Name: Shrimp Tacos with Taco Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 shrimp tacos
Cuisine: Mexican Inspired
Ingredients: For the shrimp taco sauce:; 1/3 cup sour cream; 1/3 cup mayonnaise; 1½ tablespoons fresh lime juice; 3/4 teaspoon garlic powder; 3/4 teaspoon Sriracha, or to taste; For the tacos:; 1 lb raw medium or large shrimp, peeled and deveined; 1 garlic clove, minced; 1/2 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1 tablespoon olive oil; 8 small white corn tortillas or hard taco shells; 2 cups shredded purple cabbage; 1 large avocado, diced; 1/2 red onion, diced; 4 oz Cotija cheese, grated; 1/4 bunch cilantro, roughly chopped; 1 lime, cut into wedges

Method

10 steps

Whisk together the sour cream, mayonnaise, lime juice, garlic powder and Sriracha. Set the sauce aside so the flavours can develop.
Prepare the toppings by shredding the cabbage, dicing the avocado and red onion, grating the Cotija and chopping the cilantro.
Thaw the shrimp if necessary, then pat them thoroughly dry.
Place the shrimp in a bowl and add the garlic, salt, black pepper, cumin and cayenne. Toss until evenly seasoned.
Heat the olive oil in a large nonstick frying pan over medium-high heat.
Add the shrimp in a single layer and sauté for 1–2 minutes on each side, until opaque and completely cooked.
Transfer the shrimp to a serving plate.
Warm the tortillas over a gas flame, on a griddle or in a dry frying pan.
Fill each tortilla with cabbage, shrimp, avocado, red onion, Cotija and cilantro.
Drizzle with the prepared taco sauce and serve with lime wedges.

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