With just the right amount of kick, and a flavorful, creamy sauce, these tacos are a perfect go-to weeknight staple. And you can’t beat the no-fuss prep with cooked shrimp. It truly doesn’t get any easier!
Prepare yourself for an epic taco night! These babies are ridiculously easy to throw together when you barely have a minute to get something on the table, and they’re sooo darn good.
I’ll admit I’m not a huge spicy food person. My husband has been slowly helping me along, but it doesn’t come naturally. So, if you’re like my husband, these aren’t going to blow your socks off with heat. But if you’re like me, they’ll be just about all you can handle. Hopefully, that means they’ll be somewhere in between for the rest of you.
Now, this is just the basic taco. There are a million different variations you can (and should!) try according to your preferences. My husband puts sliced jalapeños on his (show off), and I’ll occasionally add some avocado and/or brown rice to mine. It’s all up to you! But if you’re like me and crave just a really good, simple taco sometimes, this recipe will be your new best friend.
Spicy Shrimp Tacos with Creamy Adobo Sauce
Ingredients
Adobo Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 4 teaspoons adobo sauce
- 1 ounce lime juice
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon clove
- 1/8 teaspoon cinnimaon
- 1/8 teaspoon oregano
Shrimp
- 16 ounces small cooked shrimp
- 1 tablespoon adobo sauce
- 1 teaspoon garlic minced
- 4 tablespoons butter
Tacos
- 16 corn tortillas
- red cabbage shredded
- cilantro for garnish
Instructions
- Combine creamy adobo sauce ingredients in a bowl and mix well. Set aside.
- Melt butter in a pan on medium-low heat and add garlic and adobo sauce. Cook for 3 minutes, then add cooked shrimp. Lower the heat to low and cook just long enough to thoroughly heat the shrimp.
- Meanwhile, shred the cabbage and chop the cilantro. When shrimp are hot, build your tacos and enjoy!