides for 3 to 5 minutes until done.
  6. Mix sautéed vegetables, cilantro and fish fillets. Warm corn tortillas, fill tortillas and place 3-4 shrimp in each taco, drizzle with lime and enjoy!


  • Accompany this exquisite dish with black beans and Spanish rice.
  • Tilapia is one of the fish we recommend to prepare this shrimp and fish taco recipe, although you can also opt for horse mackerel, cod and hake.
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