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Shrimp Tacos

Quick Shrimp Tacos with an easy, delicious sauce

Author: Kami | NoBiggie.net
  • 1 pound shrimp peeled and de-veined (tails can be removed right before serving)
  • 2 green onions minced
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes optional
  • corn or flour tortillas
  • ½ head purple cabbage chopped
  • 2 medium avacado sliced
  • 2 roma tomatoes diced (optional)
  • ½ red onion sliced thin
  • ½ bunch cilantro stems removed
  • 1 cup Cotija cheese crumbled
  • 1 lime cut into wedges
Fish Taco Sauce
  • ½ cup sour cream
  • cup mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon Sriracha sauce add less if preferred
  1. To make the taco sauce: combine all the taco sauce ingredients in a medium bowl and whisk until well blended. You can thin out the sauce if needed with a little milk. It's easy to serve if you put it in a squeeze bottle after mixing.

  2. Combine all spices in a bowl. Add the shrimp and toss to coat.

  3. Add about one tablespoon of oil to a large skillet over medium-high heat. Add the shrimp to the hot pan and cook for 5 - 8 minutes. Toss occasionally until the shrimp are pink and cooked through.

  4. When ready to serve the tacos, you can toast the corn tortillas using tongs and the flame of your gas stove cook top to blacken the edges.

  5. To assemble: start with the shrimp in the center of a tortilla, top with any of the toppings you prefer along with a sprinkle of cotija cheese and finish with the fish taco sauce! Serve with a fresh lime wedge to squeeze over the tacos.