Taco Tuesday... shrimp tacos!
It’s Taco Tuesday! Over here we have recently added this dinner into our rotation. Bruce LOVES it. Brody loves a small, teeny, tiny amount of the shrimp as his taste for seafood grows. Danica won’t do fish (she can’t even stand the smell!) and eats chicken on her tacos instead. Everyone loves the sauce!
*changed and adapted from a recipe from natashaskitchen.com
Shrimp Tacos with Sriracha Sauce
Shrimp Ingredients:
1 pound shrimp (we use small shrimp for the kiddos but you can use larger)
2 garlic cloves
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 Tbsp Olive oil
Taco Toppings:
White corn tortillas (we often use the street taco size)
1/2 head of purple cabbage, finely shredded
2 avocados, cubed
1 red onion, diced
1 1/2 cups grated Cotija cheese
chopped cilantro
wedged limes
Sriracha Sauce Ingredients:
1/3 cup sour cream
1/3 cup mayo
juice squeezed from one lime
1 tsp garlic powder
1 -2 tsp sriracha sauce, according to taste
Instructions:
In small bowl combine all sauce ingredients and set aside.
Assemble the toppings, and set out so they are ready to build your tacos when the shrimp are done cooking.
Thaw and dry shrimp with paper towels. Toss in a bowl with the seasonings to combine evenly.
Add 1 Tbsp oil to skillet over medium-high heat and sauté shrimp for 1-2 minutes per side or unit just cooked through. Transfer to a platter to cool.
Toast tortillas in a pan or over a flame (we used our bbq this last time and it was great).
Assemble tacos as you want and enjoy!
