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Smash Shrimp Tacos

Smash shrimp tacos with crispy shrimp patties and warm corn tortillas. Finely chopped shrimp are bound with breadcrumbs and egg, pan-fried until golden, then topped with fresh cabbage slaw and creamy avocado.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 430
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
  • salt to taste
  • pepper to taste
  • 1 vegetable oil for cooking
Taco assembly
  • 10 corn tortillas 8-10
  • 1 cabbage slaw
  • 1 avocado slices
  • 1 cilantro
  • lime wedges for serving
  • 1 crema for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the shrimp patties
  1. Finely chop the large shrimp. Combine chopped shrimp with breadcrumbs, egg, mayonnaise, lime juice, cumin, cayenne, salt, and pepper.
  2. Form the mixture into 8-10 small patties. Press to help them hold together for pan-frying.
Cook and assemble tacos
  1. Heat vegetable oil in a cast iron skillet over medium-high heat until shimmering. Cook patties until golden and cooked through, about 3-4 minutes per side.
  2. Warm corn tortillas in the skillet or a separate pan until pliable. Fill each tortilla with a shrimp patty.
  3. Top tacos with cabbage slaw and avocado slices, then sprinkle with cilantro. Squeeze lime wedges over the top.
  4. Serve immediately with crema on the side. Arrange tacos so the shrimp patty is visible above the slaw.

Notes

For extra crisp edges, press patties firmly and avoid moving them for the first 2 minutes on each side. Store leftover patties in an airtight container in the fridge for up to 2 days; rewarm in a skillet to re-crisp, and assemble fresh with slaw and avocado. Freezing: freeze cooked patties up to 2 months, then reheat from frozen in a skillet. For a lighter option, use light mayonnaise in the patty mixture and swap crema with a thinner Greek-yogurt style sauce.