Description
Quick and zesty shrimp tacos topped with a creamy avocado sauce, perfect for a flavorful weeknight dinner.
Ingredients
Scale
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and freshly cracked pepper to taste
- 8 small corn or flour tortillas
- 1 ripe avocado, halved and pitted
- ½ cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- Salt to taste
- 1 cup shredded cabbage
- 1 small red onion, thinly sliced
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- In a medium bowl, combine the peeled and deveined shrimp with olive oil, chili powder, ground cumin, garlic powder, smoked paprika, salt, and freshly cracked pepper. Toss the shrimp gently until they are well coated with the spices and oil. Let the shrimp marinate for about 10-15 minutes.
- In a blender or food processor, add the ripe avocado flesh, sour cream (or Greek yogurt), lime juice, and a pinch of salt. Blend the mixture until it is smooth and creamy. Taste the avocado cream and adjust the seasoning with more salt or lime juice if desired.
- Heat a non-stick skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp in a single layer, ensuring they do not overlap. Cook the shrimp for about 2-3 minutes on each side, or until they are pink and opaque. Once cooked, remove the skillet from heat.
- In a separate skillet or the microwave, warm the tortillas until they are soft and pliable. If using a skillet, heat them for about 30 seconds on each side. If using the microwave, wrap them in a damp paper towel and heat in 15-second intervals until warmed.
- On each warm tortilla, spread a generous dollop of the avocado cream. Top each tortilla with several pieces of cooked shrimp, a handful of shredded cabbage, a few slices of red onion, and a sprinkle of fresh chopped cilantro.
- Serve the tacos immediately, accompanied by lime wedges on the side for an extra zesty kick.
Notes
- For a spicier taco, add a pinch of cayenne pepper to the shrimp marinade.
- If you prefer a dairy-free option, use a dairy-free yogurt alternative for the avocado cream.
- Other topping ideas include diced tomatoes, corn salsa, or pickled jalapeños.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: Approximately 350-400
- Sugar: Approximately 5-8g
- Sodium: Approximately 400-600mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 10-13g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 6-8g
- Protein: Approximately 25-30g
- Cholesterol: Approximately 150-180mg