Description
These flavorful Shrimp Tacos offer a perfect balance of spicy, tangy, and creamy elements wrapped in warm corn tortillas. Juicy sautéed shrimp seasoned with cumin and cayenne pepper pair beautifully with fresh cabbage, avocado, and a zesty, creamy lime-infused sauce. Ready in under 30 minutes, they make an ideal quick and delicious meal for taco lovers.
Ingredients
Shrimp:
- 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
Shrimp Taco 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 on a box grater)
- 1/4 bunch cilantro, coarsely chopped
- 1 lime, cut into 8 wedges
Shrimp Taco Sauce Ingredients:
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 1/2 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 and pat dry shrimp with paper towels and place in a medium bowl. Add pressed garlic, sea salt, black pepper, ground cumin, and cayenne pepper. Stir well to evenly coat the shrimp in the seasoning mixture.
- Cook Shrimp: Heat a large non-stick pan over medium-high heat, then add 1 tablespoon of olive oil. Arrange the shrimp in a single layer and sauté for 1-2 minutes on each side until shrimp are just cooked through—opaque white inside with pink and red accents. Transfer cooked shrimp to a serving platter and let cool slightly.
- Warm 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, warm them on a medium-hot skillet or griddle, cooking 30 seconds per side until golden brown spots appear.
- Prep Toppings: Thinly slice the purple cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange these toppings on the serving platter alongside lime wedges for garnish.
- Make Sauce: In a small bowl, whisk together sour cream, mayonnaise, fresh lime juice, garlic powder, and Sriracha sauce. Adjust spice level to taste.
- Assemble Tacos: Build your tacos by layering sautéed shrimp and your choice of cabbage, avocado, red onion, cilantro, and Cotija cheese onto each warmed tortilla. Drizzle or serve with the prepared creamy lime sauce for an extra burst of flavor.
Notes
- Shrimp: Use fresh or fully thawed frozen shrimp. Ensure shrimp are dry before seasoning and cooking for the best sauté results.
- Tortillas: Corn tortillas provide a classic taste and slight char. Flour tortillas or hard taco shells can be used as alternatives.
- Toppings: Customize your tacos with additional options such as salsa, guacamole, jalapeños, or extra shredded cheese.
- Sauce: Modify the amount of Sriracha sauce in the creamy lime dressing to suit your preferred heat level.
- Storage: Store leftover shrimp, toppings, and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently to avoid toughness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
