Description
Shrimp Tacos with lightly charred tortillas, crisp salt and pepper coated shrimp, crunchy slaw and spicy, creamy shrimp taco sauce!
Ingredients
Scale
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons sriracha sauce
- water as needed to thin sauce
- 8 corn tortillas
- 1 pound shrimp, peeled and deveined
- 2 tablespoons cornstarch
- 1/4 cup avocado 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
- jalapeño peppers, thinly sliced (optional)
Instructions
- Make Shrimp Taco Sauce: In a small bowl, whisk together mayonnaise, sour cream, and sriracha. Add water a few drops at a time until the sauce reaches a drizzling consistency. Chill until ready to use.
- Warm the Tortillas: Heat a dry, heavy skillet 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.
- Cook the Shrimp: 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 the wok, giving each shrimp space to crisp. Cook, turning often with a spatula, until shrimp are pink, 2 to 3 minutes. Add salt, pepper, and minced garlic; toss just until garlic is fragrant and the spices are dispersed, about 1 minute. Remove from heat and transfer to a clean plate or platter.
- Assemble and Serve: Top one warm corn tortilla with 3 or 4 shrimp and sprinkle with chopped cabbage, radishes, and cilantro (if desired). Drizzle with desired amount of shrimp taco sauce. Repeat with remaining tortillas. Serve with lime wedges and sliced jalapeño if desired.
Notes
Pat the shrimp dry before coating in cornstarch to ensure a golden crust. The sauce can be made up to 3 days in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 150 mg