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Smash Shrimp Tacos

Smash shrimp tacos with crispy, golden shrimp patties and warm corn tortillas, finished with a fresh cabbage slaw and creamy avocado. The shrimp is finely chopped and pan-fried until cooked through for a crunchy, taco-ready texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp patties
  • 1.5 lb large shrimp peeled and deveined
  • 0.25 cup breadcrumbs
  • 1 egg
  • 2 tbsp mayonnaise
  • 1 tsp lime juice
  • 0.5 tsp cumin
  • 0.25 tsp cayenne
  • 0.1 salt to taste
  • 0.1 pepper to taste
Tacos
  • 9 corn tortillas 8-10 tortillas
  • 0.5 cup vegetable oil for cooking
Toppings
  • 1 cabbage slaw
  • 1 avocado sliced
  • 1 cilantro chopped
  • 1 lime wedges
  • 0.25 crema for serving

Equipment

  • 1 cast iron skillet

Method
 

Make shrimp mixture and form patties
  1. Chop the shrimp finely, then add it to a bowl. Combine chopped shrimp with breadcrumbs, egg, mayonnaise, lime juice, cumin, cayenne, salt, and pepper until evenly mixed.
  2. Form the mixture into 8-10 small patties, pressing to help them hold together. Keep patties uniform so they cook at the same rate.
Pan-fry until crispy
  1. Heat a cast iron skillet with vegetable oil over medium-high heat. Once shimmering, add the patties and cook until golden and cooked through, about 3-4 minutes per side.
  2. Remove patties to a plate and let them rest briefly while you warm tortillas. Keep them hot so the tortillas soften and the exterior stays crisp.
Assemble and serve
  1. Warm the corn tortillas until pliable, then place each on a plate. Fill each tortilla with a shrimp patty.
  2. Top with cabbage slaw, avocado slices, cilantro, and a squeeze of lime juice. Serve with crema on the side and add lime wedges for extra brightness.

Notes

Pro tip: press the patties firmly and don’t overcrowd the skillet so they brown instead of steaming. Store leftovers in an airtight container in the fridge up to 2 days; reheat patties in a hot skillet for best crispness, and warm tortillas separately (freezing not recommended for the best texture). For a lighter option, use plain Greek yogurt in place of crema for a tangier, lower-fat topping.