Shrimp Tacos

Name: Shrimp Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: Shrimp Taco Sauce: 1/4 cup mayonnaise; Shrimp Taco Sauce: 1/4 cup sour cream; Shrimp Taco Sauce: 2 teaspoons sriracha sauce or hot sauce of choice; Shrimp Taco Sauce: Juice from one lime; Shrimp Taco Sauce: Water as needed to thin sauce; Tacos: 8 corn tortillas; Tacos: 1 pound shrimp peeled and deveined; Tacos: 2 tablespoons cornstarch; Tacos: 1/4 cup avocado oil or other high heat oil; Tacos: 1 teaspoon minced garlic; Tacos: 1/2 teaspoon freshly ground black pepper; Tacos: 1/2 teaspoon kosher salt; Tacos: 1 cup finely chopped cabbage; Tacos: ½ avocado sliced thinly; Tacos: 1/2 cup finely chopped cilantro optional; Tacos: 1 lime cut into wedges; Tacos: Jalapeño peppers thinly sliced, optional; Tacos: Pickled onions, optional

Pairs With Chardonnay, Sauvignon Blanc

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Difficulty:: Easy
Prep Time:: 15 minutes
Cook Time:: 15 minutes
Total Time:: 30 minutes
Yield:: 4 to 6 servings

Ingredients

Shrimp Taco Sauce

1/4 cup mayonnaise 1/2 cup mayonnaise
1/4 cup sour cream 1/2 cup sour cream
2 teaspoons sriracha sauce or hot sauce of choice 4 teaspoons sriracha sauce or hot sauce of choice
Juice from one lime Juice from two limes
Water as needed to thin sauce Water as needed to thin sauce

Tacos

8 corn tortillas 16 corn tortillas
1 pound shrimp peeled and deveined 2 pounds shrimp, peeled and deveined
2 tablespoons cornstarch 4 tablespoons cornstarch
1/4 cup avocado oil or other high heat oil 1/2 cup avocado oil or other high heat oil
1 teaspoon minced garlic 2 teaspoons minced garlic
1/2 teaspoon freshly ground black pepper 1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt 1 teaspoon kosher salt
1 cup finely chopped cabbage 2 cups finely chopped cabbage
½ avocado sliced thinly 1 avocado, sliced thinly
1/2 cup finely chopped cilantro optional 1 cup finely chopped cilantro, optional
1 lime cut into wedges 2 limes cut into wedges
Jalapeño peppers thinly sliced, optional Jalapeno peppers thinly sliced, optional
Pickled onions, optional Pickled onions, optional

Instructions

Make the Taco Sauce: Whisk together mayonnaise, sour cream, sriracha sauce, and lime in a small bowl. Add water, a few drops at a time, to reach your desired consistency. Set aside.
Warm the Tortillas: Place a large piece of aluminum foil near cooktop. Heat a dry, heavy skillet (ideally cast iron) over medium high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas.
Prepare the Shrimp: In a medium bowl, coat peeled and deveined shrimp in cornstarch.
Cook the Shrimp: Heat oil in a large wok or skillet until nearly smoking. Shake any excess cornstarch from shrimp and carefully add a few at a time to the wok, giving each shrimp some room to crisp up. Cook, turning often with a spatula until shrimp are pink, 2 to 3 minutes. Add salt, pepper and fresh garlic; toss with spatula just until spices are dispersed and garlic is fragrant, about 1 minute. Remove from heat and transfer shrimp to a plate or platter.
Assemble the Tacos: Top one warm corn tortilla with 3 or 4 shrimp and sprinkle with chopped cabbage, avocado, and cilantro (if desired). Drizzle with desired amount of shrimp taco sauce. Repeat with remaining tortillas. Serve with lime wedges, pickled onions and sliced jalapeño if desired. Pair with a chilled glass of Sauvignon Blanc and enjoy!