Easy Shrimp Tacos with The Best Sauce

By Sip and Feast · 30 min

Ingredients

Instructions

1. Blend the mayonnaise, sour cream, cilantro, jalapeño, garlic, onion, lime juice and salt until combined. Taste and adjust the salt and pepper if needed.
2. Toss half the sauce with the shredded cabbage in a large bowl. Keep the rest of the sauce for serving.
3. In a large bowl, mix the shrimp with 2 tablespoons of olive oil, baking soda, ancho and chipotle chili powder, cumin, kosher salt and granulated garlic. Let it sit for 10 to 15 minutes.
4. Meanwhile, toast the tortillas in a skillet or on a griddle over medium heat until slightly charred. Set them aside.
5. Heat a cast iron or heavy skillet over medium-high heat. Add the remaining olive oil and, once shimmering, add the shrimp and cook for about 60 to 90 seconds per side, until cooked through. Work in batches so the pan is not crowded, then move the shrimp to a plate.
6. Add the tequila to the pan and scrape up the browned bits with a wooden spoon. Take the pan off the heat, return the shrimp and toss to coat.
7. Put the tortillas on a large plate, add a scoop of slaw to each, divide the shrimp among them, and drizzle with the remaining sauce.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicOnionLimeShrimpCabbageSour creamTortillaCottage cheese