Not a fan of Cotija cheese, so I will probably just use Tex\/Mex.<\/p>\n
Shrimp taco sauce:<\/strong><\/p>\n For the shrimp:<\/strong><\/p>\n Shrimp taco toppings:<\/strong><\/p>\n In a small bowl, whisk together the sauce<\/strong> ingredients and set aside for the flavors to meld. Transfer to a squeeze bottle if desired.<\/p>\n Prep the toppings:<\/strong><\/p>\n Thinly slice cabbage,<\/strong> dice the avocado,<\/strong> finely dice the red onion,<\/strong> and coarsely chop the cilantro.<\/strong> Arrange toppings in small bowls for easy serving.<\/p>\n Season the shrimp:<\/strong><\/p>\n Thaw and pat dry the shrimp<\/strong> with paper towels and place in a medium bowl. Add seasonings<\/strong> and garlic<\/strong> and stir to combine.<\/p>\n Cook the shrimp:<\/strong><\/p>\n Place a large non-stick pan over medium-high heat. Add 1 TBS olive oil<\/strong> and add shrimp<\/strong> in a single layer. Saut\u00e9 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.<\/p>\n Heat the tortillas:<\/strong><\/p>\n You can toast the tortillas<\/strong> over a gas flame, on a griddle or in a skillet**.<\/p>\n To serve:<\/strong><\/p>\n Build tacos<\/strong> by arranging toppings<\/strong> and shrimp<\/strong> over each toasted tortilla.<\/strong> Serve drizzled with the taco sauce.<\/strong><\/p>\n Notes<\/p>\n **How to heat tortillas:<\/strong><\/p>\n Gas stove:<\/strong><\/p>\n Toast tortillas<\/strong> one at a time over an open gas stovetop flame on medium\/low heat (about 10 seconds per side) until lightly charred on the edges.<\/p>\n Toast tortillas in the oven:<\/strong><\/p>\n Arrange in a single layer on a baking sheet and broil about 6-8 inches from the heat source for 2 minutes or until you see browned spots on the tortillas.<\/strong><\/p>\n Heat a griddle or cast-iron skillet to medium-high heat and toast tortillas<\/strong> for 15-30 seconds on each side or until golden. No oil needed.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Adapted from: Natasha\u2019s Kitchen Not a fan of Cotija cheese, so I will probably just use Tex\/Mex. Shrimp taco sauce: \u2153cup sour cream\u00a0 \u2153cup mayonnaise 1\u00bdTBS lime juice, squeezed from 1 medium lime \u00betsp garlic powder dash hot sauce, or to taste For the shrimp: 1lb shrimp (medium or large), raw 1garlic clove, pressed or minced \u00bdtsp sea salt \u00bctsp black pepper \u00bctsp ground cumin pinch cayenne pepper Shrimp taco toppings: 8white corn tortillas, (small, 6\u201d diameter), or…<\/p>\n\n
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\nMake the shrimp taco sauce:<\/strong><\/p>\n