Quick Shrimp Tacos


I read this recipe on Cooking Light, and me being me, I wanted a simplified version that didn’t call for as many steps or a ton of ingredients. You’ll see in the picture below of the ingredients. I like to keep things very simple and straight forward and this is a fairly cheap meal to put together.

The recipe is for 4 servings, or 3 if you’re feeling extra hungry at one setting. You will notice that a lot of the ingredients only call for half of the product so you CAN cook everything to make enough for 6-8 servings, just get one more box of shrimp.  The meal is super easy to make and can be made for lunch or dinner, and the best thing about it, it can be made in under 25 minutes! Yup, I timed myself just to make sure. With the exact ingredients that I used to make this recipe, MYFITNESSPAL, noted that each serving is around 450 calories. To complete the meal, I ate it with a small salad so a decent meal under 500 calories.

This was my first time making AND having shrimp tacos so I really don’t have anything to compare this meal to, but I enjoyed it, A LOT ! Let me know if you decide to make it yourself.



Margaritaville Frozen Shrimp (2 boxes)

1/2 of prepared guacamole package (4oz is enough )

1/2 can of Canned Corn

8 Corn Tortillas

Cilantro (optional, just to garnish)

Sour Cream (optional)

4oz Pico De Gallo

Feel free to add some shredded cheese if you’d like, I didn’t the first two times, but when I have it for dinner tomorrow, I will ! 


  1. Cook the corn on stove top for 5-10 minutes.
  2. Combine corn, pico de gallo, cilantro, salt, pepper, and guacamole in a medium bowl; toss gently.
  3. Cook shrimp in skillet according to directions.
  4. Warm tortillas according to package directions.  Top each tortilla with about 1/4 cup corn mixture, about 4 shrimp, and 1 1/2 teaspoons of sour cream.
This post may contain affiliate links.