Description
These Shrimp Tacos are a quick and flavorful meal combining perfectly seasoned sautéed shrimp with fresh, crunchy cabbage, creamy avocado, and tangy lime sauce, all wrapped in warm corn tortillas. Ready in just 30 minutes, this recipe is ideal for a vibrant and satisfying weeknight dinner or casual gathering.
Ingredients
Shrimp and Seasonings
- 1 lb shrimp (medium or large), raw, peeled and deveined
- 1 garlic clove, pressed or minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
Tortillas and Toppings
- 8 white corn tortillas (small, 6-inch diameter) or hard taco shells
- ½ small purple cabbage, about 2 cups shredded
- 1 large avocado, pitted, peeled, and diced
- ½ red onion, diced
- 4 oz Cotija cheese (about 1 cup grated)
- ¼ bunch cilantro, coarsely chopped
- 1 lime, cut into 8 wedges
Shrimp Taco Sauce
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 1½ tablespoons lime juice (from 1 medium lime)
- ¾ teaspoon garlic powder
- ¾ teaspoon Sriracha sauce, or to taste
Instructions
- Prepare Shrimp: Thaw the shrimp if frozen, then pat them dry thoroughly with paper towels. Place the shrimp in a medium bowl and add the minced garlic, sea salt, black pepper, ground cumin, and cayenne pepper. Stir well to coat the shrimp evenly with the seasonings.
- Cook Shrimp: Heat a large non-stick pan over medium-high heat and add 1 tablespoon of olive oil. Place the shrimp in a single layer in the pan and sauté for 1-2 minutes on each side, or until the shrimp are opaque and cooked through with white interiors and some pink and red accents on the outside. Transfer the cooked shrimp to a serving platter and set aside to cool slightly.
- Warm Tortillas: Warm the corn tortillas by toasting them directly over a medium/low flame on a gas stovetop for about 10 seconds per side until the edges are lightly charred. Alternatively, heat them in a medium-hot skillet or griddle until golden brown spots appear, approximately 30 seconds per side. Keep warm for serving.
- Prepare Toppings: Thinly slice the purple cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange these toppings and lime wedges on the serving platter alongside the shrimp for easy assembly.
- Make Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth and well combined. Adjust Sriracha to taste based on desired spice level.
- Assemble Tacos: To build each taco, place warmed tortilla on a plate and layer with shredded cabbage, diced avocado, cooked shrimp, red onion, a sprinkle of Cotija cheese, and fresh cilantro. Drizzle with the prepared shrimp taco sauce. Serve immediately with lime wedges on the side for extra zest.
Notes
- For best flavor, use fresh shrimp and adjust seasoning according to taste.
- To make this recipe gluten-free, ensure the corn tortillas are certified gluten-free.
- Hard taco shells can be used as an alternative to soft corn tortillas for added crunch.
- Adjust the amount of Sriracha in the sauce to control the spice level to your preference.
- Leftover sauce can be refrigerated in an airtight container for up to 3 days.
- To save time, prep the toppings and sauce while shrimp cooks.
