Spicy Harissa Shrimp Tacos with Pickled Red Onion and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Zesty shrimp marinated in harissa spice, served in warm tortillas with tangy pickled red onions and fresh cilantro. This mexican-inspired seafood ready in about 35 minutes pairs (peeled and deveined) 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 310 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: 25 min Cook: 10 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/2 cup white vinegar and 1 tbsp sugar, stirring until sugar dissolves. Add 1 thinly sliced medium red onion and let it sit at room temperature for at least 20 minutes to pickle.
  2. Step 2: In a separate bowl, toss 1 lb peeled shrimp with 2 tbsp harissa paste, 1 tbsp olive oil, 2 tbsp lime juice, 1/2 tsp black pepper, and 1/2 tsp salt. Let marinate for 10 minutes.
  3. Step 3: Heat a large skillet over medium-high heat and cook the marinated shrimp for 2-3 minutes per side until pink and cooked through.
  4. Step 4: Warm 8 small corn tortillas on a dry skillet or in the oven. Assemble tacos by layering shrimp, pickled red onion slices, 1/2 cup chopped cilantro leaves, and slices from 1 medium avocado. Serve immediately.

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Frequently asked questions

How long does Spicy Harissa Shrimp Tacos with Pickled Red Onion and Cilantro take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Harissa Shrimp Tacos with Pickled Red Onion and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.

Can I substitute ingredients in Spicy Harissa Shrimp Tacos with Pickled Red Onion and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Harissa Shrimp Tacos with Pickled Red Onion and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Harissa Shrimp Tacos with Pickled Red Onion and Cilantro?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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