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Shrimp Soft Tacos with Creamy Adobo Sauce

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Course: Main Course
Cuisine: Mexican

Ingredients

Creamy Adobo Sauce:
  • ⅓ cup of sour cream
  • 3-4 tsp adobo sauce just the sauce
  • juice from 1 lime
  • sea salt to taste
Shrimp Tacos:
  • cooking spray
  • 1 14 oz can of black beans, drained & rinsed
  • 36 Shrimp tail removed & deveined (4 per taco)
  • Sea Salt and Freshly Cracked Pepper to taste
  • Dash of Cumin to taste
  • dash of oregano to taste
  • dash of paprika to taste
  • dash of chili powder to taste
  • dash of garlic powder to taste
  • green cabbage shredded
  • avocado diced
  • grape tomatoes sliced
  • green onions sliced
  • fresh cilantro chopped
  • cotija cheese crumbled

Instructions

    Cup of Yum
  1. Combine the sour cream, lime juice, and adobo sauce together in a small bowl; whisk until creamy and smooth. Season with sea salt, to taste. Set aside.
  2. Heat the drained and rinsed black beans in a pot over medium-low heat then season with sea salt, freshly cracked pepper, garlic powder, and cumin, to taste, until warm.
  3. Place the skillet coated with cooking spray on the stove over medium-high heat. Add the shrimp and season with sea salt, freshly cracked pepper, cumin, oregano, paprika, chili powder, and garlic powder, to taste. Side Note: I didn't measure the seasoning, I just sprinkled a little bit of each onto the shrimp. Cook for 2-3 minutes then flip the shrimp and cook for another 1-2 minutes, or until done. Remove from heat.
  4. Place the flour tortillas in a cloth dishrag in the microwave and cook for 30 seconds or until warm and pliable.
  5. Layer the tortilla with black beans, green cabbage, creamy adobo sauce, cooked shrimp, avocado, tomatoes, green onions, cilantro, and cotija cheese. Serve immediately. Enjoy!