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!
1tablespoonKnorr® Selects Chicken or Vegetable Bouillon
Remaining taco ingredients:
Best Foods® Drizzle Roasted Garlic Sauce
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.
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 Knorr® Selects Bouillon, and stir in. Remove shrimp from the skillet, and set aside.
Arrange cabbage, avocado, red onion, and cilantro in the toasted tortillas, and top with shrimp. Drizzle generously with Best Foods® Drizzle Roasted Garlic Sauce. Serve with lime wedges.