Let’s talk shrimp tacos, the kind that make you wonder why you don’t eat them every day. They’re like the summer sun—bright, zesty, and irresistible. I remember last weekend, trying to recreate that beachside taco stand vibe in my kitchen (minus the sand), and these little gems came through like a favorite song on a road trip.
Steps
- Prepare the sauce by blending oil, green onions, cilantro, garlic, salt, lime juice, sour cream, and water if needed until smooth. Adjust thickness with water as necessary.
- Combine a portion of the sauce with shredded cabbage to create the slaw, reserving the remaining sauce for topping the tacos later.
- Pat the peeled and deveined shrimp dry, then coat them with a spice mix of chili powder, cumin, onion powder, garlic powder, cayenne, and salt in a bowl.
- Heat oil in a skillet over medium-high heat and cook the shrimp for 5-8 minutes, flipping them occasionally until they are fully cooked.
- Assemble the tacos by layering smashed avocado, slaw, and cooked shrimp in tortillas. Top with Cotija cheese, lime wedges, and additional sauce before serving.
Ingredients
- 1/4 cup oil
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- Juice from 2 limes
- 1/2 cup sour cream or full-fat Greek yogurt
- 1/4 cup water (optional, to adjust thickness)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust to your taste)
- 1 teaspoon coarse sea salt
- 1 lb. shrimp, peeled, deveined, and 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
- What can I use instead of cilantro if I don’t like the taste?
- If you’re not a fan of cilantro, you can substitute parsley, though it will impart a different flavor. Alternatively, you can simply leave the cilantro out altogether.
- How long does the garlic cilantro lime sauce last in the refrigerator?
- The sauce can be stored in a sealed container in the fridge for about 3-4 days.
- What can I use as a substitute for Cotija cheese?
- If you can’t find Cotija cheese, you can use feta cheese as an alternative, or you can leave the cheese out completely. The tacos will still be delicious without it.
- Are there any shortcuts to make this recipe quicker?
- To save time, you can use store-bought taco seasoning instead of mixing your own spices, purchase shrimp that are already peeled and deveined, and opt for a pre-made sauce or dressing for the slaw.
- Can I use a different type of seafood instead of shrimp?
- Absolutely! You can use other types of seafood such as cod, halibut, or mahi mahi, which will work well and offer a similar flavor profile for tacos.
Tips
- To enhance the flavor of your shrimp tacos, opt for fresh or frozen tail-on shrimp and peel and devein them yourself. This might seem daunting, but it’s simpler than it appears and ensures fresher shrimp.
- If you’re grilling the shrimp, consider using skewers to prevent them from slipping through the grill grates. This makes for a more seamless grilling experience.
- For a faster preparation, consider buying store-bought taco seasoning to replace the homemade spice mix, and pre-peeled and deveined shrimp to save time and effort.
- If you can’t find Cotija cheese, substitute it with a similar flavorful crumbly cheese like feta, or simply enjoy the tacos without any cheese. The combination of the other ingredients will still be delicious.
Equipment
- Food Processor or Blender – For making the garlic cilantro lime sauce.
- Citrus Squeezer – To efficiently juice limes for the sauce and serving.
- Skewers – If you choose to grill the shrimp.
- Tortilla Warmer – To keep tortillas warm and pliable for assembly.
