Description
A delicious and vibrant Shrimp Tacos recipe featuring sautéed seasoned shrimp, fresh cabbage slaw, creamy avocado, tangy Cotija cheese, and a zesty homemade sauce, all wrapped in warm corn tortillas. Perfect for a quick, flavorful meal ready in just 30 minutes.
Ingredients
Scale
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, 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
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 ½ tablespoons lime juice, squeezed from 1 medium lime
- ¾ teaspoon garlic powder
- ¾ teaspoon Sriracha sauce, or to taste
Instructions
- Prepare Shrimp: Thaw and pat dry shrimp with paper towels, then place in a medium bowl. Add the pressed garlic, sea salt, black pepper, ground cumin, and cayenne pepper, stirring well to evenly coat the shrimp.
- Cook Shrimp: Heat a large non-stick pan over medium-high heat. Add 1 tablespoon of olive oil, then add the shrimp in a single layer. Sauté the shrimp for 1-2 minutes per side or until cooked through, visible by their white interior and pink-red accents outside. Transfer cooked shrimp to a serving platter and set aside to cool.
- Warm Tortillas: Toast the corn tortillas 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, warm tortillas on a medium-hot skillet or griddle until golden brown in spots, about 30 seconds per side.
- Prep Toppings: Thinly slice the purple cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange these fresh toppings on your serving platter along with lime wedges.
- Make Sauce: In a small bowl, thoroughly whisk together the sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth and well combined. Adjust Sriracha to taste for desired heat level.
- Assemble Tacos: Build each taco by layering the toasted tortilla with cooked shrimp and desired amounts of cabbage, avocado, red onion, Cotija cheese, cilantro, and a drizzle of the shrimp taco sauce. Serve immediately with lime wedges for squeezing over the top.
Notes
- Ensure shrimp are fully thawed and patted dry for best seasoning adherence and proper searing.
- Adjust cayenne pepper amount to control heat level in the shrimp seasoning.
- To save time, shred cabbage and prepare toppings ahead of time.
- For a gluten-free dish, confirm tortillas are 100% corn and not blended with wheat.
- Use fresh lime juice for the best flavor in both sauce and toppings.
- Optional: Add sliced jalapeños or hot sauce for extra spice.
- Serve immediately to enjoy the tortillas warm and crispy.
