Shrimp Tacos (with Video)
These Shrimp Tacos are a must-try, loaded with juicy shrimp, crisp cabbage, avocado, and a garlic-lime crema sauce.
Equipment
- Small bowl
- large non-stick pan
- squeeze bottle
Ingredients
Shrimp Taco Sauce Ingredients
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 1.5 tablespoon lime juice squeezed from 1 medium lime
- 0.75 teaspoon garlic powder
- 0.75 teaspoon Sriracha sauce or to taste
Shrimp Taco Toppings
- 8 small white corn tortillas 6” diameter
- ½ small purple cabbage 2 cups shredded
- 1 large avocado pitted, peeled, and diced
- ½ red onion diced
- 4 oz Cotija cheese 1 cup grated
- ¼ bunch cilantro coarsely chopped
- 1 lime cut into 8 wedges
For the Shrimp
- 1 lb shrimp medium or large, raw
- 1 clove garlic pressed or minced
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 1 tablespoon olive oil
Instructions
Instructions
- In a small bowl, whisk together the sauce ingredients and set aside for the flavors to meld.
- Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange toppings in small bowls for easy serving.
- Thaw and pat dry the shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.
- Place a large non-stick pan over medium-high heat. Add olive oil and shrimp in a single layer. Sauté 1-2 minutes per side until cooked through.
- Toast the tortillas over a gas flame, on a griddle, or in a skillet.
- Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the taco sauce.
Notes
Make ahead: Prepare shrimp, toppings, and sauce separately. Store in an airtight container. Cooked shrimp lasts in the fridge for 3-4 days.
Nutrition
Serving: 1tacoCalories: 308kcalCarbohydrates: 21gProtein: 17gFat: 18g
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