Heat olive oil in a large non-stick skillet over medium-high heat. Add the shrimp in a single layer. Cook for one to two minutes on each side just until the shrimp turn white inside and have pink and red accents on the outside. Avoid overcooking to keep them tender. Transfer cooked shrimp to a platter and let them cool slightly.
Heat the Tortillas:
Toast the white corn tortillas over a gas flame on medium low heat for about 10 seconds per side until slightly charred for smoky flavor. Alternatively, use a hot griddle or broil them in the oven for a couple of minutes until you see browned spots. No oil is needed here.
To Serve:
Layer tortillas with cabbage, avocado, red onion, cotija cheese, cilantro, and shrimp. Drizzle generously with the garlic-lime crema sauce. Serve immediately with lime wedges on the side for an extra zesty kick.
Shrimp tacos with tomatoes and lettuce.
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Shrimp tacos with tomatoes and lettuce. | lilicooks.com
You Must Know
High in protein and healthy fats from shrimp and avocado
Quick to prepare yet bursting with fresh flavors
Great for customizing with hard shells or soft tortillas depending on preference
One of my fondest moments with this recipe was during a summer cookout when everyone gathered around clumsily stacking their tacos and picking their favorite toppings. The garlic-lime crema sauce is my favorite part because it ties all the flavors together with creaminess and a bit of tang that keeps me coming back for more.
Storage Tips
Keep shrimp, taco sauce, and toppings stored separately in airtight containers in the fridge. Reheat shrimp gently in a pan over low heat to keep them tender. Avoid reheating the avocado to maintain its fresh texture. The sauce stays fresh for up to a week refrigerated but do not freeze it because the texture changes.
