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Shrimp Tacos

Shrimp Tacos

1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons sriracha sauce or more
water as needed to thin sauce
8 corn tortillas

  • Whisk together mayonnaise, sour cream and sriracha sauce in a small bowl. Add water, a few drops at a time, to reach your desired consistency. Set aside.
  • Place a large piece of aluminum foil near cooktop. Heat a dry, heavy skillet (ideally cast iron) over medium high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas.
  • In a medium bowl, coat peeled and deveined shrimp in cornstarch.
  • etc

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