Description
Delicious shrimp tacos with a balance of fresh ingredients and vibrant flavors, perfect for any gathering.
Ingredients
- 1 lb shrimp, 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
- 8 white corn tortillas or hard taco shells
- 1/2 small purple cabbage, shredded
- 1 large avocado, diced
- 1/2 red onion, diced
- 4 oz Cotija cheese, grated
- 1/4 bunch cilantro, coarsely chopped
- 1 lime, cut into wedges
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 ½ tablespoons lime juice
- ¾ teaspoon garlic powder
- ¾ teaspoon Sriracha sauce (or to taste)
Instructions
- Thaw and pat dry the shrimp with paper towels. Place them in a medium bowl.
- Add garlic, sea salt, black pepper, cumin, and cayenne pepper to the bowl. Stir to combine.
- Place a large non-stick pan over medium-high heat and add olive oil.
- Add shrimp in a single layer to the pan. Sauté for 1-2 minutes on each side until cooked through.
- Transfer cooked shrimp to a serving platter and set aside to cool.
- Toast tortillas over a gas stovetop flame for about 10 seconds per side or use a skillet for 30 seconds on each side.
- Thinly slice the cabbage, dice the avocado, and finely dice the red onion. Add these to the serving platter along with lime wedges.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce.
- Build tacos by arranging shrimp and toppings over each toasted tortilla. Serve with the taco sauce.
Notes
Feel free to customize your spices and enjoy the versatility of ingredients.
