Shrimp Tacos
Delicious shrimp tacos with a blend of flavors and fresh toppings!
Equipment
- Heavy Skillet
- Small Bowl
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons sriracha sauce
- as needed water to thin sauce
- 8 corn tortillas
- 1 pound shrimp peeled and deveined
- 2 tablespoons cornstarch
- 1/4 cup avocado oil or other high-heat oil
- 1 teaspoon minced garlic
- 1/2 teaspoon black pepper freshly ground
- 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
- to taste jalapeño peppers thinly sliced, optional
Instructions
- In a small bowl, whisk together mayonnaise, sour cream, and sriracha sauce. Add water as needed to thin the sauce, then chill in the fridge.
- Heat a heavy skillet over medium-high heat. Warm each corn tortilla for about 30 seconds on each side, then keep warm in aluminum foil.
- In a medium bowl, coat the shrimp with cornstarch. Heat avocado oil in the skillet until nearly smoking. Cook shrimp for 2-3 minutes until pink and opaque, seasoning with salt, pepper, and minced garlic.
- Assemble tacos by placing 3-4 shrimp on each tortilla. Top with chopped cabbage, radishes, and cilantro. Drizzle with the chilled sauce.
- Serve immediately with lime wedges and optional jalapeño slices.
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Notes
Store leftover components separately to maintain freshness.