Shrimp Street Tacos

Fast shrimp street tacos—thaw frozen shrimp, warm in salsa verde and mayo, and serve on street tortillas with lime.

If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 (12 oz) package frozen peeled and cooked shrimp, tail off
• ¼ cup Cholula salsa verde
• 2 tsp mayonnaise
• 2 limes
• 1 package street taco soft tortillas

Optional toppings

• 1 cucumber, diced
• 2 avocados, chopped

Directions

1. Pour salsa verde into a medium skillet and heat on medium-low.
2. Pour shrimp into a colander and run cold water over to thaw for 5 minutes.
3. When salsa verde is steaming, if it starts to bubble take off heat a few seconds and turn to low. Stir in mayonnaise.
4. Stir in shrimp, cover, and immediately take off heat.
5. Let sit 5 minutes.
6. Serve on street taco tortillas with a squeeze of lime.

Notes

• Warm, don’t boil: The shrimp are already cooked—you’re only heating them through, so keep the salsa verde below a hard bubble.
• Quick thaw: Running cold water over the shrimp in a colander thaws them safely in about 5 minutes.
• Toast the tortillas: A few seconds in a dry skillet makes the street taco tortillas more pliable and flavorful.
• Toppings: Diced cucumber and chopped avocado add crunch and creaminess; add them just before serving.
• Finish with lime: Squeeze fresh lime over each taco right before eating for brightness.

Why This Works

• Residual heat is gentle: Stirring the shrimp in and pulling the pan off the heat warms them with carryover heat, so they stay plump instead of turning rubbery.
• Mayo makes it creamy: A little mayonnaise emulsifies into the salsa verde, turning a thin sauce into a silky one that clings to the shrimp.
• Covered rest: Letting the pan sit covered for 5 minutes lets the shrimp soak up the salsa flavor.
• Acid balances richness: The lime’s acidity cuts the creamy sauce and wakes up the whole taco.