Shrimp Tacos with Best Shrimp Taco Sauce

 Shrimp Tacos are loaded with plump juicy shrimp, crisp cabbage, avocado, cotija cheese, cilantro, and an easy shrimp taco sauce that will win you over. They are served over toasted corn tortillas.

 

For the Shrimp:

1 lb shrimp any size you prefer

1 garlic clove, pressed or minced

1/2 tsp sea salt

1/4 tsp black pepper

1/4 tsp ground cumin

1/4 tsp cayenne pepper

1 Tbsp olive oil

 

Shrimp Taco Toppings:

8 white corn tortillas, Hard Taco Shells

1/2 small purple cabbage, 2 cups shredded

1 large avocado, pitted, peeled, and diced

1/2 red onion, diced

4 oz Cotija cheese, (1 cup grated on a box grater)

1/4 bunch of cilantro, coarsely chopped

1 lime, cut into 8 wedges

 

Shrimp Taco Sauce Ingredients:

1/3 cup sour cream

1/3 cup mayonnaise

1 1/2 Tbsp lime juice, squeezed from 1 medium lime

3/4 tsp garlic powder

3/4 tsp Sriracha sauce, or to taste

 

Place the shrimp in a medium bowl and pat dry with paper towels. Stir in the seasonings and garlic until well combined.

 

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of olive oil and arrange the shrimp in a single layer. Cook for 1-2 minutes per side, or until cooked through. When they are done (white inside with pink and red accents on the outside), place them on a serving platter and allow them to cool completely. Toast 8 tortillas across an open gas stovetop fire on medium/low heat until gently charred on the edges and until golden brown in some spots.

 

Cut the cabbage into thin slices, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Place these on a serving platter with the lime wedges. Arrange toppings and shrimp on top of each toasted tortilla to make tacos. Whisk together all sauce ingredients in a small bowl and serve with shrimp tacos.