Empty My Fridge
Shrimp Tacos: The 30 Minute Dinner 🌮 #shorts
Ingredients
- Sour creamâ…“ cups
- Mayonnaiseâ…“ cups
- Lime1 ½ tbsp + 1
- Garlic powder¾ tsp
- Sriracha sauce¾ tsp
- Corn tortilla8
- Cabbage½
- Avocado1
- Red onion½
- Cottage cheese4 oz
- Cilantro¼ bunches
- Shrimp1 lb
- Garlic1
- Salt½ tsp
- Black pepper¼ tsp
- Cumin · ground¼ tsp
- Cayenne pepper¼ tsp
- Olive oil1 tbsp
Instructions
- In a small bowl, whisk the sour cream, mayonnaise, lime juice, garlic powder and Sriracha until smooth. Set aside, or transfer to a squeeze bottle.
- Thinly slice the cabbage, dice the avocado and red onion, and coarsely chop the cilantro. Arrange in small bowls.
- Pat the thawed shrimp dry and put them in a bowl. Add the garlic, sea salt, black pepper, cumin and cayenne and stir to coat.
- Heat a large non-stick pan over medium-high heat. Add 1 tablespoon olive oil, then the shrimp in one layer. Cook 1 to 2 minutes per side, until opaque white with some pink and red at the edges. Move to a platter to cool.
- Toast the tortillas over a gas flame, on a griddle, or in a skillet.
- Top each tortilla with the toppings and shrimp, and drizzle with the sauce.
Summarized from Natasha's Kitchen's video. Watch it for the details.
More recipes with
GarlicOnionRed onionLimeShrimpCabbageSour creamTortilla
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.