Spicy Shrimp Tacos get their distinct flavor from seasoned shrimp on top of a cheesy tortilla—topped with fresh ingredients like cabbage, avocado, and tomatoes.
I feel like I need some sort of grand reveal for this recipe because it’s a pretty big deal, let me tell you. This recipe is my attempt at recreating the best tacos of all time: Spicy Shrimp Tacos from Oscar’s Mexican Seafood in San Diego.
Although I tend to bring a packed lunch to work every day, Oscar’s is one of the places I’ll venture to without hesitation if anyone says they’re craving fish tacos. To be honest, I’ve never even had anything other than their Spicy Shrimp Tacos, because I can never get myself to branch out. They are just way too delicious to not order if I have the opportunity.
Not sure why, but it’s never occurred to me to try to recreate those tacos until recently. I was making a different shrimp taco recipe that reminded me of Oscar’s, which is ultimately what inspired me to try to remake my favorite spicy shrimp tacos.
After stumbling upon an interview with the owner of Oscar’s, where he briefly mentioned what all went into their famous Spicy Shrimp Tacos, I knew I was that much closer to getting the zesty shrimp just right.
Although my version of Spicy Shrimp Tacos is slightly different from the original, they definitely remind me of the tacos I fell in love with about four years ago.
One component of the tacos (that not many shrimp taco recipes have) is the monterey jack cheese. Melt that on the tortillas (fried or not fried), and it just completes the blend of flavors.
While I still plan to get Oscar’s Spicy Shrimp Tacos from the source, I’m pumped I know how to make a replica that tastes aaaaalmost as good.
Top them with shredded cabbage, sliced avocado, diced tomatoes, fresh cilantro, and a bit of lime juice? Perfection.
Ingredients:
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp crushed red pepper (use less if wanting less spice)
- Salt and pepper to taste
- 1 lb raw shrimp (peeled and deveined with tails off), patted dry
- 1 Tbs olive oil
- 2 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp lime juice
- Optional: 3+ Tbs olive oil, divided (for frying)
- 1 cup shredded monterey jack cheese, divided
- 10 corn tortillas
- Shredded cabbage
- Sliced avocado
- Diced tomatoes
- Cilantro
- Lime wedges
Instructions:
- In a large bowl, combine the garlic powder, chili powder, crushed red pepper, salt and pepper. Add the shrimp and toss to coat with the seasoning blend. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook until slightly pink and opaque (about 2-3 minutes per side). Add Worcestershire sauce, soy sauce, and lime juice to the pan with the shrimp, stirring and cooking for 1-2 more minutes.
- If frying tortillas: Heat about 1 teaspoon of olive oil to a skillet; add a tortilla. Cook until it starts to toast, then flip over to repeat with the other side.
- If not frying tortillas: Place a tortilla in a hot skillet and heat for about 2-3 minutes (or until hot). Flip over.
- To the heated tortilla, lightly sprinkle cheese over the top. Heat until cheese is melted.
- Repeat process with remaining tortillas.
- After each tortilla is warm and covered in melted cheese, add shrimp and desired toppings.
Although I think frying the tortillas creates an enhanced taco flavor and texture, it’s not necessary if you’re trying to cut out unnecessary fat. Besides that, these tacos are basically just…seasoned shrimp with a little cheese and a lot of fresh ingredients on top. Ohhh yes.
No fancy slaws or salsas need to be made. It’s just a pile of basic toppings that take the Spicy Shrimp Tacos to the next level. You can use as many or as few of the topping ingredients as you want. (Red onion also goes well on these, but I usually skip them.) Hope you enjoy!
