Quick Harissa Shrimp Tacos with Yogurt Lime Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Spicy harissa-marinated shrimp grilled quickly and served in warm tortillas with a cooling yogurt-lime drizzle and crunchy slaw. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
2 tbsp harissa paste
1 tbsp olive oil
8 small corn tortillas
1/2 cup plain Greek yogurt
2 tbsp lime juice
1 cup shredded cabbage
1/4 cup thinly sliced red onion
1/4 cup chopped cilantro
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp harissa paste and 1 tbsp olive oil until evenly coated. Let marinate 10 minutes.
Step 2: Preheat a grill or grill pan over medium-high heat. Grill shrimp for 2-3 minutes per side until opaque and slightly charred.
Step 3: In a small bowl, mix 1/2 cup plain Greek yogurt with 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper to make the yogurt lime sauce.
Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side.
Step 5: Assemble tacos by dividing grilled shrimp among tortillas, topping with 1 cup shredded cabbage, 1/4 cup thinly sliced red onion, 1/4 cup chopped cilantro, and drizzling with yogurt lime sauce. Serve immediately.