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Mains
Shrimp Tacos with Shrimp Taco Sauce
Ingredients
- Shrimp Seasoning
- 1 lb raw shrimp (medium or large)
- 4 garlic cloves, pressed or minced
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 tbsp olive oil
- Shrimp Taco Topping
- corn tortillas (medium or small)
- ½ small purple cabbage, 2 cups shredded
- 1 large avocado, pitted, peeled and diced
- ½ red onion, diced
- 4 oz Cotija cheese (1 cup grated)
- ¼ bunch cilantro, coarsely chopped
- 2 lime cut into wedges
- Shrimp Taco Sauce
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 1 ½ tbsp lime juice
- ¾ tsp garlic powder
- ¾ tsp Siracha sauce
Steps
- Thaw and pat dry shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.
- 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.
- 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).
- 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.
- In a small bowl, whisk together all sauce ingredients and serve with assembled shrimp tacos.
Mains · Recipe entered by: Greg DeSanto
Shrimp Tacos with Shrimp Taco Sauce
Steps
- Thaw and pat dry shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.
- 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.
- 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).
- 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.
- In a small bowl, whisk together all sauce ingredients and serve with assembled shrimp tacos.