Juicy Shrimp Tacos Platter

These shrimp tacos bring together juicy, perfectly seasoned shrimp with crisp cabbage, creamy avocado, and a bright garliclime crema that makes every bite lively. They come together quickly, making them a fantastic weeknight meal or a crowdpleaser at gatherings. The balance of textures and flavors captures that fresh, authentic Mexican taste that will have you reaching for seconds.

I first made these tacos on a warm spring evening and they instantly became a family favorite. Now they’re requested at almost every taco night because they hit the perfect mix of tangy spicy and fresh.

Ingredients

• Shrimp: one pound raw medium or large the star of the dish offering tender and juicy bites
• Garlic clove: pressed or minced brings a punch of aromatic flavor to the shrimp
• Sea salt: half teaspoon enhances all the other seasonings
• Black pepper: quarter teaspoon adds a subtle heat
• Ground cumin: quarter teaspoon gives a warm earthiness that complements the shrimp
• Cayenne pepper: quarter teaspoon provides a gentle kick adjust based on your spice preference
• Olive oil: one tablespoon for sautéing shrimp choose extra virgin for best flavor
• White corn tortillas: eight small six inch traditional and lightly toasted for that authentic Mexican texture
• Purple cabbage: half small shredded for crisp crunch and color contrast
• Large avocado: one peeled and diced adds creaminess and cool balance
• Red onion: half diced sharp bite to complement the creamy avocado
• Cotija cheese: four ounces grated salty and crumbly an essential topping for an authentic touch
• Cilantro: quarter bunch coarsely chopped fresh herbaceous flavor brightens the tacos
• Lime juice: one and a half tablespoons freshly squeezed adds zesty brightness
• Sour cream: one third cup creamy base for the sauce
• Mayonnaise: one third cup adds richness to the sauce
• Garlic powder: three quarters teaspoon deepens the flavor in the sauce
• Sriracha sauce: three quarters teaspoon or to taste adds gentle heat and sweetness

Instructions

Make the Shrimp Taco Sauce:

Whisk together sour cream mayonnaise lime juice garlic powder and Sriracha in a small bowl until smooth and creamy. Let the flavors meld while you prepare the rest. You can transfer the sauce to a squeeze bottle for easy drizzling later.

Prep the Toppings:

Thinly slice the purple cabbage for crisp texture. Dice the avocado carefully to keep pieces intact and creamy. Finely dice the red onion to add a sharp note. Coarsely chop cilantro for a fresh herbal punch. Arrange all in separate bowls for easy access when assembling tacos.

Season the Shrimp:

Pat the shrimp dry after thawing to ensure they sauté properly. Place in a medium bowl and add garlic sea salt black pepper cumin and cayenne. Toss gently to coat every shrimp evenly with the seasoning.

Cook the Shrimp:

Heat olive oil in a large nonstick skillet over mediumhigh heat. Add the shrimp in a single layer. Cook for one to two minutes on each side just until the shrimp turn white inside and have pink and red accents on the outside. Avoid overcooking to keep them tender. Transfer cooked shrimp to a platter and let them cool slightly.

Heat the Tortillas:

Toast the white corn tortillas over a gas flame on mediumlow heat for about 10 seconds per side until slightly charred for smoky flavor. Alternatively use a hot griddle or broil them in the oven for a couple of minutes until you see browned spots. No oil is needed here.

To Serve:

Layer tortillas with cabbage avocado red onion cotija cheese cilantro and shrimp. Drizzle generously with the garliclime crema sauce. Serve immediately with lime wedges on the side for an extra zesty kick.

One of my fondest moments with this recipe was during a summer cookout when everyone gathered around clumsily stacking their tacos and picking their favorite toppings. The garliclime crema sauce is my favorite part because it ties all the flavors together with creaminess and a bit of tang that keeps me coming back for more.

Storage Tips

Keep shrimp taco sauce and toppings stored separately in airtight containers in the fridge. Reheat shrimp gently in a pan over low heat to keep them tender. Avoid reheating the avocado to maintain its fresh texture. The sauce stays fresh for up to a week refrigerated but do not freeze it because the texture changes.

Ingredient Substitutions

If you do not have cotija cheese queso fresco or feta works well for a similar salty crumbly topping. For the cabbage shredded iceberg lettuce or kale can be swapped but keep in mind the texture will be different. If fresh shrimp is not available thawed frozen shrimp works fine. Ground chili powder can replace cayenne if you want a milder spice.

Serving Suggestions

Serve these tacos with a side of Mexican rice or black beans for a fuller meal. Pickled jalapeños or hot sauce make great accompaniments if you want to kick up the heat. A light margarita or a crisp beer pairs beautifully with these flavorful shrimp tacos.

Quick to make and endlessly customizable these tacos are perfect for weeknights or gatherings. Enjoy them fresh with your favorite toppings.

Common Questions About the Recipe

→ How should shrimp be cooked for best texture?

Sauté shrimp in olive oil over medium-high heat for 1-2 minutes per side until opaque with pink accents, ensuring juiciness.

→ What is the best method to toast the tortillas?

Toast tortillas over a gas flame or hot skillet for about 10 seconds each side until lightly charred for smoky flavor.

→ Are there suitable cheese substitutes for cotija?

Feta or queso fresco offer similar crumbly texture and tangy flavor as cotija for topping the tacos.

→ How is the creamy garlic-lime sauce prepared?

Whisk sour cream, mayonnaise, fresh lime juice, garlic powder, and Sriracha until smooth for a tangy, spicy crema.

→ Can components be made in advance?

Yes, shrimp, sauce, and toppings can be prepared ahead, stored separately in airtight containers, and assembled before serving.