Shrimp Tacos

super easy to make — the site i got the idea from has a million ads and a long-ass story about the blogger’s family eating tacos. so i’m putting it here!

reserve some time for prep!

also, don’t skip the sauce — it’s delicious


  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tsp sriracha (or however many drops of tapatio you can handle)
  • water as needed to thin out sauce
  • 8 corn tortillas
  • 1 pound shrimp, deveined and thawed (something like 20-30 medium shrimp)
  • 2 tbsp cornstarch
  • ¼ cup avocado oil
  • 2-3 cloves of garlic, minced
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ head of cabbage, finely chopped
  • cilantro
  • 1 lime, cut into wedges
  • optional: radishes, finely sliced


  1. For the shrimp taco sauce — whisk together mayo, sour cream, and sriracha (or hot sauce) in a bowl. Add some water to thin out the sauce until you get the right consistency. Then place in fridge until showtime.
  2. To the tacos! First give your tortillas a nice char on both sides, then wrap them all in aluminum foil to keep warm
  3. Add your shrimp to a bowl and coat with cornstarch
  4. Heat oil in wok or skillet until smoking and cook shrimp for roughly 2-3 minutes (looking for a pink color all around and some crisp)
  5. Add salt, pepper, and garlic to the wok and toss it all together until the garlic is fragrant (~1-3 minutes)
  6. Assemble tacos however you want: tortilla, chopped cabbage, shrimp, cilantro, sauce, squeeze of lime
  7. Boomski.
Table setting for shrimp taco dinner

Shrimp taco

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