Shrimp Tacos
These Shrimp Tacos are a must-try - loaded with plump, juicy shrimp, crisp cabbage, avocado, cotija cheese, cilantro, and a garlic-lime crema sauce that will win you over. We serve these over toasted tortillas for an authentic taste you'll crave. P.S. In a pinch, you can easily substitute all of the shrimp seasonings for 1 tbsp of taco seasoning.
Ingredients
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 1/2 Tbsp lime juice
- 3/4 tsp garlic powder
- 3/4 tsp Sriracha sauce
- 8 white corn tortillas ((small
- 1/2 small purple cabbage
- 1 large avocado (pitted
- 1/2 red onion
- 4 oz Cotija cheese )
- 1/4 bunch cilantro
- 1 lime
- 1 lb shrimp
- 1 garlic clove
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 Tbsp olive oil
Instructions
- 1
Make the Shrimp Taco Sauce - In a small bowl, whisk together the sauce ingredients and set aside for the flavors to meld. Transfer to a squeeze bottle if desired.
- 2
Prep the Toppings - Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange toppings in small bowls for easy serving.
- 3
Season the Shrimp - Thaw and pat dry the shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.
- 4
Cook the Shrimp - Place a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.
- 5
Heat the Tortillas - You can toast the tortillas over a gas flame, on a griddle or in a skillet**.
- 6
To Serve - Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the taco sauce.