These shrimp tacos are bursting with fresh flavor, a creamy-spicy sauce, and colorful toppings all wrapped in warm tortillas. They’re perfect for a quick dinner or festive gathering.
Ingredients
Shrimp Taco Sauce
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 1/2 tablespoons fresh lime juice (from 1 medium lime)
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Sriracha (adjust to taste)
Taco Toppings
- 8 white corn tortillas (6-inch), or hard taco shells
- 2 cups shredded purple cabbage (from 1/2 small head)
- 1 large avocado, peeled, pitted, and diced
- 1/2 red onion, finely diced
- 1 cup grated Cotija cheese (4 oz)
- 1/4 bunch fresh cilantro, coarsely chopped
- 1 lime, cut into wedges
Shrimp
- 1 lb raw medium or large shrimp, peeled and deveined
- 1 garlic clove, minced or pressed
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
Instructions
1. Prepare the Sauce
In a small bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, and Sriracha. Set aside to let the flavors develop. For easy drizzling, transfer to a squeeze bottle.
2. Prep the Toppings
Thinly shred the cabbage, dice the avocado, red onion, and coarsely chop the cilantro. Place all toppings in separate small bowls for easy assembly.
3. Season the Shrimp
If using frozen shrimp, thaw them first. Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with garlic, salt, pepper, cumin, and cayenne until evenly coated.
4. Cook the Shrimp
Heat olive oil in a large non-stick skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side, or until opaque and pink. Remove from heat and set aside.
5. Warm the Tortillas
Toast the tortillas over a gas flame, on a skillet, or in a griddle until lightly charred and flexible.
6. Assemble the Tacos
Layer cabbage, shrimp, avocado, red onion, cheese, and cilantro on each tortilla. Finish with a drizzle of the taco sauce and a squeeze of lime.
Why You’ll Love This Recipe
- Quick and easy – Ready in under 30 minutes
- Fresh and vibrant – Full of color, texture, and flavor
- Customizable – Great for weeknights, parties, or taco bars
- Healthier option – Lean protein with fresh veggies
Tips
- Don’t overcook the shrimp – They cook quickly and become rubbery if left too long.
- Prep ahead – Chop toppings and mix the sauce a few hours early for faster assembly.
- Use a squeeze bottle for a neat and even drizzle of sauce.
- Warm the tortillas just before serving to keep them soft and pliable.
Variations and Substitutions
- Sauce swaps – Use Greek yogurt in place of sour cream or mayo for a lighter option.
- Spice level – Adjust Sriracha or add hot sauce for extra heat.
- Tortillas – Try flour tortillas, lettuce wraps, or hard taco shells.
- Cheese – Substitute feta or shredded Monterey Jack if Cotija is unavailable.
- Toppings – Add corn, pickled onions, or mango salsa for a twist.
FAQs
Can I use precooked shrimp?
Yes, but only heat them briefly until just warmed through.
How do I store leftovers?
Keep shrimp, toppings, and sauce in separate airtight containers in the fridge for up to 2 days.
Can I grill the shrimp instead?
Absolutely! Skewer and grill them for 1–2 minutes per side.
Serving Suggestions
Serve these tacos with:
- Mexican rice or cilantro-lime rice
- Refried beans or black beans
- Corn on the cob or elote (Mexican street corn)
- Fresh fruit salad or watermelon wedges
- Sparkling limeade or a light beer
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