The thought of biting into a shrimp taco brings memories of summer nights by the beach, doesn’t it? These easy shrimp tacos, with their creamy, dreamy sauce, promise to whisk you away to a tropical paradise—at least in spirit—even if you’re just in your kitchen on a rainy Tuesday. Plus, who can resist the delightful crunch paired with that punchy sauce?
Steps
- Prepare the Sauce: In a small bowl, whisk together the ingredients for the garlic-lime crema sauce. Set it aside to let the flavors blend, and optionally transfer it to a squeeze bottle for easy serving.
- Prepare the Toppings: Thinly slice the cabbage, dice the avocado, finely chop the red onion, and coarsely chop the cilantro. Arrange these toppings in separate bowls for easy access when assembling the tacos.
- Season the Shrimp: Thaw the shrimp if necessary and pat them dry with paper towels. In a medium bowl, combine the shrimp with garlic, salt, pepper, cumin, and cayenne pepper, stirring well to coat them evenly.
- Cook the Shrimp: In a large non-stick pan over medium-high heat, add olive oil. Cook the shrimp in a single layer for 1-2 minutes per side until they are opaque inside with some pink accents outside. Remove them from the pan and set aside.
- Toast the Tortillas: Toast the tortillas using your preferred method—over a gas flame, in the oven, or on a griddle—until they are lightly charred or golden brown on both sides.
- Assemble the Tacos: Arrange the toppings and cooked shrimp over each toasted tortilla. Drizzle with the prepared garlic-lime crema sauce before serving.
Ingredients
- 1 lb raw shrimp (medium or large)
- 1 garlic clove, pressed or minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 8 white corn tortillas (small, 6” diameter) or hard taco shells
- 1/2 small purple cabbage, approximately 2 cups shredded
- 1 large avocado, pitted, peeled, and diced
- 1/2 red onion, diced
- 4 oz Cotija cheese (1 cup grated)
- 1/4 bunch cilantro, coarsely chopped
- 1 lime, cut into 8 wedges
- Sour cream
- Mayonnaise
- Fresh lime juice (from 1 medium lime)
- Garlic powder
- Sriracha sauce
FAQ
- What type of shrimp is best for making shrimp tacos?
- Large shrimp, typically 21-25 count per pound, are ideal for these tacos. However, medium (26-30 count) or even small shrimp (31-35 count) can also be used. Just remember that smaller shrimp will cook faster.
- Can I use a different type of cheese instead of Cotija?
- Yes, if you can’t find Cotija cheese, you can substitute it with feta, queso fresco, or a Mexican blend cheese.
- How can I make the garlic-lime crema sauce spicier?
- To add more heat to the crema sauce, simply increase the amount of sriracha sauce according to your taste preference.
- What is the best way to heat tortillas for shrimp tacos?
- You can heat tortillas over an open gas flame for a lightly charred edge, toast them in an oven under the broiler, or use a griddle or cast iron skillet for a golden finish.
- How should I store leftovers and reheat shrimp tacos?
- Store each component separately in airtight containers. Cooked shrimp can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat thawed shrimp in a pan over low heat to avoid overcooking. The crema sauce can be refrigerated for up to a week but shouldn’t be frozen.
Tips
- Seasoning Shortcut: If you’re in a hurry, you can substitute all the shrimp seasonings with 1 tablespoon of taco seasoning for a quick and easy flavor boost.
- Sauce Storage: Prepare the garlic-lime crema sauce ahead of time and keep it in a squeeze bottle in the fridge. This not only saves time but also allows for easy and even distribution when serving.
- Tortilla Toasting Techniques: For the most authentic taste, toast your corn tortillas directly over a gas stove flame until slightly charred. If you don’t have a gas stove, use a griddle or oven broiler for similar results.
- Efficient Preparation: Make the shrimp, toppings, and sauce ahead of time and store them separately in airtight containers in the fridge. This way, you can quickly assemble the tacos when ready to serve, ensuring everything stays fresh and flavorful.
Equipment
- Squeeze Bottle – For serving the garlic-lime crema sauce elegantly.
- Cast Iron Skillet or Griddle – For toasting the tortillas to achieve that authentic flavor and texture.
- Tongs – Useful for rotating tortillas over a gas stove flame safely.
