Description
Enjoy these flavorful shrimp tacos featuring juicy, seasoned shrimp sautéed to perfection and served with crunchy cabbage, creamy avocado, tangy Cotija cheese, and a zesty lime-garlic sauce. Ready in just 30 minutes, this recipe is perfect for a quick and delicious weeknight meal with a fresh Mexican twist.
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, about 2 cups shredded
- 1 large avocado, pitted, peeled, and diced
- 1/2 red onion, diced
- 4 oz Cotija cheese (1 cup grated)
- 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 (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 them dry thoroughly with paper towels. Place the shrimp into a medium mixing bowl and add the pressed garlic, sea salt, black pepper, ground cumin, and cayenne pepper. Stir well to coat all shrimp evenly with the seasonings.
- Cook Shrimp: Heat a large non-stick pan over medium-high heat and add 1 tablespoon of olive oil. Place the shrimp in a single layer in the pan. Sauté the shrimp for 1-2 minutes on each side, or until they turn opaque white with pink and red accents and are cooked through. Immediately transfer cooked shrimp to a serving platter and let them cool slightly.
- Warm Tortillas: Toast the tortillas by holding them over an open flame on a gas stovetop on medium-low heat for about 10 seconds per side, until they develop light charring around the edges. Alternatively, warm them on a medium-hot skillet or griddle for about 30 seconds on each side until golden brown in spots.
- Prep Toppings: Thinly shred the purple cabbage. Dice the avocado and red onion finely. Coarsely chop the cilantro. Arrange these toppings along with lime wedges on your serving platter.
- Make Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until the mixture is smooth and creamy.
- Assemble Tacos: Build each taco by placing a portion of the cooked shrimp on a warmed tortilla, then layering on the shredded cabbage, diced avocado, red onion, chopped cilantro, and a sprinkle of grated Cotija cheese. Drizzle or serve with the prepared shrimp taco sauce and a squeeze of fresh lime juice from the wedges.
Notes
- For a spicier version, increase the amount of cayenne pepper or Sriracha sauce in the recipe.
- You can substitute the white corn tortillas with flour tortillas or crispy taco shells, depending on your preference.
- To save time, pre-shredded cabbage and pre-diced onions can be used, but fresh ingredients will give better texture and flavor.
- Grilling the shrimp instead of pan-sautéing can add a smoky flavor, if desired.
- Serve immediately after assembly for the best texture, as tortillas can become soggy holding the toppings.
