Shrimp Tacos with Roasted Garlic Sauce

These Shrimp Tacos with Roasted Garlic Sauce are an easy 30-minute meal that comes together fast. They’re loaded with plump flavorful shrimp, crisp purple cabbage, avocado, cilantro, and topped with a delicious roasted garlic drizzle sauce. Taco Tuesday, or any day, will never be the same! 

I know that having your whole family home all of the time can get a little hectic, this dinner will take some of the stress away by being the perfect meal solution to get you the most amazing restaurant flavor right in your own kitchen!

Drizzle Sauces

These sauces are so good! They’re a tasty way to transform any recipe into a restaurant-worthy meal!

I tried two of the flavors this time. The Roasted Garlic Drizzle Sauce is a great topper for tacos.

You can also make your own Cilantro Lime Dressing with my delicious homemade recipe!

The Roasted Garlic Sauce is made with loads of real garlic for a robust, warm-roasted taste you’ll love. Use it as a drizzle, dressing, or dip to add instant savory flavor to sandwiches, vegetables, and more. I think it would be fantastic as a dip for French fries or onion rings, and it tastes great drizzled over mashed potatoes!

Bouillon

I love these powders. You’ve seen me use them before in my Creamy Verde Fiesta Enchiladas and my Shrimp and Mexican Street Corn Bowl.

And now that I cook most all of our meals at home these Bouillons save me time and bring added flavored to my dishes.

Use your favorite brand, or grab the one that I suggest here.

Sautéed shrimp notes

The sautéed shrimp for these tacos are super easy to make and so delicious! And, aren’t those little flecks of herbs and spices pretty? Those come from the Bouillon powder.

Simply defrost raw frozen, peeled (or EZ peel) & deveined shrimp, and remove the shell. I like to buy large shrimp 16-25 count per pound; they’re nice big shrimp.

To defrost the shrimp, place them in a bowl, and cover with cool tap water. Change the water out for fresh tap water a couple of times, and in about 5 minutes they’ll be defrosted. At this point, the shell is easily removable.

Pat the shrimp dry with a paper towel and add them to a skillet with a little oil, and Bouillon, and sear them to perfection.

Recipe

Shrimp Tacos with Roasted Garlic Sauce

Debi

These Shrimp Tacos with Roasted Garlic Sauce are an easy 30-minute meal that comes together fast. They’re loaded with plump flavorful shrimp, crisp purple cabbage, avocado, cilantro, and topped with a delicious roasted garlic drizzle sauce. Taco Tuesday, or any day, will never be the same!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 6 tacos

Calories 237 kcal

Ingredients

  

1x2x3x

Taco ingredients:

• ½ small purple cabbage shredded
• 1 large avocado pitted peeled, and sliced
• ½ red onion diced
• ¼ bunch cilantro coarsely chopped
• 1 lime cut into wedges
• 6 corn tortillas small, 6-inch diameter

For the shrimp:

• 1 tablespoon olive oil
• 1 pound raw shrimp defrosted, peeled, and deveined
• 1 tablespoon Vegetable Bouillon powder

Remaining taco ingredients:

• Drizzle Roasted Garlic Sauce

Instructions

 

Start by prepping the taco fillings:

• Thinly slice the cabbage, slice the avocado, finely chop the red onion, coarsely chop the cilantro, and cut the lime into wedges.
• Toast the tortillas: If you have a gas range, you can toast the tortillas over an open gas stovetop flame on medium/low heat for about 10 seconds per side, until lightly charred on the edges. Or, heat a large cast iron skillet over medium-high heat, and add the tortillas one at a time, and toast 15-30 seconds until golden brown. Cover the tortillas with a clean cotton cloth to keep them warm and from drying out while you prepare the shrimp.

Prepare shrimp:

• Place the frozen shrimp in a medium bowl and cover with cool tap water to defrost. Change the water out for fresh tap water a couple of times, and in about 5 minutes they’ll be defrosted.
• Pat the defrosted shrimp dry with a paper towel.
• Heat a non-stick or cast iron skillet over medium-high heat, and add 1 tablespoon oil. Add shrimp in a single layer, stirring occasionally, until shrimp turn pink and are just cooked through, about 3-5 minutes. Add Bouillon, and stir in. Remove shrimp from the skillet, and set aside.

Build tacos:

• Arrange cabbage, avocado, red onion, and cilantro in the toasted tortillas, and top with shrimp. Drizzle generously with Drizzle Roasted Garlic Sauce. Serve with lime wedges.

Nutrition

Calories: 237kcalCarbohydrates: 22gProtein: 19gFat: 9gSaturated Fat: 1gCholesterol: 191mgSodium: 838mgPotassium: 466mgFiber: 6gSugar: 4gVitamin A: 829IUVitamin C: 50mgCalcium: 172mgIron: 3mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword shrimp, tacos

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