Tasty shrimp and fresh avocado are topped with an addictive cilantro lime sour cream sauce and wrapped in a warm tortilla for a light and easy summer meal.
Garlic Shrimp Tacos with Cilantro Lime Sauce
Yields: 6 Tacos
Shrimp, Large 31-35 count, Uncooked, 1 pound
Corn or Small Flour Tortillas, 6 Soft Tortillas
Avocado, 1 Ripe
Olive Oil, 1 Tablespoon
Garlic, Minced, 1 teaspoon
Cumin, Ground, 1/4 teaspoon
Cayenne Pepper, 1/8 teaspoon
Cilantro Lime Sauce:
Sour Cream, 8 ounces
Fresh Cilantro, Chopped, 3 Tablespoons
Fresh Lime Juice, 3 Tablespoons (Buy 2 limes)
Lime Zest, 1/8 teaspoon
Shopping Tips: If you are buying frozen shrimp look for those still in their shell. While they are a little more work to clean they seem to hold their flavor and texture better and avoid getting freezer burned so quickly.
Step 1 – Marinate the Shrimp
Thaw the shrimp if they were purchased frozen. Remove the shells and tails, rinse, and dry thoroughly using a paper towel to pat dry for extra measure.
Mix the olive oil, garlic, cumin, and cayenne to create the marinade. Mix the marinade with the shrimp, cover and refrigerate for 2-4 hours.
Step 2 – Prepare the Sauce
Use the small portion of a cheese grater to zest the rind of the lime. Hold back 1/4 wedge of a lime then squeeze the limes for 3 tablespoons of juice.
Mix the lime juice, fresh cilantro, and lime zest with the sour cream. Cover and refrigerate for 2-4 hours.
This sauce keeps for a couple of days so you may want to make extra to have on hand. Beware – it’s addictive. You can also use light sour cream or Greek yogurt.
Step 3 – Prepare Filling Ingredients
Right before you are ready to start cooking the shrimp get all the ingredients ready to place in the tortilla shells. This includes slicing the avocado, taking the stems off the cilantro, dishing the salsa, and heating the tortillas letting them stay warm in the oven.
Step 4 – Cook The Shrimp
Heat a non stick skillet on medium-high heat. Wipe the pan with a small amount of additional olive oil. When a drop of water sizzles it’s time to add the shrimp. Cook 90 seconds on one side, turn, and cook another 90 seconds until pink.
This does not take very long on a hot skillet and you don’t want to overcook! Finish by squeezing the juice from the remaining lime wedge directly into the pan.
Step 5 – Assemble and Serve
Place 5-6 shrimp in a warm tortilla. Top with salsa, fresh cilantro, and the sour cream lime cilantro sauce. We use cilantro like lettuce so feel free to add lettuce or other toppings you prefer. Enjoy!