Source: adapted from Natasha's Kitchen (I have no idea how I stumbled on this in the first place, but it is a go-to in our house, so I'm so glad I did!)
Ingredients:
For the shrimp:
1 pound raw shrimp (peeled, deveined and tail off) (I always get the extra small because there are more in a bag and it feels like everyone gets more for their tacos)
1 garlic clove, pressed or minced
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1 Tablespoon olive oil
For the sauce:
1/3 cup sour cream
1/3 cup mayo
1 lime, juiced
3/4 teaspoon garlic powder
3/4 teaspoon sriracha sauce (I usually use maybe 1/4-1/2 teaspoon chili garlic sauce because I don't usually have sriracha)
For the tacos:
8-12 tortillas, heated (we love small corn tortillas warmed up on the griddle for these)
cabbage, shredded (green or purple, whatever you like)
avocado, sliced
cotija cheese, crumbled
cilantro, chopped
lime, wedged
onion, diced (red or green, either is lovely)
Directions:
First, thaw your shrimp if they're frozen. You can do this overnight in the fridge or in a colander under cool running water. Add seasonings, oil and shrimp to a medium bowl and toss to combine.
Next make your sauce: whisk everything together. Bam. Easy. You can put it in a squeeze bottle if you have one and you want to, but it's just as yummy coming out of a re-used sour cream container with a spoon.
Prep your tortillas and toppings by heating, shredding, slicing, crumbling, chopping, wedging and dicing as needed and desired.
Cook your shrimp in a singled layer in a nonstick pan over medium-high heat, 1-2 minutes per side, until just cooked through (they'll turn pink when they're ready).
Assemble your tacos by placing a few shrimp and a good drizzle of sauce and whatever toppings you like (I like ALLLL the toppings!) and chow down!
Notes:
This is one of those recipes that is seriously so easy, but seriously SO good! And it's pretty quick once you have all the prepping done. We make them at least monthly, especially in the spring and summer, and they even worked pretty well as a meal for the family, cooked on a cabin stove at Red Canyon a couple summers ago with the Blanchards. (Scale ingredients as needed.)
