Description
These Shrimp Tacos feature plump, juicy shrimp seasoned with a blend of spices, sautéed to perfection and served on toasted corn tortillas with a refreshing mixture of cabbage, avocado, cotija cheese, cilantro, and a zesty garlic-lime crema sauce. This flavorful and vibrant dish is perfect for a quick and satisfying meal that combines crunchy textures and creamy elements for an authentic taco experience.
Ingredients
Scale
Sauce
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 1/2 Tbsp lime juice (squeezed from 1 medium lime)
- 3/4 tsp garlic powder
- 3/4 tsp Sriracha sauce (or to taste)
Toppings
- 1/2 small purple cabbage (2 cups shredded)
- 1 large avocado (pitted, peeled, and diced)
- 1/2 red onion (diced)
- 4 oz Cotija cheese (1 cup grated)
- 1/4 bunch cilantro (coarsely chopped)
- 1 lime (cut into 8 wedges)
Shrimp
- 1 lb shrimp (medium or large, raw)
- 1 garlic clove (pressed or minced)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 Tbsp olive oil
- 8 white corn tortillas (small, 6” diameter, or hard taco shells)
Instructions
- Make the Shrimp Taco Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth. Set aside to allow the flavors to meld together. For convenience, transfer the sauce to a squeeze bottle for easy drizzling.
- Prep the Toppings: Thinly slice the purple cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Place each topping in separate small bowls to make assembly quick and easy when serving.
- Season the Shrimp: Thaw the shrimp if frozen, then pat them dry with paper towels to remove excess moisture. Place the shrimp in a medium bowl and add the pressed garlic, sea salt, black pepper, ground cumin, and cayenne pepper. Stir well to evenly coat the shrimp with the seasoning mixture.
- Cook the Shrimp: Heat a large non-stick skillet or pan over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the pan. Arrange the shrimp in a single layer in the pan and sauté for 1-2 minutes per side, or until the shrimp turn opaque and are cooked through with white interiors and pinkish-red accents. Remove the shrimp from the pan and place them on a serving platter to cool slightly.
- Heat the Tortillas: Toast the corn tortillas over a gas flame, on a hot griddle, or in a heated skillet until warm and slightly charred for extra flavor and pliability.
- To Serve: Assemble the tacos by layering the cabbage, avocado, red onion, cotija cheese, cilantro, and cooked shrimp onto each warmed tortilla. Drizzle generously with the prepared shrimp taco sauce and garnish with lime wedges for squeezing over the top. Serve immediately.
Notes
- These Shrimp Tacos are loaded with juicy shrimp, crisp cabbage, creamy avocado, salty cotija cheese, fresh cilantro, and a zesty garlic-lime crema that make them irresistible.
- Use toasted corn tortillas for authentic flavor and texture, but hard taco shells can be substituted if preferred.
- For an easy shortcut, replace the shrimp seasoning spices with 1 tablespoon of pre-made taco seasoning.
- Adjust the Sriracha in the sauce to control the level of spiciness to your taste.
- Serve with lime wedges for added brightness and acidity.
Nutrition
- Serving Size: 1 taco
- Calories: 308
- Sugar: 4 g
- Sodium: 849 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 163 mg
