Garlic shrimp tacos are so easy, so delicious, and so fast. They’re one of our go-to dinners during the summer. They barely heat up the kitchen and they’re so so good. Plus, we seem to have an influx of bay shrimp from our seafood CSA right now, so they’re a great way to enjoy the little pink sea critters.
Cook the Shrimp In a pan over medium heat, saute a half pound of bay shrimp with 2 chopped garlic cloves, olive oil and a pinch of chili flakes, until the shrimp turn bright pink. Remove from heat.
Make the White Sauce In a bowl, mix together 3 T mayonnaise, 2 T lime juice, 1 clove chopped garlic and salt and pepper to taste. Mix together, taste, and balance the ingredients as needed.
Heat white corn tortillas on the grill. Fill with shredded cabbage, garlic shrimp and avocado. Top with white sauce and salsa.
- half pound bay shrimp
- 3 cloves of garlic, chopped
- olive oil
- pinch of chili flakes
- 3 T mayonnaise
- 2 T lime juice
- shredded cabbage
- white corn tortillas