Shrimp Tacos Platter (Print Format)
Tender shrimp, crisp cabbage, avocado, and creamy lime sauce on toasted tortillas for a fresh taste.
# Ingredients:
→ Shrimp
01 -
1 lb raw medium or large shrimp, peeled and deveined
02 -
1 garlic clove, minced
03 -
1/2 tsp sea salt
04 -
1/4 tsp black pepper
05 -
1/4 tsp ground cumin
06 -
1/4 tsp cayenne pepper
07 -
1 tbsp olive oil
→ Shrimp Taco Sauce
08 -
1/3 cup sour cream
09 -
1/3 cup mayonnaise
10 -
1 1/2 tbsp fresh lime juice (from 1 medium lime)
11 -
3/4 tsp garlic powder
12 -
3/4 tsp Sriracha sauce, or to taste
→ Toppings
13 -
8 small white corn tortillas (6 inch diameter) or hard taco shells
14 -
2 cups shredded purple cabbage (about 1/2 small cabbage)
15 -
1 large avocado, peeled, pitted, and diced
16 -
1/2 red onion, finely diced
17 -
4 oz cotija cheese, grated (about 1 cup)
18 -
1/4 bunch cilantro, coarsely chopped
19 -
1 lime, cut into 8 wedges
# Steps:
01 -
Combine sour cream, mayonnaise, lime juice, garlic powder, and Sriracha in a small bowl. Whisk until smooth and set aside to allow flavors to meld. Transfer to a squeeze bottle if desired.
02 -
Thinly shred cabbage, dice avocado, finely dice red onion, and coarsely chop cilantro. Arrange all toppings in individual bowls for easy assembly.
03 -
Pat shrimp dry with paper towels. In a medium bowl, combine shrimp with minced garlic, sea salt, black pepper, cumin, and cayenne pepper. Toss to evenly coat.
04 -
Heat olive oil in a large non-stick skillet over medium-high heat. Arrange shrimp in a single layer and sauté 1-2 minutes per side until opaque and cooked through. Remove shrimp from heat and set aside to cool slightly.
05 -
Toast tortillas directly over a gas flame for about 10 seconds per side, or heat on a griddle until lightly golden and pliable. Alternatively, broil tortillas in the oven for 2 minutes until browned spots appear.
06 -
Place shrimp on each warmed tortilla. Top with shredded cabbage, avocado, red onion, cotija cheese, and cilantro. Drizzle with garlic-lime crema sauce and serve with lime wedges on the side.
# Tips:
01 -
Shrimp seasoning can be replaced with 1 tablespoon of store-bought taco seasoning for convenience.
02 -
Cooked shrimp can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat gently to avoid overcooking.
03 -
Make the shrimp, toppings, and sauce ahead and store separately in airtight containers. Heat tortillas just before serving.
04 -
To toast tortillas on a gas stove, carefully char each side for about 10 seconds until edges darken slightly.