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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 - corn tortillas, 8 inch round
  • 40 - medium shrimp, uncooked, deveined, tails removed
  • 3 cloves - garlic, minced
  • 1 tablespoons - butter or margarine
  • - lime, for juice, to squeeze over shrimp after cooking
  • - shredded cabbage, salsa, Monterrey Jack cheese, cherry tomatoes, avocado, fresh cilantro, optional, toppings
  • Spicy Sour Cream
  • 1/2 cups - light sour cream
  • 1 teaspoons - cumin
  • 1 teaspoons - chili powder
  • Directions:

    Heat corn tortillas over medium heat in non-stick skillet, one-by-one, and then wrap in a towel and place in microwave or tortilla warmer to keep warm.

    Melt butter (or use olive oil) in non-stick skillet over medium-high heat, and add minced garlic, cooking until garlic is fragrant, about 2 minutes. Add shrimp and cook until starting to turn pink, about 2 minutes, then flip over and cook another 2 minutes until all are light pink; remove from heat and spritz with quick squeeze of lime juice.

    For spicy sour cream, simply stir together the sour cream with cumin and chili powder until thoroughly mixed.

    Serve spicy sour cream and shrimp on corn tortillas and top with desired toppings - recommended shredded cabbage, Monterrey Jack cheese, diced cherry tomatoes, fresh cilantro leaves, salsa, and sliced avocado.

    Brief Description

    Corn tortillas wrap up sautéed shrimp with cabbage, tomatoes, and monterrey jack cheese with a spicy sour cream. Serve with your favorite taco toppings.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Mexican

    Prep Time: 15 min
    Cook Time: 10 min

    Posted By:


    Posted On:

    April 30, 2015

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