Shrimp Tacos With The Best Sauce Recipe

This recipe is a crowd-pleaser and a perfect choice for a flavorful dinner, combining the sweet taste of shrimp with the spicy kick of a creamy chipotle sauce.

Total Time: Prep Time: 15 minutes Cook Time: 10 minutes Servings: 4 people

Ingredients

Shrimp:

• 1 lb large shrimp, peeled and deveined

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon cayenne pepper (optional)

• Salt and black pepper to taste

• 1 tablespoon olive oil

Chipotle Sauce:

• 1/2 cup mayonnaise

• 1/2 cup Greek yogurt or sour cream

• 1-2 chipotle peppers in adobo sauce, chopped (adjust to your heat preference)

• 1 tablespoon adobo sauce from the can

• 1 tablespoon lime juice

• 1 teaspoon garlic powder

• Salt to taste

For Serving:

• 8-12 corn or flour tortillas

• 1/2 small head purple cabbage, thinly sliced

• 1 ripe avocado, sliced or diced

• 1/4 cup fresh cilantro, chopped

• 1 lime, cut into wedges

• Optional: cotija cheese or feta cheese

Instructions

For the Sauce:

1. In a small bowl, combine all the chipotle sauce ingredients. Use a food processor or blender for a smoother texture.

2. Mix well and set aside. For best flavor, let it chill in the refrigerator for at least 30 minutes.

For the Shrimp:

1. Pat the shrimp dry with paper towels and place them in a medium bowl.

2. Add the chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Toss to coat evenly.

3. Heat olive oil in a large skillet or grill pan over medium-high heat.

4. Add the shrimp in a single layer, being careful not to overcrowd.

5. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Do not overcook.

Assembly:

1. Warm the tortillas in a dry skillet over medium-high heat or wrap them in damp paper towels and microwave for 30 seconds.

2. Layer a tortilla with a handful of shredded red cabbage.

3. Add 3-4 pieces of the cooked shrimp.

4. Top with avocado slices.

5. Drizzle generously with the chipotle sauce and sprinkle with chopped cilantro.

6. Serve with lime wedges for squeezing.

Notes

• Use any size shrimp you like, adjusting cooking time accordingly.

• The red cabbage adds a great crunch, but you can use green cabbage or a slaw mix if you prefer.

• The sauce can be made up to 2 days ahead of time.

• For an even spicier sauce, add more chipotle peppers or red chili flakes.