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Smash Shrimp Tacos

Smash shrimp tacos with crispy shrimp patties and warm corn tortillas, topped with fresh cabbage slaw and creamy avocado. Finely chopped shrimp are mixed with a breadcrumb-egg binder, then pan-fried until golden for a satisfying, coastal-style bite.
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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
  • 1 salt to taste
  • 1 pepper to taste
  • 1 vegetable oil for cooking
Taco assembly
  • 1 corn tortillas 8-10
  • 1 cabbage slaw
  • 1 avocado slices
  • 1 cilantro
  • 1 lime wedges
  • 1 crema for serving on the side

Equipment

  • 1 cast iron skillet

Method
 

Make the shrimp mixture and patties
  1. Chop the large shrimp finely so the pieces bind into patties. Combine the chopped shrimp with breadcrumbs, egg, mayonnaise, lime juice, cumin, cayenne, salt, and pepper.
  2. Form the mixture into 8-10 small patties with even thickness. Set the patties aside while you prepare to cook.
Cook the patties and warm the tortillas
  1. Heat vegetable oil in a skillet over medium-high heat until shimmering. Add the shrimp patties and cook until golden and cooked through, about 3-4 minutes per side.
  2. Warm the corn tortillas in a dry skillet or directly over a flame until pliable. Keep them warm so they fold without cracking.
Assemble and serve
  1. Fill each warmed tortilla with a shrimp patty. Top with cabbage slaw, avocado slices, and cilantro.
  2. Finish each taco with a squeeze of lime juice and serve with crema on the side. Add lime wedges for extra brightness at the table.

Notes

For the crispiest smash-style patties, keep the shrimp finely chopped (not pureed) so the breadcrumb-egg binder holds together on the pan. Store leftover cooked patties refrigerated up to 3 days; reheat in a skillet to regain crunch and warm tortillas right before serving (freezing not recommended). For a lighter option, swap mayonnaise for light mayonnaise or Greek yogurt in the patty mixture.