Easy SHRIMP TACOS with Best Shrimp Taco Sauce

shrimp

🥗Healthier: chicken breast

💰Cheaper: firm tofu

Tofu provides a plant-based option that is budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt is lower in calories and adds creaminess.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas offer more fiber.

avocado

🥗Healthier: mashed peas

💰Cheaper: avocado spread

Mashed peas provide a similar texture at a lower cost.

Start by peeling and deveining 1 pound of medium or large raw shrimp, then pat them dry with paper towels.

Season the shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground cumin, and press in 1 garlic clove. Stir to combine.

Place a large skillet over medium-high heat and add 1 tablespoon of olive oil.

Once the oil is hot, add the shrimp in a single layer and sauté for about 2 minutes per side until cooked through, indicated by pink and red accents on the outside and opaque white on the inside. Transfer the cooked shrimp to a separate plate to cool slightly.

Prepare the taco ingredients: thinly shred 2 cups of purple cabbage, finely dice 1/2 of a red onion, and cut 1 lime into 8 wedges.

Dice 1 large avocado by cutting it in half, removing the pit, and peeling off the skin. Slice the avocado and add it to the serving platter.

Coarsely chop 1/4 bunch of fresh cilantro for garnish and set aside.

Grate 4 ounces (1 cup) of Mexican Cotija cheese and place it in a ramekin on the platter.

Toast small white corn tortillas (6 inches in diameter) over the flame of a gas stove on medium-low heat, turning with tongs every 10 seconds until the edges are lightly charred, or toast them on a dry griddle or skillet.

To make the shrimp taco sauce, combine 1/3 cup sour cream, 1/3 cup mayonnaise, 1 1/2 tablespoons fresh lime juice, 3/4 teaspoon garlic powder, and 3/4 teaspoon Sriracha hot sauce in a bowl. Whisk together until smooth.

Arrange the tortillas on the platter, then build the tacos by adding a layer of purple cabbage, followed by diced onion, 3 shrimp per taco, diced avocado, chopped cilantro, a squeeze of lime juice, and a generous amount of Cotija cheese. Drizzle the shrimp taco sauce over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens