Shrimp Tacos with Sauce
Crisp shrimp tacos served in lightly charred corn tortillas with cabbage, radishes, cilantro, lime, jalapeños, and a creamy sriracha shrimp taco sauce.
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Servings: 8 tacos
Ingredients
For the Shrimp Taco Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tsp sriracha sauce or more to taste
- Water as needed to thin the sauce
For the Tacos
- 8 corn tortillas
- 1 lb shrimp peeled and deveined
- 2 tbsp cornstarch
- ¼ cup avocado oil or another high-heat oil
- 1 tsp minced garlic
- ½ tsp freshly ground black pepper
- ½ tsp kosher salt
- 1 cup finely chopped cabbage
- ½ cup finely chopped radishes
- ½ cup finely chopped cilantro optional
- 1 lime cut into wedges
- Thinly sliced jalapeño peppers optional
Instructions
Prepare the Shrimp Taco Sauce
Combine the sauce ingredients.
- In a small bowl, whisk together the mayonnaise, sour cream, and sriracha sauce until smooth.
Adjust the consistency.
- Add water a few drops at a time, whisking after each addition, until the sauce reaches a drizzling consistency.
Chill the sauce.
- Cover and refrigerate the sauce until ready to serve.
Warm the Tortillas
Prepare the foil.
- Place a large piece of aluminum foil near the cooktop to keep the tortillas warm after heating.
Heat the skillet.
- Heat a dry, heavy skillet, preferably cast iron, over medium-high heat until hot.
Warm each tortilla.
- Add one corn tortilla to the hot skillet. Cook for approximately 30 seconds on each side, or until softened and lightly charred.
Keep tortillas warm.
- Transfer the warmed tortilla to the aluminum foil and fold the foil around it to retain heat. Repeat with the remaining tortillas.
Cook the Shrimp
Coat the shrimp.
- Place the peeled and deveined shrimp in a medium bowl. Add the cornstarch and toss until the shrimp are lightly coated.
Heat the oil.
- Heat the avocado oil in a large wok or skillet until very hot and nearly smoking.
Cook the shrimp.
- Shake off any excess cornstarch from the shrimp. Carefully add the shrimp to the hot oil in small batches, leaving space between each piece.
Crisp the shrimp.
- Cook the shrimp, turning often with a spatula, until pink and cooked through, about 2 to 3 minutes.
Season the shrimp.
- Add the minced garlic, kosher salt, and freshly ground black pepper. Toss for about 1 minute, or until the garlic is fragrant and the seasonings are evenly distributed.
Remove from heat.
- Remove the skillet from the heat and transfer the shrimp to a clean plate or platter.
Assemble and Serve
Fill the tortillas.
- Place 3 to 4 cooked shrimp on each warm corn tortilla.
Add the toppings.
- Top each taco with finely chopped cabbage, radishes, and cilantro, if using.
Add the sauce.
- Drizzle each taco with the prepared shrimp taco sauce.
Garnish and serve.
- Serve immediately with lime wedges and thinly sliced jalapeños, if desired.
Notes
This recipe can be gluten-free when all packaged ingredients are verified gluten-free.
Use certified gluten-free corn tortillas and confirm that the cornstarch is labeled gluten-free.
Check the mayonnaise, sour cream, sriracha sauce, and any optional toppings for gluten-containing additives.
Use plain, unseasoned shrimp to avoid hidden gluten in marinades or coatings.
Prepare the tacos on clean surfaces with clean utensils, skillets, and serving dishes to prevent cross-contamination.
Use certified gluten-free corn tortillas and confirm that the cornstarch is labeled gluten-free.
Check the mayonnaise, sour cream, sriracha sauce, and any optional toppings for gluten-containing additives.
Use plain, unseasoned shrimp to avoid hidden gluten in marinades or coatings.
Prepare the tacos on clean surfaces with clean utensils, skillets, and serving dishes to prevent cross-contamination.