Tender, perfectly seasoned shrimp tucked into warm tortillas and topped with crisp cabbage, creamy avocado, Cotija cheese, and a zesty homemade lime sauce. These fresh and flavorful tacos are quick to prepare and perfect for Taco Tuesday or any weeknight meal.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 8 tacos
Ingredients
Creamy Lime Taco Sauce
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 1½ tablespoons fresh lime juice
- ¾ teaspoon Igotchu Garlic Lovers Seasoning
- ¾ teaspoon Sriracha sauce (or more to taste)
Shrimp
- 1 pound raw shrimp, peeled and deveined
- 1 teaspoon Igotchu Garlic Lovers Seasoning
- ¾ teaspoon Igotchu Himalayan Salt & Pepper Seasoning
- ½ teaspoon Igotchu Taco Seasoning
- 1 tablespoon olive oil
Tacos
- 8 small white corn tortillas or hard taco shells
- 2 cups shredded purple cabbage
- 1 large avocado, diced
- ½ red onion, finely diced
- 1 cup crumbled Cotija cheese
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In a small bowl, whisk together the sour cream, mayonnaise, lime juice, Igotchu Garlic Lovers Seasoning, and Sriracha until smooth. Refrigerate while you prepare the remaining ingredients.
- Prepare the taco toppings by shredding the cabbage, dicing the avocado, finely chopping the red onion, and chopping the cilantro. Set everything aside for easy assembly.
- Pat the shrimp dry with paper towels and place them in a medium bowl. Drizzle with the olive oil and season with Igotchu Garlic Lovers Seasoning, Igotchu Himalayan Salt & Pepper Seasoning, and Igotchu Taco Seasoning. Toss until the shrimp are evenly coated.
- Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque. Remove from the heat immediately to prevent overcooking.
- Warm the tortillas in a dry skillet, on a griddle, or directly over a gas flame until lightly charred and pliable.
- Fill each tortilla with shredded cabbage, cooked shrimp, diced avocado, red onion, Cotija cheese, and fresh cilantro. Drizzle generously with the creamy lime taco sauce and serve with fresh lime wedges.
Tips
- Large or jumbo shrimp work best for juicy, flavorful tacos.
- Add sliced jalapeños or your favorite hot sauce for extra heat.
- Substitute flour tortillas if preferred.
- Pair with Mexican rice, black beans, street corn, or tortilla chips and salsa for a complete meal.
- Leftover shrimp and sauce can be refrigerated separately for up to 2 days. Assemble tacos just before serving for the freshest flavor.
