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Smash Shrimp Tacos

Smash shrimp tacos with crispy, golden shrimp patties and a fresh cabbage slaw for a coastal crunch. Warm corn tortillas are filled with the patties, topped with creamy avocado, bright lime, and crema.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican-Coastal
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 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
  • salt to taste
  • pepper to taste
  • corn tortillas 8-10
  • vegetable oil for cooking
Toppings
  • cabbage slaw
  • avocado
  • cilantro
  • lime wedges
  • crema for serving on the side

Equipment

  • 1 cast iron skillet

Method
 

Make the shrimp patties
  1. Finely chop the large shrimp. Keep chopping until it’s small enough to mix evenly and form patties.
  2. In a bowl, combine chopped shrimp with breadcrumbs, egg, mayonnaise, lime juice, cumin, cayenne, salt, and pepper. Mix just until the mixture holds together.
  3. Form the mixture into 8-10 small patties. Press gently so the edges are even for crisp, golden browning.
Cook and assemble the tacos
  1. Heat vegetable oil in a cast iron skillet over medium-high heat. Add patties in a single layer when the oil shimmers.
  2. Cook the patties until golden and cooked through, about 3-4 minutes per side. Flip once when the underside is browned and let the second side finish evenly.
  3. Warm the corn tortillas. Heat until pliable with slight browning spots so they fold without cracking.
  4. Fill each tortilla with a shrimp patty. Top with cabbage slaw, avocado slices, cilantro, and a squeeze of lime juice.
  5. Serve the tacos with crema on the side. Plate with lime wedges for extra brightness at the table.

Notes

For the crispiest patties, avoid overhandling—mix only until combined and press them into thin, even rounds. Store leftovers in the fridge up to 2 days; reheat patties in a skillet for best texture (slaw and crema are best kept separate). Freezing: patties freeze up to 1 month; thaw in the fridge and re-crisp in a hot skillet. Dietary swap: use a lower-sodium mayonnaise and choose low-sodium crema for a reduced-sodium version.