Description
Delicious shrimp tacos featuring vibrant flavors and fresh toppings that transport you straight to the beach.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 garlic clove, minced
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp cumin
- ¼ tsp cayenne
- 1 Tbsp olive oil
- ⅓ cup sour cream
- ⅓ cup mayo
- 1½ Tbsp lime juice
- ¾ tsp garlic powder
- ¾ tsp Sriracha
- 8 corn tortillas
- ½ small purple cabbage, shredded
- 1 avocado, diced
- ½ red onion, diced
- 4 oz Cotija cheese
- ¼ bunch cilantro
- 1 lime, cut into wedges
Instructions
- Whisk together the sauce ingredients in a bowl: sour cream, mayo, lime juice, garlic powder, and Sriracha. Set aside.
- Prep your toppings: shred the purple cabbage, dice the avocado and onion, and chop the cilantro. Crumble the Cotija cheese.
- Pat the shrimp dry with a paper towel. Season the shrimp with minced garlic, sea salt, black pepper, cumin, and cayenne. Toss to coat evenly.
- Heat olive oil in a skillet over medium-high heat. Add shrimp and sauté for 1-2 minutes on each side until pink and opaque.
- Toast the corn tortillas over an open flame or in a skillet until golden and warm.
- Assemble tacos by layering shrimp, toppings, and sauce, finishing with fresh cilantro and lime juice.
Notes
For added flavor, marinate shrimp in lime juice for 15 minutes before cooking. Adjust spice levels to your taste preference.
