Description
These flavorful Shrimp Tacos feature perfectly seasoned, tender shrimp cooked in a skillet and topped with a creamy lime-sriracha sauce, fresh cabbage, avocado, cilantro, and crumbled Cotija cheese. Ready in under 30 minutes, this vibrant dish combines simple ingredients to deliver an easy, delicious meal with a Mexican flair.
Ingredients
Sauce
- ½ cup plain Greek yogurt (or 5 tbsp sour cream + 3 tbsp mayonnaise)
- 2 tablespoons fresh lime juice
- ½ teaspoon sriracha sauce (or to taste)
- ½ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- Pinch of salt
- Water (as needed to thin the sauce)
Shrimp
- 1 pound large shrimp (peeled and deveined)
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Additional Taco Components
- 8 small corn or flour tortillas
- ½ small red or green cabbage (shredded or coleslaw mix)
- 1 avocado (sliced)
- ¼ cup fresh cilantro (chopped)
- ¼ cup Cotija cheese (crumbled)
Instructions
- Make the Taco Sauce: In a small bowl, whisk together the Greek yogurt (or sour cream and mayonnaise), lime juice, sriracha, garlic powder, smoked paprika, and salt until smooth. If the sauce is too thick, gradually add water one teaspoon at a time until it reaches your desired consistency. Refrigerate the sauce until you’re ready to assemble the tacos.
- Prepare the Shrimp: Pat the shrimp dry with paper towels and arrange them in a single layer on a plate. In a separate small bowl, mix together smoked paprika, garlic powder, dried oregano, onion powder, salt, and black pepper. Sprinkle this seasoning mixture evenly over both sides of the shrimp, pressing lightly so it adheres.
- Cook the Shrimp: Heat olive oil in a large nonstick skillet over medium heat. Once hot, add the seasoned shrimp and cook for about 2 minutes per side until they turn pink and are cooked through. Remove shrimp from the skillet and place on a plate; cover to keep warm.
- Warm the Tortillas: For added flavor and texture, lightly toast the tortillas in a dry skillet over medium heat until they are warm and slightly crispy. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds until soft and pliable.
- Assemble the Tacos: Lay out each warmed tortilla and add a layer of shredded cabbage, then place a few cooked shrimp on top. Add slices of avocado, and drizzle generously with the prepared lime-sriracha sauce. Finish by sprinkling chopped cilantro and crumbled Cotija cheese on each taco.
- Serve: Serve the shrimp tacos immediately while warm and fresh, enjoying the combination of creamy sauce, crunchy cabbage, and flavorful shrimp.
Notes
- You can substitute the Greek yogurt with sour cream and mayonnaise mixed together for a similar creamy texture.
- If you prefer less heat, reduce or omit the sriracha sauce in the taco sauce.
- For a gluten-free option, use corn tortillas exclusively.
- To save time, prepare the sauce in advance and refrigerate.
- Leftover shrimp can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
