Shrimp Soft Tacos with Creamy Adobo Sauce

I loved everything about these tasty shrimp soft tacos with creamy adobo sauce! The black beans had great flavor, the cabbage added a nice crunch, the adobo sauce gave a fantastic kick, the shrimp were tender and juicy, and the avocado added a nice creamy touch. We all loved this easy shrimp taco recipe and thought they paired nicely with tortilla chips and a Mexican wedge salad.

Shrimp Soft Tacos with Creamy Adobo Sauce

Creamy Adobo Sauce:

• ⅓ cup of sour cream
• 3-4 tsp adobo sauce, just the sauce
• Juice from 1 lime
• Sea salt, to taste

Shrimp Tacos:

• 1 (14-oz can) of black beans, drained & rinsed
• 1 tbsp butter or olive oil
• 36 shrimp tail, removed & deveined (4 per taco)
• Sea salt and freshly cracked pepper, to taste
• Dash of cumin, to taste
• Dash of oregano, to taste
• Dash of paprika, to taste
• Dash of chili powder, to taste
• Dash of garlic powder, to taste

Serving:

• Flour tortillas, warmed
• Green cabbage, shredded
• Avocado, diced
• Grape tomatoes, sliced
• Green onions, sliced
• Fresh cilantro, chopped
• Cotija cheese, crumbled
• Lime wedges
• Salsa
• Hot Sauce

How to Make Shrimp Soft Tacos with Creamy Adobo Sauce

Prepare the creamy adobo sauce by combining the sour cream, lime juice, and adobo sauce in a small bowl and whisking until creamy and smooth. Season with sea salt, to taste. Set aside to allow flavors some time to mingle.

Heat the black beans in a small saucepan over medium-low heat, then season with sea salt, freshly cracked pepper, garlic powder, and cumin to taste, until warm.

Cook the shrimp by heating the butter or olive oil in a large skillet over medium-high heat.

Add the shrimp and season with sea salt, freshly cracked pepper, cumin, oregano, paprika, chili powder, and garlic powder, to taste.  Side Note:  I didn’t measure the seasoning; I just sprinkled a little bit of each onto the shrimp.

Cook for 2-3 minutes, then flip the shrimp and continue cooking for 1-2 minutes. Remove from heat.

Heat the tortillas by placing them on a gas flame for a few seconds on each side, or put them in a cloth dishrag in the microwave and cook for 30 seconds or until warm and pliable.

Prepare the tacos by layering the tortilla with black beans, green cabbage, creamy adobo sauce, cooked shrimp, avocado, tomatoes, green onions, cilantro, and cotija cheese.

Serve immediately.  Enjoy!

Shrimp Soft Tacos with Creamy Adobo Sauce

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Course: Main

Cuisine: Mexican

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Small Saucepan
• Large skillet

Ingredients

Creamy Adobo Sauce:

• ⅓ cup of sour cream
• 3-4 tsp adobo sauce just the sauce
• Juice from 1 lime
• Sea salt to taste

Shrimp Tacos:

• 1 (14-oz) can of black beans, drained & rinsed
• 1 tbsp butter or olive oil
• 36 shrimp tail removed & deveined (4 per taco)
• Sea salt and freshly cracked pepper to taste
• Dash of cumin to taste
• Dash of oregano to taste
• Dash of paprika to taste
• Dash of chili powder to taste
• Dash of garlic powder to taste

Serving:

• Flour tortillas warmed
• Green cabbage shredded
• Avocado diced
• Grape tomatoes sliced
• Green onions sliced
• Fresh cilantro chopped
• Cotija cheese crumbled
• Lime wedges
• Salsa
• Hot sauce

Instructions

• Prepare the creamy adobo sauce by combining the sour cream, lime juice, and adobo sauce in a small bowl and whisking until creamy and smooth. Season with sea salt, to taste. Set aside to allow flavors some time to mingle.
• Heat the black beans in a small saucepan over medium-low heat, then season with sea salt, freshly cracked pepper, garlic powder, and cumin to taste, until warm.
• Cook the shrimp by heating the butter or olive oil in a large skillet over medium-high heat.
• Add the shrimp and season with sea salt, freshly cracked pepper, cumin, oregano, paprika, chili powder, and garlic powder, to taste.  Side Note:  I didn't measure the seasoning; I just sprinkled a little bit of each onto the shrimp.
• Cook for 2-3 minutes, then flip the shrimp and continue cooking for 1-2 minutes. Remove from heat.
• Heat the tortillas by placing them on a gas flame for a few seconds on each side, or put them in a cloth dishrag in the microwave and cook for 30 seconds or until warm and pliable.
• Prepare the tacos by layering the tortilla with black beans, green cabbage, creamy adobo sauce, cooked shrimp, avocado, tomatoes, green onions, cilantro, and cotija cheese.
• Serve immediately.  Enjoy!

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