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


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


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.


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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