Shrimp Tacos Recipe
Bursting with flavor, these shrimp tacos pair succulent shrimp with crisp cabbage, creamy avocado, savory cotija cheese, fresh cilantro, and a zesty garlic-lime crema. Served atop warm tortillas, this dish offers a vibrant, satisfying meal that captures the essence of classic Mexican street food.
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Servings: 8 Tacos
Ingredients
For the Garlic-Lime Crema:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 3/4 teaspoon garlic powder
- 1 1/2 tablespoons fresh lime juice
- 3/4 teaspoon Sriracha sauce adjust to taste
For the Shrimp:
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1 garlic clove minced or pressed
- 1 pound raw shrimp medium or large, thawed and patted dry
For the Toppings:
- 1/2 small purple cabbage finely shredded (approx. 2 cups)
- 1 lime sliced into 8 wedges
- 1/4 bunch fresh cilantro roughly chopped
- 4 ounces Cotija cheese grated (approx. 1 cup)
- 1 large avocado peeled, pitted, and diced
- 1/2 red onion finely diced
- 8 small white corn tortillas or hard taco shells 6-inch diameter
Instructions
- In a small mixing bowl, blend the mayonnaise, sour cream, lime juice, garlic powder, and Sriracha until smooth; set aside to allow flavors to meld. For ease of use, you may transfer the sauce to a squeeze bottle.
- Shred the cabbage finely, dice the avocado and red onion, and chop the cilantro coarsely. Arrange each topping in separate serving dishes for convenience.
- Place the shrimp in a medium bowl after patting dry with paper towels. Sprinkle with sea salt, black pepper, cayenne, cumin, and minced garlic. Stir until the shrimp are well-coated with seasoning.
- Heat a large non-stick skillet over medium-high heat. Pour in the olive oil, then arrange the shrimp in a single layer. Sauté for 1 to 2 minutes per side until they turn opaque and slightly pink. Transfer the cooked shrimp to a platter and let cool slightly.
- Warm tortillas individually over an open gas flame, on a hot griddle, or in a dry skillet until lightly charred or golden, about 10–30 seconds per side depending on method.
- Assemble the tacos by placing shrimp and toppings onto each toasted tortilla. Finish with a generous drizzle of the garlic-lime crema and serve with a lime wedge on the side.
Notes
To Toast Tortillas:
Gas Stove: Toast one at a time over medium/low heat flame for about 10 seconds per side.
Oven: Broil tortillas on a baking sheet 6–8 inches from the heat for 2 minutes or until brown spots appear.
Griddle or Skillet: Heat dry over medium-high and toast tortillas 15–30 seconds per side. Make-Ahead Tips: Prepare the shrimp, toppings, and sauce in advance and store separately in the refrigerator. Heat tortillas just before serving for best results. Storage: Cooked shrimp keeps in the refrigerator for 3–4 days or freezer for up to 3 months. Reheat gently in a skillet over low heat. The crema lasts up to 1 week in the fridge but is not suitable for freezing.
Gas Stove: Toast one at a time over medium/low heat flame for about 10 seconds per side.
Oven: Broil tortillas on a baking sheet 6–8 inches from the heat for 2 minutes or until brown spots appear.
Griddle or Skillet: Heat dry over medium-high and toast tortillas 15–30 seconds per side. Make-Ahead Tips: Prepare the shrimp, toppings, and sauce in advance and store separately in the refrigerator. Heat tortillas just before serving for best results. Storage: Cooked shrimp keeps in the refrigerator for 3–4 days or freezer for up to 3 months. Reheat gently in a skillet over low heat. The crema lasts up to 1 week in the fridge but is not suitable for freezing.