Elevate your taco game with our succulent shrimp tacos paired with a vibrant cilantro lime sauce - it's the perfect combination for Taco Tuesday or any day!
Mix together the Sour Cream, Cumin, Juice from ½ Lime, ⅓ cup chopped Cilantro, and Salt.
To make the cabbage slaw
Thinly slice the Cabbage. Shred or cut some carrots. Or, use store bought prepared cabbage slaw.
How to cook the shrimp
Heat skillet on medium heat. Drizzle about 1 tablespoon of olive oil into skillet. Then add thawed shrimp and sprinkle with cumin, salt, and red pepper flakes.
Cook for a minute and turn shrimp over. Continue to cook and stir until shrimp is done. They don't take long at all, maybe 4 to 5 minutes total. I usually cut one open and sample it. Turn off heat, and remove skillet from hot burner.
Making the tacos
Finally, assemble the taco. Place a little bit of sliced cabbage and carrot on a tortilla shell, drizzle with sour cream sauce, and place shrimp on top. Sprinkle with chopped cilantro and lime juice if desired.
Notes
The size of shrimp I used was 21 - 25 pieces per pound. We used about 3-4 shrimp per taco and we make 6-7 tacos with this recipe.