Shrimp Tacos With Creamy Cilantro Garlic Sauce
I could legitimately eat these every day. I mean… perfectly seasoned, juicy shrimp, paired with a creamy and garlicky cilantro sauce, and topped with all the toppings your heart desires?? Incredible. I can’t even find more words to keep describing how good these tacos are because I seriously love them, so you just have to try them for yourself and then get back to me so we can talk about how good they are.
I buy a 2-pound bag of raw, peeled, de-veined, frozen shrimp when I make these. They take just a few minutes to defrost; put them in a colander and run some warm water over them until they’re thawed!
If you have a grill, you’re in luck. When my family makes these, we skewer the shrimp and grill it, and it’s SO good! So if you have the means, I highly recommend grilling the shrimp. Just use metal or bamboo skewers, and poke through the top and bottom of the shrimp, pushing down to the bottom of the skewer. Repeat till the skewer is stacked with shrimp.
Since I live in an apartment and don’t have a grill, I make the shrimp in the oven, and they are still extremely delicious. To make them in the oven, spray cooking spray on a baking sheet, and place the shrimp on the sheet, making sure not to overcrowd the pan. Drizzle a little olive oil over the shrimp before they go in the oven. They only take 15-20 minutes to cook. Don’t overcook the shrimp, because nobody likes a dry shrimp.
As for the creamy cilantro garlic sauce, Just throw everything in a food processor and you’re done! Yup, I like to keep it simple over here at Lala’s Kitchen Table.
Besides the creamy cilantro garlic sauce, there are so many toppings that go great with these tacos. This is honestly the funnest part. (Is funnest a word??)
Here are some taco toppings I love:
- avocado
- radish
- lime juice
- my Chipotle Copycat Pico de Gallo
- cheese
- jalapeños
- cilantro
- hot sauce
- sour cream
- guacamole
On top of that, what makes this meal even greater than it already is, is the myriad of amazing sides you can serve with it: refried beans, chips and guac, Mexican street corn, cilantro-lime rice, plantains, black beans… are you hungry yet?!
Some tips:
- You can use either corn or flour tortillas. But, when I use flour tortillas, I like to make them a tad crisp by placing the tortilla in a pan with some olive oil and toasting it over medium-high heat. It really adds so much both in flavor and texture!
- Feel free to double the spices listed here for the shrimp. Sometimes I do, but I know that’s not for everyone! You could also add some cayenne to this seasoning blend if you like a little kick!
- If you don’t do shrimp, these seasonings also go great on fish! Just follow the same directions for the shrimp.
I hope you become just as obsessed with these shrimp tacos as my family and I are. Enjoy!
Shrimp Tacos With Creamy Cilantro Garlic Sauce
- Bamboo or metal skewers
- Flour or corn tortillas
- 2 lbs shrimp
For Shrimp
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 tsp red pepper flakes
- 4 tbsp olive oil
For Creamy Cilantro Garlic Sauce
- 1 cup sour cream
- 1/4 cup cilantro
- 2-3 cloves garlic
- juice and zest of 1 lime
- 1/4 teaspoon salt
For Shrimp
- Preheat oven to 350°F, if using the oven instead of grill.
- In a large bowl, season the shrimp with the paprika, garlic powder, cumin, oregano, and red pepper. Toss to combine.
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If cooking in the oven, spray a baking sheet with non-stick spray. Line up the seasoned shrimp up on the baking sheet, making sure not to overcrowd the pan. Lightly drizzle with olive oil before placing in the oven. Cook for about 10 minutes.
- If grilling, using bamboo or metal skewers, poke through the top and bottom of the shrimp, repeating until the skewer is full. Before you put the shrimp on the grill, brush them generously with olive oil to prevent sticking. Grill on high heat for 3 minutes, then flip and cook the other side for another 3 minutes. Remove from skewers and set aside for taco assembly.
- For Creamy Cilantro Garlic Sauce
- In a food processor, combine sour cream, cilantro, garlic, lime juice & zest, and salt. Run the food processor until everything is thoroughly combined, about 30 seconds.
To Assemble
- Spread the creamy cilantro garlic sauce on the tortilla, followed by the shrimp, and any and all of your favorite toppings. Enjoy!