Shrimp tacos—oh, where do I even begin? They’re like a little fiesta wrapped in a tortilla! Imagine biting into a taco that’s bursting with zesty, flavorful shrimp, and just the right amount of kick.
I remember the first time I tried these, I was at a beachside shack, and the ocean breeze mixed with the aroma of fresh cilantro was unforgettable. These tacos are not just food; they’re an experience you need to try.
Steps
- Prepare the Sauce: Blend all sauce ingredients in a food processor until mostly smooth. Add water if needed to achieve your desired consistency.
- Make the Slaw: Combine a portion of the sauce with shredded cabbage, reserving the remaining sauce for drizzling over the assembled tacos.
- Season the Shrimp: Pat the shrimp dry using paper towels, then coat them evenly with the spice mix in a small bowl.
- Cook the Shrimp: Heat a drizzle of oil in a large skillet over medium-high heat. Sauté the shrimp for 5-8 minutes, turning occasionally, until they are fully cooked.
- Assemble the Tacos: Layer smashed avocado, slaw, and shrimp on each tortilla. Top with Cotija cheese, lime wedges, and the remaining sauce.
Ingredients
- 1/4 cup oil
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- Juice of 2 limes
- 1/2 cup sour cream or full-fat Greek yogurt
- 1/4 cup water (if needed, to thin sauce)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon coarse sea salt
- 1 lb. shrimp, peeled and deveined, tails removed
- 2–3 cups shredded green cabbage
- 8 small tortillas (corn or flour)
- 2 avocados
- 1/4 cup Cotija cheese
- Lime wedges for serving
FAQ
- Can I substitute cilantro if I don’t like its flavor?
- Yes, you can use parsley as a substitute, although it will provide a different taste. Alternatively, you can simply omit the cilantro.
- How long can the garlic cilantro lime sauce be stored in the fridge?
- The sauce can be kept in a sealed container in the refrigerator for 3-4 days.
- What can I use instead of Cotija cheese if I can’t find it?
- Feta cheese is a good alternative as it is also salty and crumbly. You can also opt to leave out the cheese altogether.
- Are there any shortcuts to simplify this recipe?
- To make things easier, you can use store-bought taco seasoning, purchase shrimp that are already peeled and deveined, or substitute the homemade sauce with a similar store-bought dressing for the slaw.
- Can I use a different type of seafood instead of shrimp?
- Absolutely! Cod fillets, halibut, or mahi mahi are excellent alternatives and will complement the flavors in this recipe well.
Tips
- For a less daunting preparation, consider buying shrimp that are already peeled and deveined, saving you time and effort. You can also opt for store-bought taco seasoning to further simplify the process.
- If you’re not a fan of cilantro, feel free to substitute it with parsley or omit it entirely. This will alter the flavor profile slightly but still result in delicious tacos.
- To achieve a smooth and creamy garlic cilantro lime sauce, blend all ingredients in a food processor. If the sauce is too thick, you can add a bit of water to reach your desired consistency.
- When assembling the tacos, layer the ingredients in the following sequence for the best texture and flavor experience: start with smashed avocado, follow with the slaw, add the shrimp, and finish with Cotija cheese, lime wedges, and extra sauce.
Equipment
- Skewers – Useful for grilling shrimp.
- Tortilla Warmer – To keep tortillas warm and pliable.
- Citrus Squeezer – For squeezing fresh lime juice.
- Food Processor or Blender – For making the garlic cilantro lime sauce.
