Description
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.
Ingredients
Scale
- 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, 6” diameter) or Hard Taco Shells
- 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)
- 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
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 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.
- 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
Tortilla heating options: Gas Stove (10 seconds per side), Oven (broil 2 minutes), or Griddle (15-30 seconds per side). Store cooked shrimp in the fridge for 3-4 days or freezer for 3 months. Garlic-lime crema lasts up to 1 week in the fridge; do not freeze.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 308 kcal
- Sugar: 4 g
- Sodium: 849 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 163 mg
Keywords: shrimp taco recipe, shrimp taco sauce, shrimp tacos