Shrimp Tacos

Like all good recipes, I looked for something that was healthy, easy to make, and didn’t take a lot of time. When stumbled across a Real Simple recipe for Shrimp Tacos, I decided to give it a try. Like usual, I have tweaked Real Simple’s version to make it even simpler. Below is Stephanie style shrimp tacos. For the original recipe, click here.


  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 3 tablespoons milk
  • 1 teaspoon cumin
  • 1 1/2 pounds large shrimp, peeled
  • 3 tablespoons butter, melted
  • 2 large garlic cloves, minced
  • 3 limes, cut into quarters
  • kosher salt
  • 8 six-inch wheat tortillas
  • 2 to 3 cups finely shredded green cabbage
  • bottled green tomatillo salsa


  1. Cook shrimp. Real Simple says to grill it. I didn’t feel like grilling so I boiled the shrimp. If grilling, brush the shrimp with the combined butter and garlic sauce prior to grilling. 
  2. While shrimp cook, in a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
  3. If boiling shrimp, brush the cooked shrimp with the combined garlic butter sauce after draining them.
  4. Lightly salt cooked shrimp.
  5. Warm tortillas. I microwaved them for 30 seconds.
  6. Divide shrimp evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of lime.

Serve with a side dish of your choice! I used Mexican rice. Enjoy!