March 7, 2019

Paprika Shrimp Street Taco

Paprika Shrimp Street Taco

Paprika broiled shrimp street tacos with black beans, avocado, radish, and a creamy citrus sauce.

One of the recipes on my blog is Ethel’s Broiled Paprika Shrimp. It’s my mom’s shrimp appetizer that she would always serve at parties because not only is it delicious, but it’s so quick and easy to make…just three ingredients, besides the dash of salt.

I made mom’s shrimp for dinner one night and it gave me the idea to put it in a taco, since I’ve been trying to eat more seafood. And because it’s for my blog about bites, it had to be a street taco. I started to think about what I’d put with the shrimp, since a street taco is so small, but as you can see, I got carried away. They are loaded!

I used small shrimp, so three could fit onto the tortilla. But you could use just two, as this street taco is a mouthful…not very dainty, or a few bites worth as appetizers usually are. These little guys are jam packed, a bit messy because of their heartiness, and so yummy. The paprika gives the shrimp a nice smokey flavor, and since a squeeze of lime always goes great with shrimp tacos, I thought a creamy citrus sauce would compliment it well. Originally, I used some yuzu salad dressing for the citrus taste, but not everyone has access to that, so a bit of lemon or lime, or both also does the trick.

I guess these are pretty good because Lindsay is not a fan of shrimp, unless it’s battered and fried, and she said, “Mom, this is a repeat!”

Paprika Shrimp Street Taco

Makes 12


  • 12 street corn taco tortillas
  • 24-36 Shrimp (depending on size)
  • Mayo for coating shrimp
  • Smoky Paprika for dusting
  • Salt
  • About 1 cup of cabbage, finely shredded
  • 1 large avocado, or 2 small, sliced thin crosswise
  • Black beans, rinsed and drained
  • About 3 radishes, thinly sliced


  • 1/3 cup mayo
  • 1 T sriracha sauce
  • 1 T yuzu dressing - found in Asian food aisle (see substitute below)
  • 2 tsp dijon mustard

Make the sauce. Combine all the ingredients and set aside. If you can’t find yuzu dressing, a squeeze of lime and a pinch of sugar can be used.

Pat dry the cleaned shrimp and place on a cookie sheet. Brush generously with mayo. Dust with paprika and a dash of salt. Place on a baking sheet and broil for a few minutes until the mayo bubbles and browns.

Meanwhile, warm the tortillas. Assemble with shredded cabbage, 3 shrimps, two avocado slices, a sprinkle of black beans, and radish slices. Drizzle with sauce. Garnish with lime slices.

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