Shrimp Taco Recipe
This Shrimp Taco Recipe brings tender, spicy seafood wrapped in warm tortillas with creamy avocado cream and a hit of fresh lime—ready in under 30 minutes for a quick, healthy, and delicious Mexican-inspired dinner.
Ingredients
- 1 pound large shrimp, peeled, deveined, tails removed (fresh or thawed frozen)
- 1 tablespoon olive oil (extra-virgin for flavor)
- 2 teaspoons chili powder (sub spicy chipotle powder for kick)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt (or kosher salt)
- Pinch of cayenne pepper (optional, or swap with red pepper flakes)
- 1 lime Juice of 1 lime (about 2 tablespoons; fresh for best zing)
- 8 small corn tortillas (white or yellow, warmed on a dry skillet)
- 2 cups shredded green cabbage (for crunch; Napa or red cabbage also work)
- ¼ cup chopped fresh cilantro (plus extra for garnish)
- ½ small red onion, thinly sliced (or substitute green onions)
- 1 ripe avocado, peeled and pitted
- ¼ cup plain Greek yogurt (whole-milk for richness)
- ½ lime Juice of ½ lime (about 1 tablespoon)
- Pinch of salt and black pepper
Instructions
- In a medium bowl, whisk olive oil, chili powder, cumin, paprika, garlic powder, salt, cayenne, and lime juice. Add shrimp, toss until coated, and let rest 10 minutes. (If you have more time, refrigerate up to 30 minutes.)
- While the shrimp marinates, combine avocado, yogurt, lime juice, salt, and pepper in a blender or mash by hand. Taste, then set aside.
- In a separate bowl, toss shredded cabbage, cilantro, and sliced red onion with a squeeze of lime and a pinch of salt. Let it sit so the flavors mingle.
- Heat a dry skillet over medium-high heat. Warm each tortilla for about 30 seconds per side, until soft and slightly charred at the edges. Stack and cover with a kitchen towel to stay pliable.
- Return the skillet to medium heat, add a splash of oil if needed, then lay shrimp in a single layer. Cook 2 minutes per side, until pink and just opaque—don’t overcook or they’ll turn rubbery.
- Spread a spoonful of avocado cream on each tortilla, top with 3–4 shrimp, then pile on slaw. Finish with extra cilantro and a lime wedge on the side.
- If you like a spicy kick, drizzle hot sauce or sprinkle chopped jalapeños over the top. Serve with tortilla chips or a simple black bean salad.
Notes
• Ripe avocados give you that silky, restaurant-style cream. If yours are firm, pop them in a paper bag with a banana for an hour.
• I’ve learned that a quick lime-salt soak for the slaw softens it just enough without losing crunch—try it next time.
• If the shrimp stick, the pan’s too cold; give it an extra minute to heat up.
• Adjust cayenne sparingly—spice preferences vary wildly!
• For extra creaminess, stir a teaspoon of olive oil into the avocado cream just before serving.
• I’ve learned that a quick lime-salt soak for the slaw softens it just enough without losing crunch—try it next time.
• If the shrimp stick, the pan’s too cold; give it an extra minute to heat up.
• Adjust cayenne sparingly—spice preferences vary wildly!
• For extra creaminess, stir a teaspoon of olive oil into the avocado cream just before serving.
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