Shrimp Tacos with Sauce

I wouldn't say there's anything particularly special about these tacos; nothing that made me say I'd rush out to make them again tomorrow, but the original called them tacos with the "best shrimp taco sauce." I definitely wouldn't go that far. The store also didn't have smaller shrimp so we actually made these with jumbo and sliced the shrimp into thirds. It worked well. 

Shrimp Prep

• 1 lb medium or large shrimp, raw
• 1 garlic clove, pressed or minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 Tbsp olive oil

Sauce

• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 1/2 Tbsp lime juice
• 3/4 tsp garlic powder
• 3/4 tsp Sriracha sauce, or to taste

Toppings

• 8 white corn or flour tortillas (6" diameter) or hard taco shells
• 1/2 small purple cabbage (2 cups shredded)
• 1 large avocado, pitted, peeled, diced
• 1/2 red onion, diced
• 4 oz Cotija cheese (1 cup grated)
• 1/4 bunch cilantro, coarsely chopped
• 1 lime, cut into 8 wedges

Pat dry shrimp with paper towels and place in a medium bowl. Add seasonings and garlic; stir to combine. Place a large nonstick pan over medium-high heat. Add 1 Tbsp olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. Transfer to a plate and set aside to cool.

If using corn tortillas, toast over open gas stovetop flame on medium-low heat about 10 seconds per side, until lightly charred. For flour, heat in microwave about 20 seconds.

Whisk all sauce ingredients together. Build tacos with tortillas, shrimp, toppings, and sauce.

Serves 4

Prep Time: 30 minutes

Total Time: 40 minutes

Recipe from Natasha's Kitchen