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Shrimp Tacos with Cilantro Lime Sauce

Course Main Course
Cuisine Mexican
Servings 4 Tacos

Ingredients

Pickled Onions

  • 1/2 red onion, thinly sliced
  • 2 tsp vinegar
  • 1 lime, juiced
  • 1/2 tsp salt
  • dash of pepper

Pickled Red Cabbage

  • 2 cups shredded red cabbage
  • 1 tbsp vinegar
  • Dash of Salt

Cilantro Lime Sauce

  • 1 cup Sour cream
  • 1/2 cup Mayonnaise
  • 2 cups cilantro
  • 2 cloves garlic
  • 2 tbsp lime juice
  • Salt & pepper to taste

Shrimp

  • 16 extra large or jumbo shrimp, shelled and cleaned
  • 3 cloves garlic, crushed
  • 2 tsp garlic powder
  • 2 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Chili powder
  • Salt & pepper to taste
  • 1 tbsp oil

Instructions

Pickled Onions

  • Add all ingredients to a bowl. Cover and leave it in the refrigerator for 30 minutes.

Pickled Red Cabbage

  • Add all ingredients to a bowl. Cover and leave it in the refrigerator for 30 minutes.

Cilantro Lime Sauce

  • Add sour cream, mayonnaise, cilantro, garlic and lime juice to a good processor or blender. Blend until smooth. Season with sale and pepper to taste.

Shrimp

  • Add 1 Tbsp of oil in a pan over medium heat. Mix all ingredients in a bowl. Add shrimp to the pan and cook until pink. Remove from pan and set aside

Preparation

  • Add 2 Tbsp oil to a pan over medium heat. Add tortillas one at a time cooking each for 15-20 seconds on each side, then remove from the pan and place on a plate.
    Place down 2 tortillas stacked together on a plate. Repeat with remaining tortillas. Add 4 shrimp to each pair of tortillas. Add red cabbage, red onions, and cilantro to each. Spoon on sauce on each, then add crumbled cotija cheese. Serve.