Shrimp Tacos

These shrimp tacos are quick, flavorful, and perfect for a mini-celebration any day of the week. They combine fresh shrimp with tangy sauce and vibrant toppings, all wrapped in soft corn tortillas.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: Mexican

Calories: 370

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb raw shrimp, peeled and deveined Fresh or frozen shrimp work well.
1 clove garlic, minced
½ tsp sea salt
¼ tsp black pepper
¼ tsp cumin
¼ tsp cayenne
1 Tbsp olive oil For sautéing shrimp.
⅓ cup sour cream
⅓ cup mayo
1½ Tbsp lime juice
¾ tsp garlic powder
¾ tsp Sriracha Adjust for spice level.
8 pieces corn tortillas Corn tortillas are recommended.
½ small purple cabbage, shredded
1 medium avocado, diced
½ medium red onion, diced
4 oz Cotija cheese Can substitute with Monterey Jack.
¼ bunch cilantro Chopped for garnish.
1 piece lime, cut into wedges For serving.

Method

Preparation

In a bowl, whisk together the sauce ingredients: sour cream, mayo, lime juice, garlic powder, and Sriracha. Set aside.
Prep all toppings: shred the cabbage, dice the avocado and onion, chop the cilantro, and crumble the Cotija cheese.
Pat shrimp dry and season with minced garlic, sea salt, black pepper, cumin, and cayenne.

Cooking

Heat olive oil in a skillet over medium-high heat.
Sauté the shrimp for 1-2 minutes per side until cooked through.
Toast tortillas over flame or in a skillet until golden.

Serving

Assemble the tacos by placing shrimp on the tortillas, followed by the toppings and a drizzle of sauce. Serve with lime wedges.

Notes

For optimal flavor, let the sauce sit in the fridge for an hour before serving. Leftover tacos make surprisingly good breakfast.