Description
These Shrimp Tacos offer a vibrant, fresh, and flavorful meal that’s quick and easy to prepare. Tender shrimp seasoned with garlic and spices are sautéed to perfection, then layered in warm corn tortillas with crisp cabbage, creamy avocado, tangy Cotija cheese, and a zesty homemade sauce. Perfect for weeknight dinners or casual gatherings, these tacos showcase the perfect balance of smoky, spicy, and citrusy flavors.
Ingredients
Scale
Shrimp and Seasoning
- 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 and Toppings
- 8 white corn tortillas (small, 6-inch 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 Taco Sauce
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 ½ tablespoons lime juice, squeezed from 1 medium lime
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Sriracha sauce, or to taste
Instructions
- Prepare Shrimp: Thaw and pat dry shrimp with paper towels and place in a medium bowl. Add garlic, sea salt, black pepper, ground cumin, and cayenne pepper. Stir to combine so the shrimp are evenly coated with the seasonings.
- Cook Shrimp: Heat a large non-stick pan over medium-high heat. Add 1 tablespoon olive oil, then arrange shrimp in a single layer. Sauté shrimp for about 1-2 minutes per side until cooked through—shrimp should be white inside with pink and red accents on the outside. Immediately transfer shrimp to a serving platter and set aside to cool slightly.
- Warm Tortillas: Toast each tortilla directly over an open gas stovetop flame on medium/low heat for about 10 seconds per side until lightly charred along the edges. Alternatively, warm tortillas on a medium-hot skillet or griddle, cooking about 30 seconds per side until golden brown in some spots.
- Prep Toppings: Thinly slice the purple cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange all these toppings on a serving platter along with lime wedges for squeezing over the tacos.
- Make Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth and well combined. Adjust Sriracha to taste depending on desired spice level.
- Assemble Tacos: To assemble, place a small portion of cabbage on each warm tortilla, top with cooked shrimp, diced avocado, red onion, cilantro, and a sprinkle of grated Cotija cheese. Drizzle the shrimp taco sauce on top or serve it on the side. Finish each taco with a squeeze of fresh lime juice from the wedges.
Notes
- For a milder flavor, reduce or omit cayenne pepper and Sriracha sauce.
- To make these tacos gluten-free, ensure your corn tortillas are certified gluten-free.
- Use fresh limes for the best citrus flavor in the sauce and for garnishing.
- Cook shrimp just until opaque to avoid overcooking and keep them tender.
- These tacos can be served with hard taco shells if preferred for extra crunch.
- Leftover shrimp and toppings can be stored separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
