Shrimp tacos with taco sauce
Dimitra's Dishes · ♥ 429 likes · 9.2K views · 6 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb shrimp
- 2–3 tbsp olive oil
- 3–4 cloves garlic cloves
- ½–1 tsp salt
- crushed red pepper flakes
- 1 tsp ground dried cumin
- ½ tsp ground onion powder
- freshly cracked black pepper
- ½–1 tsp dried oregano
- 1 tsp paprika
Season with 2 to 3 tbsp olive oil, 3 to 4 grated garlic cloves, 1/2 to 1 tsp salt, a little crushed red pepper flakes, 1 tsp ground cumin, 1/2 tsp onion powder, black pepper, 1/2 to 1 tsp dried oregano and 1 tsp paprika; mix until coated and set aside.
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cloves grated garlic clove
- sriracha sauce
- hot sauce
For the sauce, mix 1/2 cup each mayonnaise and sour cream with a grated garlic clove, sriracha and hot sauce to taste; refrigerate.
Making the taco sauce
- purple cabbage
- balsamic vinegar
- salt
Slice purple cabbage really thin and toss with a little balsamic vinegar and a pinch of salt.
- 1 whole avocado
- lime
- salt
Halve and pit the avocado, scoop out and dice; squeeze lots of lime over and salt it.
- olive oil
Heat a cast iron skillet over medium-high, drizzle in olive oil and saute the shrimp in two batches, about 1 minute per side until pink, so they do not release their juices and go soupy; transfer to a plate.
- small corn tortillas
- Mexican cheese
Reduce to medium; warm small corn tortillas on one side, flip, sprinkle with cheese and take off the heat once it starts to melt so the tortilla stays soft.
Warming tortillas and assembling