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Shrimp Tacos with Spicy Cilantro Sauce Recipe

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4 from 8 reviews

These Shrimp Tacos are a vibrant and flavorful meal perfect for a quick weeknight dinner or casual gathering. Lightly crispy shrimp coated with cornstarch are sautéed with garlic and spices, then nestled in warm corn tortillas and topped with fresh cabbage, radishes, cilantro, and a creamy sriracha mayo sauce. The combination of spicy, tangy, and crunchy elements makes these tacos irresistibly delicious and easy to prepare in just 30 minutes.

Ingredients

Shrimp Taco Sauce

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons sriracha sauce (or more to taste)
  • Water (as needed to thin sauce)

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)
  • Jalapeño peppers (thinly sliced, optional)

Instructions

  1. Make Shrimp Taco Sauce: In a small bowl, whisk together mayonnaise, sour cream, and sriracha sauce. Gradually add water, a few drops at a time, until the sauce reaches a drizzling consistency. Cover and chill until ready to use, allowing the flavors to meld.
  2. Warm the Tortillas: Heat a heavy skillet, preferably cast iron, over medium-high heat until hot. Place one corn tortilla in the dry skillet and cook for about 30 seconds on each side until softened and lightly charred. Transfer the warm tortilla onto a large piece of aluminum foil and fold it to keep warm. Repeat this process with the remaining tortillas.
  3. Prepare the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with cornstarch until evenly coated. Heat the avocado oil in a large wok or skillet over medium-high heat until it begins to shimmer and is nearly smoking.
  4. Cook the Shrimp: Shake off any excess cornstarch from the shrimp and add them in batches to the hot oil, ensuring not to overcrowd the pan. Cook the shrimp, turning frequently with a spatula, until they turn pink and are crispy on the outside, about 2 to 3 minutes. Sprinkle salt, black pepper, and minced garlic over the shrimp and toss gently for about 1 minute until the garlic is fragrant. Remove shrimp from heat and transfer to a clean plate.
  5. Assemble and Serve: Lay each warm tortilla flat and top with 3 to 4 cooked shrimp. Sprinkle finely chopped cabbage, radishes, and cilantro if using. Drizzle with the prepared shrimp taco sauce to taste. Serve the tacos with lime wedges on the side and optional sliced jalapeño peppers for added heat.

Notes

  • For a milder sauce, reduce the amount of sriracha or omit it entirely.
  • Ensure the skillet is hot before warming tortillas to get the best char and soft texture.
  • Do not overcrowd shrimp during cooking to achieve a crispy exterior.
  • Use fresh lime wedges to add a bright citrus flavor when serving.
  • Feel free to substitute cabbage and radishes with your favorite crunchy vegetables like shredded carrots or sliced cucumber.

Find it online: https://cozyplatter.com/shrimp-tacos-with-spicy-cilantro-sauce-recipe/