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Isha Joe

Shrimp Tacos

These Shrimp Tacos are a must-try – loaded with plump, juicy shrimp, crisp cabbage, avocado, cotija cheese, cilantro, and a garlic-lime crema sauce that will win you over. We serve these over toasted tortillas for an authentic taste you'll crave. P.S. In a pinch, you can easily substitute all of the shrimp seasonings for 1 tbsp of taco seasoning.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 Tacos
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Shrimp Taco Toppings:

  • 8 white corn tortillas, (small, 6” diameter), or Hard Taco Shells
  • 1/2 small purple cabbage, 2 cups shredded
  • 1 large avocado, pitted, peeled, and diced
  • 1/2 red onion, diced
  • 4 Cotija cheese, (1 cup grated on a box grater)
  • 1/4 bunch cilantro, coarsely chopped
  • 1 lime , cut into 8 wedges

For the Shrimp:

  • 1 lb shrimp (medium or large), raw
  • 1 garlic clove, pressed or minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 Tbsp olive oil

Method
 

  1. Make the Shrimp Taco Sauce – In a small bowl, whisk together the sauce ingredients and set aside for the flavors to meld. Transfer to a squeeze bottle if desired.
  2. Prep the Toppings – Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange toppings in small bowls for easy serving.
  3. Season the Shrimp – Thaw and pat dry the shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.
  4. Cook the Shrimp – Place a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.
  5. Heat the Tortillas – You can toast the tortillas over a gas flame, on a griddle or in a skillet**.
  6. To Serve – Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the taco sauce.

Notes

How to Heat Tortillas:
  1. Gas Stove: Toast tortillas one at a time over an open gas stovetop flame on medium/low heat (about 10 seconds per side) until lightly charred on the edges.
  2. Toast Tortillas in the Oven: Arrange in a single layer on a baking sheet and broil about 6-8 inches from the heat source for 2 minutes or until you see browned spots on the tortillas.
  3. Heat a griddle or cast iron skillet to medium-high heat and toast tortillas for 15-30 seconds on each side or until golden. No oil needed.
Make Ahead: Make the shrimp, toppings, and sauce ahead to save time. Store each element separately in an airtight container in the fridge until ready to serve. Then, heat the tortillas just before assembling the Shrimp tacos.
Storage: Cooked shrimp can be stored in the fridge for 3-4 days and in the freezer for up to 3 months. To reheat, thaw in the fridge overnight, then heat in a sauté pan over low heat until just heated through. Don’t overcook. Garlic-lime Crema sauce keeps well, covered in the fridge, for up to 1 week, but do not freeze.