A delicious, easy to make and flavorful taco made with corn tortillas and filled with a spicy shrimp topped with red cabbage, cilantro cream, and queso fresco.
In a small bowl, mix together the sour cream, lime juice, cilantro, garlic, salt, and pepper. Refrigerate until ready to serve.
In another small mixing bowl, add the shrimp, chipotle powder, chili powder, cumin powder, smoked paprika, salt and pepper. Toss to completely coat the shrimp.
Heat the olive oil in a large skillet over medium high heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp is pink and firm.
Heat the corn tortillas for 30 seconds or until lightly browned on both sides. Assemble the shrimp tacos by placing 4-6 shrimp on one tortilla and topping with the cabbage, avocado, cilantro cream sauce, and queso fresco.
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Notes
Tips and Substitutions
Buy small to medium sized shrimp that already have their shells and tails removed to save on prep time.
If the shrimp are frozen, run them under cold water for 5-10 minutes to thaw.
Depending on the size of shrimp (small to medium), it should take 3-5 minutes for the shrimp to cook. Shrimp is cooked when it curls slightly and has plumped up and pink.
Do not buy pre-cooked shrimp. Raw shrimp is required to make this recipe.
If you're not a fan of chipotle, it is ok to leave out the chipotle powder and increase the chili powder or smoked paprika by ½ teaspoon.
Swap out the olive oil for butter to cook the shrimp in and add a buttery flavor to the cooked spicy shrimp.
Buy pre-shredded cabbage slaw mix for the cabbage topping.