Description
This vibrant Shrimp Tacos recipe features sautéed shrimp seasoned with garlic and spices, served on toasted white corn tortillas with fresh cabbage, avocado, red onion, cilantro, and a zesty lime garlic sauce. Ready in just 30 minutes, these tacos offer a perfect balance of spicy, creamy, and tangy flavors for a delightful meal.
Ingredients
Shrimp and Seasonings
- 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
Tortillas and 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)
- 1/4 bunch cilantro, coarsely chopped
- 1 lime, cut into 8 wedges
Shrimp Taco Sauce
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 ½ tablespoons lime juice (from 1 medium lime)
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Sriracha sauce, or to taste
Instructions
- Season the Shrimp: Thaw and pat dry shrimp using paper towels, then place them in a medium bowl. Add pressed garlic, sea salt, black pepper, ground cumin, and cayenne pepper. Stir well to evenly coat the shrimp with the seasonings.
- Sauté the Shrimp: Heat a large non-stick pan over medium-high heat and add 1 tablespoon olive oil. Arrange the shrimp in a single layer and sauté for 1-2 minutes per side, cooking just until they turn opaque white inside with pink and red accents outside. Transfer cooked shrimp to a serving platter and let cool.
- Toast the Tortillas: Toast the corn tortillas over an open gas stovetop flame on medium-low heat for about 10 seconds per side until lightly charred at the edges. Alternatively, toast on a medium-hot skillet or griddle for 30 seconds per side until golden brown spots appear.
- Prepare the Fresh Toppings: Thinly slice the purple cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange these fresh toppings along with lime wedges on the serving platter.
- Make the Shrimp Taco Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth and well combined.
- Assemble the Tacos: Build the shrimp tacos by layering shrimp and toppings over each toasted tortilla. Sprinkle grated Cotija cheese on top and drizzle or serve with the prepared taco sauce on the side. Serve immediately with lime wedges for squeezing.
Notes
- Use fresh shrimp for the best flavor and texture; thaw completely if using frozen.
- Adjust the amount of cayenne pepper and Sriracha for desired spice level.
- To toast tortillas without a gas flame, a dry skillet or griddle works well.
- Serve tacos immediately to prevent tortillas from becoming soggy.
- For a lower-fat option, substitute sour cream and mayonnaise with Greek yogurt.
