Happy Taco Tuesday! This is quite possibly the fastest meal to prepare that is in our current meal rotation. Shrimp is a huge hit in our house, so it only makes sense to incorporate it into as many meals as possible. Our girls’ two favorite shrimp recipes are these tacos (YUM!) and a pasta recipe that’s coming to the blog soon as well. Bonus points that dinner is on the table in way less than 30 minutes.
Since there’s very little to the actual shrimp preparation, it’s important to have really a really delicious taco seasoning blend. I encourage you to make your own and personalize it to your tastes. I like to make a large batch and store it in a jar with a shaker lid. Easy breezy. You’ve probably already got all of the ingredients in your spice cupboard anyway. All you need is some chili powder, cumin, garlic powder, onion powder, cayenne pepper, and sea salt.
Now can we please talk about Avocado Sour Cream Sauce? This is a revelation. To be clear, I do NOT like avocados or guacamole…not even a little. HOWEVER, this sauce combines the flavor and some of the velvety texture from the avocado but amps up the flavor with the addition of lime juice and cilantro for a fresh, vibrant punch. The sour cream smooths everything out and balances things beautifully. Plus sour cream is basically my love language, so how could I go wrong by adding it? One really nice feature about this sauce is that the lime juice helps to keep the avocado from browning, so you can make it several hours ahead of time with no worries about discoloration. I’ve even made it the day before with great success as well. It’s a great way to use a ripe avocado in that small window of time before it’s past its prime.
The only other things you need are tortillas and toppings. I recommend using small tortillas for these Shrimp Tacos. This recipe makes enough shrimp for about 8 tacos. Feel free to use flour or corn tortillas, whichever you prefer. As for the toppings- use anything you like. We never have the same toppings from week to week (yes, we make these pretty much every week). A few great toppings for these Shrimp Tacos with Avocado Sour Cream sauce are: tomatoes, diced avocado, queso fresco, lime juice, corn, fresh salsa, pico de gallo, diced mangoes, minced cilantro, jalapenos, sour cream, quesadilla cheese, hot sauce, really anything you like!
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch of cayenne pepper
Avocado Sour Cream Sauce
- 1 ripe avocado
- ½ cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon minced cilantro
- 1 clove garlic, minced
- ¼- ½ teaspoon sea salt, adjusted to taste
- Pinch black pepper
For the Tacos-
- 1 lb. frozen shrimp- peeled and deveined with tails off
- Canola oil, about 2 tablespoons
- 8 small flour or corn tortillas
- Toppings- Shredded lettuce, diced avocado, tomatoes, queso fresco, lime juice, corn, salsa, diced mangoes, minced cilantro, jalapenos, sour cream, quesadilla cheese, hot sauce
1. Prepare the Avocado Sour Cream Sauce.
In a medium bowl, mash the avocado until smooth. Add sour cream, lime juice, cilantro, and garlic, stirring until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. (Can be made a several hours ahead of time if desired. Fore best flavor, allow the sauce to chill for at least 30 minutes so the flavors can meld.
2. Thaw the shrimp by running under cool water for a few minutes. Pat dry with paper towels.
3. Toss shrimp in a bowl with taco seasoning and oil until evenly coated.
4. Heat a large nonstick skillet over medium heat.
5. Add shrimp to hot skillet, turning after about 2 minutes. Shrimp is done when color has turned pink, but only slightly white. Bright white shrimp is usually a sign of being overcooked.
6. Remove from heat. Set aside to keep warm.
7. Assemble and serve. Enjoy!
If you would like to make a larger batch of taco seasoning to keep on hand at all times. To do this, I make a quadruple batch using the following measurements-
4 teaspoons chili powder, 4 teaspoons cumin, 4 teaspoons sea salt, 2 teaspoons onion powder, 2 teaspoons garlic powder, generous pinch of cayenne pepper
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