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Ingredients
Shrimp: one pound raw medium or large, the star of the dish offering tender and juicy bites
Garlic clove: pressed or minced, brings a punch of aromatic flavor to the shrimp
Sea salt: half teaspoon, enhances all the other seasonings
Black pepper: quarter teaspoon, adds a subtle heat
Ground cumin: quarter teaspoon, gives a warm earthiness that complements the shrimp
Cayenne pepper: quarter teaspoon, provides a gentle kick, adjust based on your spice preference
Olive oil: one tablespoon, for sautéing shrimp, choose extra virgin for best flavor
White corn tortillas: eight small (six inch), traditional and lightly toasted for that authentic Mexican texture
Purple cabbage: half small, shredded, for crisp crunch and color contrast
Large avocado: one, peeled and diced, adds creaminess and cool balance
Red onion: half, diced, sharp bite to complement the creamy avocado
Cotija cheese: four ounces, grated, salty and crumbly, an essential topping for an authentic touch
Cilantro: quarter bunch, coarsely chopped, fresh herbaceous flavor brightens the tacos
Lime juice: one and a half tablespoons freshly squeezed, adds zesty brightness
Sour cream: one third cup, creamy base for the sauce
Mayonnaise: one third cup, adds richness to the sauce
Garlic powder: three quarters teaspoon, deepens the flavor in the sauce
Sriracha sauce: three quarters teaspoon or to taste, adds gentle heat and sweetness
Step-by-Step Instructions
Make the Shrimp Taco Sauce:
Whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha in a small bowl until smooth and creamy. Let the flavors meld while you prepare the rest. You can transfer the sauce to a squeeze bottle for easy drizzling later.
Prep the Toppings:
Thinly slice the purple cabbage for crisp texture. Dice the avocado carefully to keep pieces intact and creamy. Finely dice the red onion to add a sharp note. Coarsely chop cilantro for a fresh herbal punch. Arrange all in separate bowls for easy access when assembling tacos.
Season the Shrimp:
Pat the shrimp dry after thawing to ensure they sauté properly. Place in a medium bowl and add garlic, sea salt, black pepper, cumin, and cayenne. Toss gently to coat every shrimp evenly with the seasoning.
Cook the Shrimp:
Heat olive oil in a large non-stick skillet over medium-high heat. Add the shrimp in a single layer. Cook for one to two minutes on each side just until the shrimp turn white inside and have pink and red accents on the outside. Avoid overcooking to keep them tender. Transfer cooked shrimp to a platter and let them cool slightly.
Heat the Tortillas:
Toast the white corn tortillas over a gas flame on medium low heat for about 10 seconds per side until slightly charred for smoky flavor. Alternatively, use a hot griddle or broil them in the oven for a couple of minutes until you see browned spots. No oil is needed here.
To Serve:
Layer tortillas with cabbage, avocado, red onion, cotija cheese, cilantro, and shrimp. Drizzle generously with the garlic-lime crema sauce. Serve immediately with lime wedges on the side for an extra zesty kick.
Shrimp tacos with tomatoes and lettuce.
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Shrimp tacos with tomatoes and lettuce. | lilicooks.com
You Must Know
High in protein and healthy fats from shrimp and avocado
Quick to prepare yet bursting with fresh flavors
Great for customizing with hard shells or soft tortillas depending on preference
One of my fondest moments with this recipe was during a summer cookout when everyone gathered around clumsily stacking their tacos and picking their favorite toppings. The garlic-lime crema sauce is my favorite part because it ties all the flavors together with creaminess and a bit of tang that keeps me coming back for more.
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