It’t Taco Tuesday and these shrimp tacos are the exciting choice for tonight. I love all tacos. I can’t even say one is better than another. Except white people taco night. I will never make ground beef, hard shell, mild cheddar, sour cream, Americanized tacos.
These tacos de camarones (shrimp tacos) are super easy to make and just as delicious as the shrimp tacos in Baja California.
Shrimp Tacos
Ingredients
Shrimp
- 1 lb Shrimp
- 1/2 tsp Garlic powder
- 1/4 tsp Cayenne pepper
- Salt and pepper
Spicy Sauce
- 1/2 cup Ranch
- 1 Tbsp Sriracha
Cabbage Slaw
- 1 cup Cabbage
- 1/4 cup Cilantro
- 1 Jalepeno
- 2 tbsp Red onion, diced
- 1 Lime
- 1 tbsp Apple cider vinegar
- 1 tbsp Honey
Tortillas
- 12 Corn tortillas, warm
Add ons
- Mexican crema
- Queso Fresco
Instructions
Cabbage Slaw
- In a medium mixing bowl, combine cabbage, onion, jalepeno, cilantro, juice of lime, vinegar, and honey. Stir until combined and place in refrigerator until shrimp and tortillas are warmed.
Spicy Sauce
- In a small mixing bowl, combine ranch and siracha.
Shrimp
- Chop shrimp into bite size pieces and stir in garlic powder, cayenne pepper, salt and pepper
- In a small skillet over medium heat, add a tablespoon of oil.
- Pour seasoned shrimp into skillet and cook for approximately 5 minutes or until they are pink and fully cooked. Turn off the burner and set aside.
Corn tortillas
- See corn tortilla recipe.
Assembly
- Fill warm tortilla with shrimp on the bottom. Add generous amount of cabbage slaw on top of the shrimp. Top tacos with the spicy sauce and queso fresco. Serve with mexican crema.
