Description
These flavorful Shrimp Tacos are a quick and easy meal perfect for any night of the week. Tender sautéed shrimp seasoned with garlic and spices are paired with crisp shredded cabbage, creamy avocado, tangy Cotija cheese, and a zesty homemade lime garlic sauce. Served on warm corn tortillas, these tacos offer a delightful mix of textures and vibrant flavors in just 30 minutes.
Ingredients
Scale
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
- 8 white corn tortillas (small, 6-inch diameter) or hard taco shells
Toppings
- 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
Sauce
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 ½ 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 the shrimp if frozen and pat dry with paper towels. Place them in a medium bowl and add the pressed 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. Once hot, add the shrimp in a single layer and sauté for 1-2 minutes on each side. Cook just until the shrimp turns opaque white inside with pink and red accents outside. Immediately transfer to a serving platter and set aside to cool slightly.
- Warm Tortillas: Warm the corn tortillas by toasting them over an open gas stovetop flame on medium-low heat for about 10 seconds per side until they are lightly charred on the edges. Alternatively, you can warm them on a medium-hot skillet or griddle, cooking for about 30 seconds on each side until golden brown spots appear.
- Prep Toppings: Thinly slice the purple cabbage to yield about 2 cups. Dice the avocado and red onion finely. Coarsely chop the cilantro. Arrange these fresh toppings along with lime wedges on the serving platter with the shrimp.
- 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 preferred spice level.
- Assemble Tacos: To build each taco, place a warm tortilla on a plate, add a layer of shrimp, and top with sliced cabbage, diced avocado, red onion, a sprinkle of Cotija cheese, and cilantro. Drizzle the prepared lime garlic sauce over the top and serve immediately with lime wedges on the side.
Notes
- You can use hard taco shells if preferred, but soft corn tortillas provide a traditional texture and flavor.
- For extra spice, increase the cayenne pepper or add more Sriracha in the sauce.
- If fresh shrimp is unavailable, frozen shrimp thawed completely works well too.
- To save time, prepare the sauce ahead of time and refrigerate until ready to use.
- Serve with a side of black beans or Mexican rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
