Happy Cinco de Mayo!! If you plan on getting festive in the kitchen today. Here's a quick and easy recipe to make your own delicious shrimp tacos at home.
More cilantro. More lime. More avocado and spicy shrimp
Let’s talk more about the sauce for these shrimp tacos.
All you need is sour cream, lime juice, garlic, some herbs, and olive oil. Blitz it all up together and you’re in business.
We’re gonna toss it with some shredded cabbage (see above) and ALSO give these tacos a good shower on top. Because there is no such thing as too much sauce. Especially when it comes to tacos.
- How to Prep the Shrimp: It might give you the scaries but I’d recommend getting tail-on shrimp (fresh or frozen) and peel and devein them yourself.
- Other Ways to Cook the Shrimp: These are made in a skillet, but if the sun is shining and the beer is cold and the grill is hot, then you do you and grill those shrimp!
- Other Sauces for Shrimp Tacos: The Garlic Cilantro Lime Sauce is THE BEST here
These shrimp tacos are fast, easy, and give me something to look forward to at the end of the day.
For example: TV and tacos! Late-night work and tacos! Friends and tacos! Hanging out on the deck with the dog and tacos!
Everything is better with tacos.
Cheers to many warm-weather nights with tons and tons of shrimp tacos in your future!
The BEST Shrimp Tacos with Garlic Cilantro Lime Slaw – ready in about 30 minutes and loaded with flavor and texture. SO YUM!
garlic cilantro lime sauce:
- 1/4 cup oil
- 1/4 cup water
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- juice of 2 limes
- 1/2 cup sour cream or full-fat Greek yogurt
shrimp taco spice mix:
- 2 teaspoons each chili powder and cumin
- 1/2 teaspoon each onion powder and garlic powder
- 1/4 teaspoon cayenne pepper (more or less to taste)
- 1 teaspoon coarse sea salt
stuff for the shrimp tacos:
- 1 lb. shrimp, peeled and deveined, tails removed
- 2–3 cups shredded green cabbage
- 8 small tortillas (corn or flour)
- avocados, Cotija cheese, and lime wedges for serving
Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
Slaw: Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.
Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Assembly: For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.
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