Why You’ll Love This Recipe
- Made with convenient Trader Joe’s ingredients.
- Naturally gluten-free and easy to prepare.
- Ready in less than 30 minutes.
- Light, fresh, and packed with flavor.
- Perfect for weeknight dinners or taco nights.
- Easily customizable with your favorite toppings.
- A healthy source of lean protein.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound raw large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 gluten-free corn tortillas
- 2 cups shredded cabbage slaw mix
- 1 avocado, sliced
- ¼ cup chopped cilantro
- 1 lime, cut into wedges
For the Sauce
- ½ cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- Pinch of salt
Directions
- In a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
- Heat a large skillet over medium-high heat.
- Cook the shrimp for 2–3 minutes per side until pink and opaque.
- In a small bowl, whisk together the Greek yogurt, lime juice, honey, garlic powder, and salt to make the sauce.
- Warm the corn tortillas according to package instructions.
- Fill each tortilla with shredded cabbage slaw.
- Divide the cooked shrimp evenly among the tortillas.
- Top with avocado slices and chopped cilantro.
- Drizzle with the prepared sauce.
- Serve immediately with lime wedges.
Servings and timing
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Variations
- Spicy Shrimp Tacos: Add cayenne pepper or your favorite hot sauce.
- Mango Shrimp Tacos: Top with diced mango for a sweet contrast.
- Chipotle Sauce Version: Mix chipotle seasoning into the yogurt sauce.
- Baja-Style Tacos: Add pico de gallo and shredded lettuce.
- Dairy-Free Option: Replace Greek yogurt with a dairy-free yogurt alternative.
- Fish Taco Variation: Substitute shrimp with seasoned white fish.
- Extra Veggie Tacos: Add sliced radishes, cucumbers, or diced bell peppers.
Storage/Reheating
Store leftover shrimp in an airtight container in the refrigerator for up to 3 days.
Keep the shrimp, tortillas, and toppings stored separately for the best texture.
Reheat the shrimp in a skillet over medium heat for 2–3 minutes or until warmed through.
Avoid reheating assembled tacos, as the vegetables may become soggy.
The shrimp can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Are Trader Joe’s corn tortillas gluten-free?
Most Trader Joe’s corn tortillas are gluten-free, but always check the packaging and ingredient label to verify.
Can I use frozen shrimp?
Yes, frozen shrimp work perfectly. Thaw them completely and pat dry before seasoning.
What type of shrimp is best for tacos?
Large or extra-large shrimp are ideal because they stay juicy and provide a satisfying bite.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared up to 2 days in advance and stored in the refrigerator.
How do I keep corn tortillas from breaking?
Warm them before serving to make them more pliable and less likely to crack.
Can I grill the shrimp instead of cooking them in a skillet?
Absolutely. Grilled shrimp add a delicious smoky flavor to the tacos.
What can I serve with shrimp tacos?
Mexican rice, black beans, corn salad, or tortilla chips with salsa are great side dishes.
Can I make these tacos dairy-free?
Yes, simply substitute the Greek yogurt with a dairy-free alternative.
How do I know when shrimp are fully cooked?
Shrimp are done when they turn pink, opaque, and curl into a loose “C” shape.
Can I prepare these tacos for meal prep?
Yes, store the components separately and assemble the tacos just before eating for the freshest results.
Conclusion
Gluten-Free Shrimp Tacos With Trader Joe’s Ingredients are a fresh, flavorful, and easy-to-make meal that’s perfect for busy days. Combining seasoned shrimp, crunchy slaw, creamy sauce, and warm corn tortillas, these tacos deliver a delicious balance of textures and flavors. Whether you’re serving them for a family dinner or a casual gathering, they’re sure to be a crowd-pleasing favorite.
PrintGluten-Free Shrimp Tacos With Trader Joe’s Ingredients
Gluten-Free Shrimp Tacos With Trader Joe’s Ingredients are fresh, flavorful tacos filled with seasoned shrimp, crunchy cabbage slaw, creamy yogurt sauce, and avocado, all wrapped in warm gluten-free corn tortillas. Perfect for a quick weeknight meal or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 pound raw large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 gluten-free corn tortillas
- 2 cups shredded cabbage slaw mix
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- Toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
- Heat a large skillet over medium-high heat.
- Cook the shrimp for 2 to 3 minutes per side until pink and opaque.
- Whisk together the Greek yogurt, lime juice, honey, garlic powder, and salt in a small bowl to make the sauce.
- Warm the corn tortillas according to package instructions.
- Fill each tortilla with shredded cabbage slaw.
- Divide the cooked shrimp evenly among the tortillas.
- Top with avocado slices and chopped cilantro.
- Drizzle with the prepared sauce.
- Serve immediately with lime wedges.
Notes
- Add cayenne pepper or hot sauce for a spicier version.
- Top with diced mango for a sweet contrast.
- Use a dairy-free yogurt alternative to make the sauce dairy-free.
- Store shrimp, tortillas, and toppings separately for best results.
- Cooked shrimp can be refrigerated for up to 3 days.
- Freeze cooked shrimp for up to 2 months and thaw before reheating.
Nutrition
- Serving Size: 2 tacos
- Calories: 390 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 185 mg
