Shrimp Tacos
These Shrimp Tacos are a vibrant blend of smoky, spiced shrimp paired with crunchy cabbage, creamy avocado, and tangy Cotija cheese. The zesty shrimp taco sauce ties everything together, making each bite refreshing and satisfying. Perfect for taco night or a quick, flavorful dinner!
Servings 8
Ingredients
- For the Shrimp:
- 1 lb shrimp medium or large, raw
- 1 garlic clove pressed or minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon olive oil
- Shrimp Taco Toppings:
- 8 white corn tortillas (small, 6” diameter), or opt 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 on a box grater)
- 1/4 bunch cilantro coarsely chopped
- 1 lime cut into 6 wedges
- Shrimp Taco Sauce Ingredients:
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 1/2 teaspoon lime juice squeezed from one lime
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Sriracha sauce or to taste
Instructions
- Defrost the shrimp and gently pat them dry with paper towels, ensuring no excess moisture remains.
- Transfer them to a medium bowl, then add the seasonings and minced garlic. Toss everything together until the shrimp are evenly coated.
- Heat a large non-stick pan over medium-high heat and drizzle in 1 teaspoon of olive oil. Arrange the shrimp in a single layer, ensuring they don’t overlap. Sauté for 1-2 minutes on each side, just until fully cooked—look for a tender white interior with vibrant pink and red accents on the outside.
- Once done, transfer the shrimp to a serving platter and allow them to cool slightly.
- Toast 8 tortillas over a medium-low flame on a gas stovetop, flipping each one after about 10 seconds, until the edges develop a light char.
- Alternatively, use a medium-hot skillet or griddle, cooking each tortilla for about 30 seconds per side until golden brown spots appear.
- Thinly slice the cabbage, dice the avocado, finely chop the red onion, and coarsely chop the cilantro. Arrange these on a serving platter alongside lime wedges.
- To build the tacos, layer the toppings and shrimp over each toasted tortilla for a vibrant and flavorful presentation.
- In a small bowl, whisk together the sauce ingredients until smooth and well combined. Serve the sauce alongside the assembled shrimp tacos for drizzling or dipping.