Description
These shrimp tacos are the perfect mix of flavor and freshness. Juicy, seasoned shrimp are paired with a tangy, creamy sauce and topped with crunchy cabbage, creamy avocado, and zesty Cotija cheese — all tucked into warm corn tortillas. A quick, crowd-pleasing meal that brings the taste of coastal street food right to your kitchen.
Ingredients
For the Shrimp:
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1 lb medium or large raw shrimp, peeled and deveined
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1 garlic clove, minced
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1/2 tsp sea salt
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1/4 tsp black pepper
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1/4 tsp ground cumin
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1/4 tsp cayenne pepper
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1 Tbsp olive oil
For the Sauce:
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1/3 cup sour cream
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1/3 cup mayonnaise
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1 1/2 Tbsp lime juice (from 1 medium lime)
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3/4 tsp garlic powder
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3/4 tsp Sriracha sauce, or to taste
For the Toppings:
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8 small white corn tortillas (6” diameter) or hard taco shells
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2 cups shredded purple cabbage (about 1/2 small head)
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1 large avocado, pitted, peeled, and diced
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1/2 red onion, diced
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4 oz Cotija cheese (about 1 cup, grated)
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1/4 bunch cilantro, coarsely chopped
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1 lime, cut into 8 wedges
Instructions
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In a bowl, combine shrimp with garlic, salt, black pepper, cumin, cayenne, and olive oil. Toss to coat and let marinate for 15 minutes.
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In a separate bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth. Adjust Sriracha to taste.
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Heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side, until pink and cooked through. Remove from heat.
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Warm tortillas in a dry skillet or microwave.
- Assemble tacos: add shrimp to each tortilla and top with cabbage, avocado, red onion, Cotija cheese, and cilantro. Drizzle with sauce and serve with lime wedges.
Notes
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Adjust Sriracha for more or less heat.
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Greek yogurt can replace sour cream for a lighter option.
- Shrimp can also be grilled instead of pan-seared.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican