These shrimp tacos were a fun take on tacos! The shrimp were flavorful without being spicy. Top these with creamy avocados, salty cotija cheese, crunchy cabbage, fresh lime juice, and a slightly spicy mayo. MMM! So. Good. Shrimp Tacos with Best Shrimp Taco Sauce
from Natasha's Kitchen
Ingredients
For the Shrimp:
1 lb 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 Tbsp olive oil
Shrimp Taco Toppings:
8 white corn or flour tortillas (small, 6” diameter)
1/2 small purple cabbage 2 cups shredded (optional, but adds some fun crunch and color!)
1 large avocado pitted, peeled and diced
4 oz Cojita cheese
1/4 bunch cilantro coarsely chopped (optional)
1 lime cut into 8 wedges
Shrimp Taco Sauce Ingredients:
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
Instructions
Thaw and pat dry shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.
Place a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.
Toast 8 tortillas over an open gas stovetop flame on medium/low heat (about 10 seconds per side) until lightly charred on the edges (or on a medium-hot skillet or griddle) until golden brown in some spots (30 seconds per side).
Thinly slice cabbage, dice the avocado, and coarsely chop the cilantro. Add these to your serving platter along with lime wedges. Build tacos by arranging toppings and shrimp over each toasted tortilla.
In a small bowl, whisk together all sauce ingredients and serve with assembled shrimp tacos.
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