Shrimp Tacos

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Shrimp Tacos

Shrimp Tacos with lightly charred tortillas, crisp salt and pepper coated shrimp, crunchy slaw and spicy, creamy shrimp taco sauce!

Ingredients

Shrimp Taco Sauce

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 teaspoons sriracha sauce or more
• water as needed to thin sauce

Shrimp Tacos

• 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 freshly ground black pepper
• 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

Instructions

Shrimp Taco Sauce

1. Whisk together mayonnaise, sour cream and sriracha sauce in a small bowl. Add water, a few drops at a time, to reach your desired consistency. Set aside.

Shrimp Tacos

1. Place a large piece of aluminum foil near cooktop. Heat a dry, heavy skillet (ideally cast iron) over medium high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas.
2. In a medium bowl, coat peeled and deveined shrimp in cornstarch.
3. Heat oil in a large wok or skillet until nearly smoking. Shake any excess cornstarch from shrimp and carefully add a few at a time to wok, giving each shrimp some room to crisp up. Cook, turning often with a spatula until shrimp are pink, 2 to 3 minutes. Add salt, pepper and fresh garlic; toss with spatula just until spices are dispersed and garlic is fragrant, about 1 minute. Remove from heat and transfer shrimp to a plate or platter.
4. Next instructions, click here

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