Spice up a weeknight meal with this delicious and unique shrimp taco recipe. This is one of my all time favorite recipes! The shrimp are accompanied by cilantro, flavorful taco seasoning, and a creamy lime sauce. You can kick them up a notch by toasting the tortillas in the leftover sauce left from pan frying the shrimp! This recipe is gluten free and can easily be made dairy free with one simple adjustment.
1/3 cup mayonnaise
1/4 cup sour cream (use DF sour cream for DF option)
1 tbsp Siracha (use less if you don't want it very spicy)
1/2 lime juice
1 tsp garlic powder
2/3 of the sauce
2 cups shredded cabbage
1/2 cup chopped cilantro + additional for topping
1 lb raw shrimp, peeled, devined, and tails removed
1 tbsp olive oil + additional for frying
1 tbsp minced garlic
1 tsp cumin
1 tsp paprika
1 tsp chili powder ( I like the chili lime powder from Trader Joe’s!)
salt & pepper to taste
8 corn tortillas
1 avocado thinly sliced
1/4 cup cojita cheese, optional
Start by making the sauce. In a medium bowl, mix together the mayonnaise, sour cream or DF alternative, Siracha, lime juice, and garlic powder. Spoon 1/3 of the sauce into a small bowl to save for topping.
Add the shredded cabbage and cilantro into the medium bowl with 2/3 of the sauce and mix until well combined. Set aside.
Rinse the shrimp with cold water and pat dry with a paper towel. Place in a large bowl. Add in the olive oil, minced garlic, cumin, paprika, chili powder and salt & pepper. Stir until all the shrimp are fulling coated.
Heat a large skillet on high. Drizzle the pan with additional olive oil. Place the shrimp on the pan in an even layer. When you lay the shrimp down, they should sizzle. Cook them for 2 minutes on the first side, flip and cook for 2-3 minutes on the second side and remove the shrimp from the heat.
You can turn the heat to medium and toast the tortillas in the same pan for a couple minutes. Make sure to drizzle them with more olive oil to help them crisp up. I like doing this because the tortillas get a bit saucey and seasoned. You can also warm them in the microwave or oven.
Assemble the tacos by spooning 2 tbsp of slaw into each tortilla. Place 2-3 shrimp on top of the slaw in each. Add a couple slices of avocado and drizzle with the remaining sauce. Top with more cilantro and cojita cheese if you would like and enjoy!