Description
These Shrimp Tacos are a delicious and easy weeknight meal. They’re made with tender shrimp, fresh toppings, and a creamy, flavorful sauce.
Ingredients
Units
Scale
For the Shrimp:
- 1 lb shrimp (medium or large), raw, peeled and deveined
- 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 tablespoon olive oil
Shrimp Taco Toppings:
- 8 white corn tortillas (small, 6-inch 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 on a box grater)
- 1/4 bunch cilantro, coarsely chopped
- 1 lime, cut into 8 wedges
Shrimp Taco Sauce Ingredients:
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 1/2 tablespoons lime juice, squeezed from 1 medium lime
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Sriracha sauce, or to taste
Instructions
- Prepare Shrimp: Thaw and pat dry shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.
- Cook 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.
- Warm Tortillas: Toast tortillas over an open gas stovetop flame on medium/low heat (about 10 seconds per side) until lightly charred on the edges (or on a medium-hot skillet or griddle) until golden brown in some spots (30 seconds per side).
- Prep Toppings: Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Add these to your serving platter along with lime wedges.
- Make Sauce: In a small bowl, whisk together all sauce ingredients.
- Assemble Tacos: Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve with the shrimp taco sauce.
Notes
- Shrimp: You can use fresh or frozen shrimp for this recipe. If using frozen, be sure to thaw it completely before cooking.
- Tortillas: You can use corn or flour tortillas for this recipe.
- Toppings: Feel free to add your favorite taco toppings, such as salsa, guacamole, or shredded cheese.
- Sauce: Adjust the amount of Sriracha sauce in the taco sauce to your preferred spice level.
- Storage: Store leftover shrimp and toppings separately in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 100mg
