Description
These Shrimp Tacos are a quick and delicious meal perfect for a vibrant weeknight dinner. Featuring sautéed seasoned shrimp, fresh cabbage, creamy avocado, tangy Cotija cheese, and a zesty homemade lime-garlic sauce, all wrapped in warm, lightly charred corn tortillas. Ready in just 30 minutes, they bring together fresh, flavorful ingredients for a satisfying Mexican-inspired dish.
Ingredients
Shrimp and Seasoning
- 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
- 8 white corn tortillas (small, 6-inch diameter) or hard taco shells
Toppings
- 1/2 small purple cabbage, about 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
- Prepare Shrimp: Thaw and pat dry the shrimp thoroughly with paper towels. Place them in a medium bowl. Add the pressed garlic, sea salt, black pepper, ground cumin, and cayenne pepper. Stir well to evenly coat the shrimp with the seasonings.
- Cook Shrimp: Heat a large non-stick pan over medium-high heat. Add 1 tablespoon of olive oil, then arrange the shrimp in a single layer once the oil is hot. Sauté each side for 1 to 2 minutes until shrimp are cooked through—firm, opaque white with pink and red accents. Immediately transfer shrimp to a serving platter to cool slightly.
- Warm Tortillas: Warm the corn tortillas directly over an open gas stovetop flame on medium-low heat for about 10 seconds per side until the edges are lightly charred. Alternatively, toast them on a medium-hot skillet or griddle for 30 seconds per side until golden brown in spots.
- Prep Toppings: Thinly slice the purple cabbage to make about 2 cups. Dice the avocado and red onion finely. Coarsely chop the cilantro. Arrange these toppings on the serving platter along with lime wedges for garnishing.
- Make Sauce: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth and well combined. Adjust Sriracha to your preferred heat level.
- Assemble Tacos: Build each taco by layering the warmed tortilla with cooked shrimp, cabbage, avocado, red onion, Cotija cheese, and chopped cilantro. Drizzle or dollop the shrimp taco sauce over the top. Serve immediately with lime wedges on the side for squeezing.
Notes
- Shrimp cook very quickly, so keep an eye to prevent overcooking, which can lead to rubbery texture.
- If you prefer less heat, reduce or omit the cayenne pepper and Sriracha.
- For a gluten-free option, use corn tortillas as indicated.
- These tacos are best served fresh to enjoy the contrast between warm shrimp and cool toppings.
- You can prepare the cabbage slaw and sauce ahead of time to speed up the assembly.
