Description
Delicious and vibrant Shrimp Tacos filled with juicy sautéed shrimp, crisp purple cabbage, creamy avocado, tangy cotija cheese, fresh cilantro, and topped with a zesty garlic-lime crema sauce. Perfectly toasted corn tortillas bring authentic flavor and texture to this quick, satisfying meal ideal for any taco night.
Ingredients
Scale
Shrimp Taco Sauce
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 1/2 Tbsp lime juice (squeezed from 1 medium lime)
- 3/4 tsp garlic powder
- 3/4 tsp Sriracha sauce (or to taste)
Tacos and Toppings
- 8 white corn tortillas (small, 6” 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 and Seasoning
- 1 lb shrimp (medium or large, raw)
- 1 garlic clove (pressed or minced)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 Tbsp olive oil
Instructions
- Make the Shrimp Taco Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth. Set aside to allow the flavors to meld. For easy application, transfer the sauce to a squeeze bottle if desired.
- Prep the Toppings: Thinly slice the purple cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange each topping in separate small bowls for convenient serving and taco assembly.
- Season the Shrimp: Thaw if frozen and pat the shrimp dry with paper towels. Place the shrimp in a medium bowl. Add the pressed garlic, sea salt, black pepper, ground cumin, and cayenne pepper. Stir well to evenly coat the shrimp with the seasoning mixture.
- Cook the Shrimp: Heat a large non-stick pan over medium-high heat. Add 1 tablespoon of olive oil, then place the shrimp in a single layer in the pan. Sauté the shrimp for 1-2 minutes per side or until just cooked through, indicated by white flesh with some pink and red accents. Immediately transfer shrimp to a serving platter and let them cool slightly.
- Heat the Tortillas: Warm the tortillas by toasting them over a gas flame, heating on a griddle, or warming in a skillet until pliable and slightly charred to enhance flavor.
- To Serve: Assemble each taco by placing some shrimp onto a warmed tortilla, then layering with shredded cabbage, diced avocado, red onion, grated cotija cheese, and chopped cilantro. Drizzle generously with the prepared taco sauce. Serve with lime wedges on the side for extra zest.
Notes
- These Shrimp Tacos are loaded with flavors and textures, balancing juicy shrimp with crisp vegetables and creamy toppings.
- For convenience, all shrimp seasonings can be substituted with 1 tablespoon of pre-made taco seasoning.
- Use either soft white corn tortillas or crunchy hard taco shells based on your preference.
- Toast tortillas just before serving for the best taste and texture.
- Adjust Sriracha sauce amount to control the heat level of the taco sauce.
Nutrition
- Serving Size: 1 taco
- Calories: 308 kcal
- Sugar: 4 g
- Sodium: 849 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 163 mg
