Shrimp Tacos
Fresh, zesty, and packed with flavor, shrimp tacos are the perfect quick meal for busy nights. Juicy, seasoned shrimp pair beautifully with crisp toppings and a squeeze of lime, all wrapped in warm tortillas for a light but satisfying bite.
Ingredients
Cilantro Cream Sauce
- 1/4 cup cooking oil
- 1/4 cup water
- 4 green onions (each cut into 2-3 pieces)
- 1/2 cup cilantro
- 2 cloves garlic
- 1/2 tsp salt
- 4 tbsp lime juice (2 limes)
- 1/2 cup sour cream
Shrimp Seasoning
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp salt
Tacos
- 1 lb large shrimp (devined and tails removed)
- 3 cups green cabbage (shreeded very thin)
- 8-10 taco sized tortillas
- 1/2 cup cotija cheese
- 1 avocado (sliced)
Instructions
- ulse all the sauce ingredients in a food processor or blender until mostly smooth. Add water if needed to thin.
- Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.
- Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
- For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.
