Shrimp Tacos

Why Make This Recipe

Shrimp tacos are a delightful and flavorful dish that brings the taste of the coast right to your table. They pack a punch with fresh ingredients and spices, making them a healthy choice, too. The combination of tender shrimp, fresh veggies, and a zesty sauce creates a meal that everyone will love. Plus, they’re easy to make and perfect for a quick weeknight dinner or a weekend gathering.

How to Make Shrimp Tacos

Ingredients

• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 1/2 Tbsp lime juice (squeezed from 1 medium lime)
• 3/4 tsp garlic powder
• 3/4 tsp Sriracha sauce (or to taste)
• 8 white corn tortillas (small, 6” 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)
• 1 lb shrimp (medium or large) (raw)
• 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

Directions

1. Make the Shrimp Taco Sauce – In a small bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, and Sriracha. Set aside for the flavors to meld. You can transfer this to a squeeze bottle if you prefer.

2. Prep the Toppings – Thinly slice the cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange these toppings in small bowls for easy serving.

3. Season the Shrimp – Thaw and pat dry the shrimp using paper towels. Place them in a medium bowl. Add seasonings and the minced garlic; stir to combine.

4. Cook the Shrimp – Heat a large non-stick pan over medium-high heat. Add 1 Tbsp of olive oil and place the shrimp in a single layer. Sauté for 1-2 minutes on each side, or until the shrimp are cooked through and have turned pink and red. Transfer the shrimp to a serving platter and let them cool.

5. Heat the Tortillas – You can toast the tortillas over a gas flame, on a griddle, or in a skillet to warm them up.

6. To Serve – Build your tacos by filling each toasted tortilla with shrimp and topping with the vegetables. Drizzle with the taco sauce for added flavor.

How to Serve Shrimp Tacos

Serve the shrimp tacos immediately after assembling them. You can provide lime wedges on the side for an extra citrusy kick. These tacos pair well with a light salad or some rice for a complete meal.

How to Store Shrimp Tacos

If you have leftover shrimp and toppings, store them separately in airtight containers in the refrigerator. The shrimp can stay fresh for about 2 days, while the veggies should be used within a day to retain their crispness. Avoid storing assembled tacos, as the tortillas can get soggy.

Tips to Make Shrimp Tacos

• Make sure to pat the shrimp dry well to get a good sear when cooking.
• Feel free to adjust the spice level by adding more or less Sriracha.
• Use fresh lime juice for the best flavor.
• You can experiment with different toppings like diced tomatoes or jalapeños.

Variation

You can swap shrimp for other proteins like grilled chicken or fish. Alternatively, for a vegetarian option, replace the shrimp with grilled vegetables or black beans.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works perfectly! Just make sure to thaw them properly before cooking.

2. What if I don’t have Cotija cheese?
You can substitute Cotija cheese with feta or any other crumble cheese you prefer.

3. Can I make the sauce ahead of time?
Absolutely! You can prepare the shrimp taco sauce a day in advance and store it in the fridge for the flavors to develop. Just give it a good stir before serving.

Shrimp Tacos

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• Author: ikramnihad
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Seafood

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Description

Delicious shrimp tacos with fresh veggies and a zesty sauce, perfect for a quick dinner or weekend gathering.

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Ingredients

Scale 1x2x3x

• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 1/2 Tbsp lime juice
• 3/4 tsp garlic powder
• 3/4 tsp Sriracha sauce
• 8 small white corn tortillas
• 1/2 small purple cabbage (2 cups shredded)
• 1 large avocado (diced)
• 1/2 red onion (diced)
• 4 oz Cotija cheese (1 cup grated)
• 1/4 bunch cilantro (coarsely chopped)
• 1 lime (cut into 8 wedges)
• 1 lb raw shrimp (medium or large)
• 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

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Instructions

1. Make the Shrimp Taco Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha. Set aside.
2. Prep the Toppings: Thinly slice cabbage, dice avocado, finely dice red onion, and coarsely chop cilantro. Arrange in small bowls.
3. Season the Shrimp: Thaw and pat shrimp dry. In a bowl, combine shrimp with seasonings and minced garlic.
4. Cook the Shrimp: Heat a non-stick pan over medium-high heat with olive oil. Sauté shrimp for 1-2 minutes on each side until cooked through. Set aside.
5. Heat the Tortillas: Toast tortillas over gas flame or on a griddle.
6. To Serve: Fill each tortilla with shrimp and top with veggies. Drizzle with taco sauce.

Notes

Store leftover shrimp and toppings separately in the refrigerator for freshness. Tacos should be assembled just before serving to avoid sogginess.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 taco
• Calories: 320
• Sugar: 3g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 150mg

Keywords: shrimp tacos, Mexican food, quick dinner, seafood recipe