Shrimp Tacos
Delicious Shrimp Tacos loaded with fresh toppings and a zesty sauce, perfect for any taco night.
Equipment
- large non-stick pan
- squeeze bottle
- mixing bowls
Ingredients
Shrimp Taco Sauce Ingredients
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 1 ½ tablespoon lime juice squeezed from 1 medium lime
- ¾ teaspoon garlic powder
- ¾ teaspoon Sriracha sauce or to taste
Shrimp Taco Toppings
- 8 pieces white corn tortillas (small, 6” diameter)
- ½ small purple cabbage 2 cups shredded
- 1 large avocado pitted, peeled, and diced
- ½ medium red onion diced
- 4 oz Cotija cheese (1 cup grated on a box grater)
- ¼ bunch cilantro coarsely chopped
- 1 piece lime cut into 8 wedges
For the Shrimp
- 1 lb shrimp (medium or large), raw
- 1 clove garlic pressed or minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
Instructions
Recipe Instructions
- 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.
- 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.
- 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.
- Cook the Shrimp – Place a large non-stick pan over medium-high heat. Add 1 tablespoon 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.
- Heat the Tortillas – You can toast the tortillas over a gas flame, on a griddle or in a skillet.
- To Serve – Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the taco sauce.
Notes
Make ahead: Prepare the shrimp, toppings, and sauce ahead to save time. Ingredients can be stored separately until ready to serve. Cooked shrimp can be stored in the fridge for 3-4 days and in the freezer for up to 3 months.
Nutrition
Serving: 1tacoCalories: 308kcalCarbohydrates: 21gProtein: 17g
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