Shrimp Tacos with Best Shrimp Taco Sauce

Name: Shrimp Tacos with Best Shrimp Taco Sauce
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 Tacos
Ingredients: 1 lb shrimp (medium or large); 1 garlic clove; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/4 tsp ground cumin; 1/4 tsp cayenne pepper; 1 Tbsp olive oil; 8 white corn tortillas; 1/2 small purple cabbage; 1 large avocado; 1/2 red onion; 4 oz cotija cheese; 1/4 bunch cilantro; 1 lime; 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

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Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings
8 Tacos
Calories
308 kcal

Shrimp Tacos with Best Shrimp Taco Sauce

Nolan Clark

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These Shrimp Tacos are a must-try - loaded with plump juicy shrimp, crisp cabbage, avocado, cotija cheese, cilantro, and a garlic-lime crema sauce that will win you over. We serve these over toasted tortillas for an authenitc taste you'll crave.

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Ingredients

Servings

For the Shrimp:

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

Shrimp Taco Toppings:

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

Shrimp Taco Sauce 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

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Instructions

Marinate the Shrimp - Thaw and pat dry 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 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.
Heat the Tortillas - 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).
Prep the Toppings - Thinly slice cabbage, dice the avocado, finely dice the red onion, 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.
Mix the Shrimp Taco Sauce - In a small bowl, whisk together all sauce ingredients and serve with assembled shrimp tacos.

Notes

**How to heat tortillas without a gas stove:
**Make Ahead and Storage:
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.
Heat a griddle to medium/high heat and heat tortillas for 15-30 seconds on each side.
Heat a skillet on the stove over medium/high heat. Toast tortillas for 15-30 seconds on each side until golden.
Shrimp are stored in the fridge for up to 4 days and in the freezer for up to 3 months. To reheat - thaw in the fridge overnight. Then heat in a saute pan over low heat until just heated through. Don't overcook.
Garlic-lime Crema sauce keeps well in the fridge for up to 1 week but doesn't store well frozen.