Recipes

Shrimp Tacos

Shrimp Tacos with lightly charred tortillas, crispy salt, and pepper lined shrimp, crunchy slaw and highly spiced, creamy shrimp taco sauce!

Shrimp Tacos
Shrimp Tacos

Ingredients

Shrimp Taco Sauce

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons sriracha sauce or more
  • water as needed to thin sauce

Shrimp Tacos

  • 8 corn tortillas
  • 1 pound shrimp peeled and deveined
  • 2 tablespoons cornstarch
  • 1/4 cup avocado oil or other high heat oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 cup finely chopped cabbage
  • 1/2 cup finely chopped radishes
  • 1/2 cup finely chopped cilantro optional
  • 1 lime cut into wedges

Instructions

Shrimp Taco Sauce

  • Whisk together mayonnaise, sour cream and sriracha sauce in a small bowl. Add water, a few drops at a time, to reach your desired consistency. Set aside.

Shrimp Tacos

  • Place a large piece of aluminum foil near the cooktop. Heat a dry, heavy skillet (ideally cast iron) over medium-high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas.
  • In a medium bowl, coat peeled and deveined shrimp in cornstarch.
  • Heat oil in a large wok or skillet until nearly smoking. Shake any excess cornstarch from shrimp and carefully add a few at a time to wok, giving each shrimp some room to crisp up. Cook, turning often with a spatula until shrimp are pink, 2 to 3 minutes. Add salt, pepper, and fresh garlic; toss with a spatula just until spices are dispersed and garlic is fragrant about 1 minute. Remove from heat and transfer shrimp to a plate or platter.
  • Assemble tacos: top one warm corn tortilla with 3 or 4 shrimp and sprinkle with chopped cabbage, radishes, and cilantro (if desired). Drizzle with the desired amount of shrimp taco sauce. Repeat with remaining tortillas. Serve with lime wedges.

Nutrition

Calories: 499kcal | Carbohydrates: 31g | Protein: 27g | Fat: 30g | Saturated Fat: 5g |Cholesterol: 299mg | Sodium: 1359mg | Potassium: 298mg | Fiber: 4g | Sugar: 2g | Vitamin A:240IU | Vitamin C: 20.4mg | Calcium: 239mg | Iron: 3.3mgKeywords: Cinco de Mayo, easy, pescatarian, quick

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