Spicy Shrimp Tacos with Creamy Lime Sauce Recipe

Introduction

Shrimp tacos are a quick and flavorful meal perfect for any night of the week. This recipe combines spicy, tangy shrimp with fresh toppings and a creamy sauce for a delicious bite every time.

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 1 garlic clove, minced
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ tsp cumin
• ¼ tsp cayenne
• 1 Tbsp olive oil
• ⅓ cup sour cream
• ⅓ cup mayo
• 1½ Tbsp lime juice
• ¾ tsp garlic powder
• ¾ tsp Sriracha
• 8 corn tortillas
• ½ small purple cabbage, shredded
• 1 avocado, diced
• ½ red onion, diced
• 4 oz Cotija cheese
• ¼ bunch cilantro
• 1 lime, cut into wedges

Instructions

1. Step 1: In a bowl, whisk together sour cream, mayo, lime juice, garlic powder, and Sriracha to make the sauce. Set aside.
2. Step 2: Prepare all toppings by shredding the cabbage, dicing the avocado and red onion, chopping the cilantro, and crumbling the Cotija cheese.
3. Step 3: Pat the shrimp dry with paper towels. Season evenly with minced garlic, sea salt, black pepper, cumin, and cayenne pepper.
4. Step 4: Heat olive oil in a skillet over medium-high heat. Sauté the shrimp for 1 to 2 minutes on each side until they turn pink and are cooked through.
5. Step 5: Toast the corn tortillas over an open flame or in a dry skillet until they are warm and lightly golden.
6. Step 6: Assemble the tacos by placing shrimp on each tortilla, then topping with cabbage, avocado, red onion, cilantro, Cotija cheese, and a drizzle of the prepared sauce. Serve with lime wedges on the side.

Tips & Variations

• For a milder flavor, reduce or omit the cayenne and Sriracha in the sauce and shrimp seasoning.
• Swap Cotija cheese for crumbled feta or queso fresco if unavailable.
• Use flour tortillas instead of corn for a softer taco experience.
• Add a splash of hot sauce or pickled jalapeños for extra heat and tang.

Storage

Store leftover shrimp, toppings, and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp quickly in a skillet over medium heat to avoid overcooking. Warm tortillas before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely and pat dry before seasoning and cooking to ensure the best texture and flavor.

How can I make this recipe gluten-free?

Use certified gluten-free corn tortillas and double-check that all seasoning ingredients, including sauces, are gluten-free.

Spicy Shrimp Tacos with Creamy Lime Sauce Recipe

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★★★★★

4.9 from 102 reviews

• Author: Naomi
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Diet: Halal

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Description

This vibrant Shrimp Taco Recipe combines perfectly seasoned sautéed shrimp with a creamy, tangy sauce and fresh toppings like shredded purple cabbage, avocado, and Cotija cheese, all wrapped in warm corn tortillas. Ready in just 30 minutes, it’s an easy and flavorful meal perfect for weeknight dinners or casual gatherings.

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Ingredients

Scale 1x2x3x

Shrimp and Seasoning

• 1 lb raw shrimp, peeled and deveined
• 1 garlic clove, minced
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ tsp cumin
• ¼ tsp cayenne
• 1 Tbsp olive oil

Sauce

• ⅓ cup sour cream
• ⅓ cup mayo
• 1½ Tbsp lime juice
• ¾ tsp garlic powder
• ¾ tsp Sriracha

Toppings and Assembly

• 8 corn tortillas
• ½ small purple cabbage, shredded
• 1 avocado, diced
• ½ red onion, diced
• 4 oz Cotija cheese
• ¼ bunch cilantro, chopped
• 1 lime, cut into wedges

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Instructions

1. Make the sauce: In a bowl, whisk together the sour cream, mayo, lime juice, garlic powder, and Sriracha until smooth and well combined. Set aside to let flavors meld.
2. Prep the toppings: Shred the purple cabbage, dice the avocado and red onion, crumble the Cotija cheese, and chop the cilantro. Arrange these toppings so they are ready for assembling the tacos.
3. Season the shrimp: Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with minced garlic, sea salt, black pepper, cumin, and cayenne pepper until evenly coated.
4. Sauté the shrimp: Heat olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 1 to 2 minutes per side or until shrimp are pink and opaque, indicating they are fully cooked.
5. Toast the tortillas: Warm the corn tortillas by toasting them directly over a flame or heating them briefly in a dry skillet until they are golden and pliable.
6. Assemble the tacos: Place cooked shrimp on each warmed tortilla, add generous amounts of cabbage, onion, avocado, and Cotija cheese, then drizzle with the prepared sauce. Garnish with chopped cilantro and serve with lime wedges for squeezing over the top.

Notes

• You can substitute mayonnaise with Greek yogurt for a lighter sauce.
• For extra heat, add more Sriracha or sprinkle additional cayenne pepper on the shrimp.
• Fresh lime juice brightens the flavor—don’t skip it!
• To save time, buy pre-shredded cabbage and pre-diced onions if available.
• For gluten-free, make sure tortillas are certified gluten-free corn tortillas.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Keywords: shrimp tacos, easy shrimp tacos, Mexican shrimp recipe, quick dinner, taco recipe, seafood tacos