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Mouthwatering Shrimp Tacos Recipe

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3.9 from 9 reviews

These mouthwatering shrimp tacos combine perfectly seasoned, sautéed shrimp with a zesty lime and sriracha sauce, fresh crunchy cabbage, creamy avocado, and tangy cotija cheese wrapped in warm corn tortillas, making for a quick and satisfying meal.

Ingredients

Shrimp and Seasoning

  • 1 lb shrimp (peeled, deveined, and patted dry)
  • 1 garlic clove (freshly minced)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/4 tsp smoked paprika
  • 1 tbsp olive oil

Sauce

  • 1/3 cup sour cream (Daisy recommended)
  • 1/3 cup mayonnaise (Hellmann’s preferred)
  • 3 tbsp lime juice
  • 3/4 tsp garlic powder
  • 1/2 tsp sriracha

Toppings & Assembly

  • 8 corn tortillas (warmed on a skillet)
  • 1/2 purple cabbage (shredded into thin 1/8-inch ribbons)
  • 1 avocado (sliced into 1/4-inch thick wedges)
  • 1/2 red onion (thinly sliced)
  • 4 oz cotija cheese
  • 1/4 bunch cilantro (chopped)
  • 1 lime (cut into wedges for serving)

Instructions

  1. Prepare the sauce: In a bowl, combine the sour cream, mayonnaise, lime juice, garlic powder, and sriracha. Mix well until smooth and refrigerate it until ready to use. This sauce adds a creamy, tangy, and mildly spicy flavor to the shrimp tacos.
  2. Season the shrimp: In a medium bowl, toss the peeled and deveined shrimp with minced garlic, salt, black pepper, cumin, cayenne pepper, and smoked paprika. Make sure each shrimp is evenly coated with the seasoning blend to ensure balanced flavor.
  3. Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and sauté for about 2-3 minutes per side or until the shrimp turn pink and are cooked through. Avoid overcooking to maintain juicy and tender shrimp.
  4. Warm the tortillas: While the shrimp cooks, warm the corn tortillas on a dry skillet over medium heat until slightly charred and pliable, about 30-60 seconds per side. This enhances the flavor and prevents them from tearing during assembly.
  5. Prepare the toppings: Shred the purple cabbage into thin 1/8-inch ribbons, slice the avocado into 1/4-inch wedges, thinly slice the red onion, crumble the cotija cheese, and chop the cilantro. These fresh ingredients add crunch, creaminess, tang, and herbaceous aroma to the tacos.
  6. Assemble the tacos: Spread a spoonful of the prepared sauce on each warm tortilla. Layer with sautéed shrimp, shredded cabbage, avocado slices, red onion, a sprinkle of cotija cheese, and chopped cilantro. Serve with lime wedges for squeezing over the tacos just before eating.

Notes

  • For best flavor, use fresh shrimp and peel and devein them yourself if possible.
  • The sriracha in the sauce can be adjusted to your spice preference or replaced with another hot sauce.
  • Warm tortillas on a skillet without oil to avoid sogginess and to get a pleasant, slightly charred taste.
  • Feel free to add diced tomatoes or a dash of hot sauce for extra flavor.
  • These tacos are best served immediately after assembly for the freshest textures.

Find it online: https://cookedbysarah.com/mouthwatering-shrimp-tacos-recipe/