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Shrimp Tacos

Shrimp Tacos

Delicious Shrimp Tacos loaded with juicy shrimp, fresh toppings, and a creamy garlic-lime sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course main dish
Cuisine Mexican
Servings 8 tacos
Calories 308 kcal

Equipment

  • large non-stick pan
  • Small bowl

Ingredients
  

Shrimp Taco Sauce Ingredients

  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • 1.5 tablespoon lime juice squeezed from 1 medium lime
  • ¾ teaspoon garlic powder
  • ¾ teaspoon Sriracha sauce or to taste

Shrimp Taco Toppings

  • 8 units white corn tortillas (small, 6” diameter), or Hard Taco Shells
  • ½ small purple cabbage 2 cups shredded
  • 1 large avocado pitted, peeled, and diced
  • ½ medium red onion diced
  • 4 oz Cotija cheese (1 cup grated on a box grater)
  • ¼ bunch cilantro coarsely chopped
  • 1 medium lime cut into 8 wedges

For the Shrimp

  • 1 lb shrimp (medium or large), raw
  • 1 clove garlic pressed or minced
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon olive oil

Instructions
 

Instructions

  • Make the Shrimp Taco Sauce - In a small bowl, whisk together the sauce ingredients and set aside for the flavors to meld. Transfer to a squeeze bottle if desired.
  • Prep the Toppings - Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange toppings in small bowls for easy serving.
  • Season the Shrimp - Thaw and pat dry the shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.
  • Cook the Shrimp - Place a large non-stick pan over medium-high heat. Add 1 tablespoon 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, transfer to a serving platter and set aside to cool.
  • Heat the Tortillas - You can toast the tortillas over a gas flame, on a griddle or in a skillet.
  • To Serve - Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the taco sauce.

Notes

Make the shrimp, toppings, and sauce ahead to save time. Store each element separately in an airtight container in the fridge until ready to serve. Then, heat the tortillas just before assembling the Shrimp tacos. Cooked shrimp can be stored in the fridge for 3-4 days and in the freezer for up to 3 months. To reheat, thaw in the fridge overnight, then heat in a sauté pan over low heat until just heated through. Garlic-lime Crema sauce keeps well, covered in the fridge, for up to 1 week, but do not freeze.

Nutrition

Serving: 1tacoCalories: 308kcalCarbohydrates: 42gProtein: 12gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 400mgPotassium: 350mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg
Keyword Easy Dinner, Mexican food, quick meal, seafood tacos, shrimp tacos, taco night
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