Description
This flavorful Shrimp Tacos recipe features succulent sautéed shrimp seasoned with a blend of spices, served on warm corn tortillas with fresh cabbage, creamy avocado, tangy Cotija cheese, and a zesty lime-garlic sauce. Ready in just 30 minutes, these vibrant tacos make a perfect quick and delicious meal that’s full of texture and bright flavors.
Ingredients
Scale
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
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 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 any frozen shrimp and pat them dry thoroughly with paper towels. In a medium bowl, combine the shrimp with pressed garlic, sea salt, black pepper, ground cumin, and cayenne pepper. Stir well to evenly coat all shrimp with the seasonings.
- Cook Shrimp: Heat a large non-stick pan over medium-high heat. Add the olive oil and swirl to coat the pan. Place the seasoned shrimp in a single layer and sauté for 1-2 minutes per side until the shrimp are just cooked through — opaque white inside with pink and red accents on the outside. Immediately transfer the cooked shrimp to a serving platter and set aside to cool slightly.
- Warm Tortillas: Toast the corn tortillas directly over a medium-low open gas flame for about 10 seconds on each side until edges are lightly charred. Alternatively, warm them on a medium-hot skillet or griddle for about 30 seconds per side until golden brown spots appear. Keep warm until ready to assemble tacos.
- Prep Toppings: Thinly slice the purple cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange all these toppings neatly on your serving platter along with lime wedges for garnish and added freshness.
- Make Sauce: In a small bowl, whisk together sour cream, mayonnaise, fresh lime juice, garlic powder, and Sriracha sauce until smooth and well combined. Adjust Sriracha amount to taste depending on your preferred spice level.
- Assemble Tacos: Build tacos by layering the sautéed shrimp and your choice of toppings over each warmed tortilla. Sprinkle with grated Cotija cheese and finish with a drizzle of the prepared shrimp taco sauce. Serve immediately and enjoy the vibrant, fresh flavors.
Notes
- You can substitute shrimp with cooked fish or chicken if preferred.
- For a gluten-free option, ensure tortillas are 100% corn-based with no wheat added.
- Adjust the cayenne and Sriracha quantity to control the spiciness of your tacos.
- Leftover shrimp mixtures can be refrigerated for up to 2 days but are best fresh.
- Feel free to add extra toppings like sliced jalapeños, radishes, or pickled onions for added crunch and heat.
