Description
These quick shrimp tacos feature a vibrant sriracha-lime sauce, tender grilled shrimp, and fresh toppings like cabbage, avocado, and cilantro. Perfect for weeknight meals with customizable options.
Ingredients
8 white corn tortillas (low-sodium)
1/3 cup sour cream (full-fat)
1 ripe but firm avocado
1 garlic clove, minced or pressed
3/4 tsp sriracha (adjust to taste)
1/2 cup mayonnaise
2 tbsp fresh lime juice
1 tsp garlic powder
1 lb shrimp, peeled and deveined
2 tbsp olive oil
1 head purple cabbage, thinly sliced
1/2 red onion, finely diced
1/4 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Instructions
Whisk sour cream, mayonnaise, lime juice, garlic powder, and sriracha in a bowl. Transfer to a squeeze bottle.
Thinly slice purple cabbage, dice red onion, crumble cotija cheese, and chop cilantro.
Pat dry shrimp and season with salt and pepper. Heat olive oil in a pan over medium-high. Cook shrimp 1-2 minutes per side until opaque.
Warm tortillas on a griddle 10-15 seconds per side. Separate with paper towels to maintain crispiness.
Layer shrimp on tortillas, add 2-3 toppings, and drizzle with 1/2 tbsp sauce. Serve with extra lime slices if desired.
Notes
Use 21/25 count shrimp for optimal texture. Avoid overcooking to prevent rubberiness. For extra smokiness, char tortillas over an open flame. Grate cotija cheese 1 hour before use for easy sprinkling. Cold tortillas become soggy—always warm them briefly before serving.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Pan-frying and Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 130mg