Print

Shrimp Tacos with Creamy Lime Sriracha Sauce and Fresh Toppings Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 8 reviews

These vibrant Shrimp Tacos combine perfectly seasoned sautéed shrimp with a zesty creamy sauce and fresh toppings like cabbage, avocado, and Cotija cheese. Ready in just 30 minutes, they offer a deliciously balanced meal full of textures and bright flavors, ideal for quick weeknight dinners or casual entertaining.

Ingredients

Shrimp and Seasonings

  • 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

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)

Toppings and Tortillas

  • 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)

Instructions

  1. Make the Shrimp Taco Sauce: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth and well combined. Set aside to allow the flavors to meld. Optionally, transfer to a squeeze bottle for easy application when serving.
  2. Prep the Toppings: Thinly slice the purple cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange all toppings in small serving bowls to facilitate easy taco assembly at the table.
  3. Season the Shrimp: If frozen, thaw the shrimp and pat them dry thoroughly using paper towels to remove excess moisture. Place the shrimp in a medium bowl, then add the minced garlic, sea salt, black pepper, ground cumin, and cayenne pepper. Stir well to evenly coat the shrimp with the seasonings.
  4. Cook the Shrimp: Heat a large non-stick pan over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the shrimp in a single layer ensuring they are not overcrowded. Sauté the shrimp for 1-2 minutes on each side until they are opaque and cooked through, showing white interiors with pink and red accents on the outside. Immediately transfer the cooked shrimp to a serving platter and set aside to cool slightly.
  5. Heat the Tortillas: Warm the tortillas by toasting them over a gas flame, on a hot griddle, or in a dry skillet until pliable and slightly charred or warmed through. This helps enhance their texture and flavor for assembling the tacos.
  6. To Serve: Build your shrimp tacos by placing a generous portion of toppings on each toasted tortilla, then adding several cooked shrimp on top. Drizzle with the prepared shrimp taco sauce and garnish with lime wedges on the side for squeezing over the tacos as desired. Serve immediately and enjoy!

Notes

  • For spicier tacos, increase the amount of cayenne pepper or add extra Sriracha to the sauce.
  • Using fresh lime juice is key to achieving the bright, zesty flavor in the sauce.
  • White corn tortillas are traditional and provide an authentic texture, but hard shells can be used for extra crunch.
  • Make sure not to overcook shrimp to keep them tender and juicy.
  • Leftover sauce can be refrigerated for up to 3 days in an airtight container.
  • For gluten-free tacos, confirm tortillas are certified gluten-free.

Find it online: https://cookedbysarah.com/shrimp-tacos-with-creamy-lime-sriracha-sauce-and-fresh-toppings-recipe/