Description
These Shrimp Tacos feature juicy sautéed shrimp seasoned with a flavorful blend of spices, topped with crisp purple cabbage, creamy avocado, Cotija cheese, and fresh cilantro, all drizzled with a tangy garlic-lime crema sauce. Served on toasted corn tortillas, they deliver a perfect balance of textures and vibrant flavors for a quick, satisfying meal.
Ingredients
Scale
Shrimp and Seasonings
- 1 lb medium or large raw shrimp, thawed and patted dry
- 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 (from 1 medium lime)
- 3/4 tsp garlic powder
- 3/4 tsp Sriracha sauce (or to taste)
Toppings and Tortillas
- 8 small (6” diameter) white corn tortillas or hard taco shells
- 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 (about 1 cup grated)
- 1/4 bunch cilantro, coarsely chopped
- 1 lime, cut into 8 wedges
Instructions
- Make the Shrimp Taco Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth. Set aside to allow the flavors to meld. For convenience, transfer to a squeeze bottle.
- 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 bowls for easy assembly when serving.
- Season the Shrimp: In a medium bowl, place thawed and dried shrimp. Add minced garlic, sea salt, black pepper, ground cumin, and cayenne pepper. Stir well to evenly coat the shrimp with the seasoning mixture.
- Cook the Shrimp: Heat a large non-stick pan over medium-high heat. Add 1 tablespoon of olive oil, then place the shrimp in a single layer. Sauté the shrimp for 1-2 minutes on each side until they are cooked through—opaque white with some pink and red accents. Remove from the pan and transfer to a serving platter to cool slightly.
- Heat the Tortillas: Toast the corn tortillas over a gas flame, on a griddle, or in a dry skillet until warm and slightly charred spots appear. This enhances their flavor and pliability.
- To Serve: Assemble the tacos by placing cooked shrimp onto each toasted tortilla, then layer with shredded cabbage, diced avocado, red onion, Cotija cheese, cilantro, and a drizzle of the prepared taco sauce. Serve immediately with lime wedges for squeezing over the top.
Notes
- These Shrimp Tacos are loaded with plump shrimp, crisp cabbage, and creamy avocado for a mouthwatering texture combination.
- The garlic-lime crema sauce adds a tangy and spicy kick that perfectly complements the shrimp.
- To save time, substitute the shrimp seasoning blend with 1 tablespoon of pre-made taco seasoning.
- You can use either small white corn tortillas or hard taco shells based on preference.
- Make sure not to overcook shrimp to keep them juicy and tender.
Nutrition
- Serving Size: 1 taco
- Calories: 308 kcal
- Sugar: 4 g
- Sodium: 849 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 163 mg
