Description
A quick and flavorful shrimp taco recipe with garlicky shrimp, creamy lime sauce, and crunchy toppings.
Ingredients
- 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
- 8 white corn tortillas (small, 6-inch) or hard taco shells
- 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 (about 1 cup grated)
- 1/4 bunch cilantro, coarsely chopped
- 1 lime, cut into 8 wedges (plus 1 ½ tablespoons lime juice for the sauce)
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 ½ tablespoons fresh lime juice (from 1 medium lime)
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Sriracha or to taste
Instructions
- Thaw and pat-dry shrimp thoroughly.
- In a medium bowl, combine shrimp, garlic, sea salt, black pepper, cumin, and cayenne; toss to coat.
- Heat a large nonstick pan over medium-high and add olive oil. Add shrimp and sauté for 1–2 minutes per side until opaque.
- Toast tortillas over an open flame or on a griddle until warmed.
- Prep toppings: slice cabbage, dice avocado and onion, chop cilantro, and prepare lime wedges.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha.
- Assemble tacos: layer cabbage, shrimp, avocado, onion, Cotija, and cilantro on tortillas. Drizzle with lime sauce and squeeze fresh lime over.
Notes
For a lighter sauce, swap half the mayo for Greek yogurt. To make it kid-friendly, reduce or omit the cayenne and Sriracha.