Name: Shrimp Tacos with Taco Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
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); 8 white corn tortillas ((small, 6” diameter), or 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 cilantro (coarsely chopped); 1 lime (cut into 8 wedges); 1 lb shrimp (medium or large) (raw); 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

Method

6 steps

Make the Shrimp Taco Sauce - In a small bowl, whisk together the sauce ingredients and set aside for the flavors to meld. Transfer to a squeeze bottle if desired.
Prep the Toppings - Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange toppings in small bowls for easy serving.
Season the Shrimp - Thaw and pat dry the shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.
Cook the Shrimp - 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.
Heat the Tortillas - You can toast the tortillas over a gas flame, on a griddle or in a skillet**.
To Serve - Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the taco sauce.

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Shrimp Tacos with Taco Sauce

Ingredients

Method

Recipe notes

Equipment

Shrimp Tacos with Taco Sauce

Ingredients

Method

Recipe notes

Equipment

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