Description

These Shrimp Tacos feature plump, juicy shrimp seasoned with a blend of spices and sautéed for a perfect texture. Served on toasted white corn tortillas and topped with crisp purple cabbage, creamy avocado, diced red onion, crumbly Cotija cheese, fresh cilantro, and a zesty garlic-lime crema sauce, they make for a vibrant and flavorful meal that’s simple to prepare and sure to impress.

Ingredients

Scale

Shrimp and Seasonings

1 lb medium or large shrimp (raw, thawed if frozen)
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

Taco Sauce

1/3 cup sour cream
1/3 cup mayonnaise
1 1/2 Tbsp lime juice (freshly squeezed from 1 medium lime)
3/4 tsp garlic powder
3/4 tsp Sriracha sauce (or to taste)

Toppings

8 white corn tortillas (small, 6” diameter) 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 for serving)

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Instructions

Make the Shrimp Taco Sauce: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce until smooth. Set aside to allow the flavors to meld. For easy serving, transfer the sauce to a squeeze bottle if desired.
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 access when assembling the tacos.
Season the Shrimp: Ensure the shrimp are thawed and pat them dry with paper towels. Place the shrimp in a medium bowl and add the minced garlic, sea salt, black pepper, ground cumin, and cayenne pepper. Stir well to coat all the shrimp evenly with the seasonings.
Cook the Shrimp: Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the pan. Arrange the shrimp in a single layer in the pan and sauté about 1 to 2 minutes per side until they turn white inside and have pink and red accents on the outside, indicating they are cooked through. Immediately transfer the cooked shrimp to a serving platter and let cool slightly.
Heat the Tortillas: Toast the tortillas by holding them over a gas flame using tongs, heating them on a hot griddle, or warming them in a dry skillet until pliable and slightly charred for added flavor.
To Serve: Build each taco by layering toasted tortillas with the cabbage, avocado, red onion, cooked shrimp, crumbled Cotija cheese, and chopped cilantro. Finish by drizzling the prepared garlic-lime crema sauce over the top and serving with lime wedges on the side for squeezing.

Notes

These Shrimp Tacos are loaded with flavorful, juicy shrimp and fresh toppings for an irresistible bite.
You can substitute the shrimp seasoning with 1 tablespoon of pre-made taco seasoning if short on time.
Use fresh lime juice for the best bright citrus flavor in the sauce and toppings.
If preferred, hard taco shells can be used instead of soft corn tortillas.
Adjust the amount of Sriracha in the sauce to control the spice level to your taste.

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